Sweet Potato Gnocchi

Sweet Potato Gnocchi

Supple, earthy, bite-size morsels of sweet potato gnocchi that can be made at home? Believe it or not but these delicious gnocchi are relatively easy to prepare. Traditional gnocchi pale in comparison to these flavourful gnocchi, which can be paired with a simple sauce of butter, extra virgin olive oil, a few basil leaves, and a ton of Parmesan cheese!

Sweet Potato Gnocchi

Gnocchi (pronounced “NYO-kee”) means ‘dumplings’ in Italian. Small, fluffy morsels of pasta, prepared by hand with love…and a little bit of patience! Gnocchi have always been reminiscent of my childhood, of spending Sundays at my Nonna’s house, who spent the majority of her time in the kitchen, preparing everything from scratch for the family.

Nowadays, gnocchi seem to have a reputation for being pretentious-thanks to expensive Italian restaurants who have been overpricing this simple Italian classic on their menus. Consequently the mainstream assumption is that they are also difficult to make-but in reality they’re neither!

Anyone can make gnocchi. Just a little mixing and kneading yields these tender, pillowy morsels, rustic enough to serve the family, yet elegant enough to serve at a dinner party.

Sweet Potato Gnocchi

But, I’ll be honest with you. This is definitely not the recipe you want to take on on a busy school night. Although they are easy to prepare, the recipe requires time and a little bit of patience. That said, if you have a stash of these stored in the freezer then you are good to go on a busy weeknight. Just remove from the freezer, throw in a pot of boiling water for 3-5 minutes, and voila! Dinner is served!

I made the mistake of preparing these in a rush so uniformity and aesthetics went out the window. If you have the time you can be more precise about the shape of the gnocchi, by running a fork over them to get those signature grooves.

Sweet Potato Gnocchi

I’d like to think that this recipe is my tiny contribution to modern Italian cuisine (at the home chef level, of course). To prove my point, I lived in Italy for almost four years, and have traveled (and eaten) extensively all over the Boot. And not once have I seen sweet potato gnocchi on a menu, nor served in a home. It’s quite possible one might find this recipe contradictory-traditional in terms of preparation, yet not-so traditional in terms of ingredients. But, who cares? A little sweet potato never hurt anyone, don’t you agree?

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

Sweet Potato Gnocchi

2016-06-12
: Serves 2-4
: 40 (including sweet potato prep) min
: 5 min

Supple, earthy, bite-size morsels of sweet potato gnocchi that can be made at home? Believe it or not but these delicious gnocchi are relatively easy to prepare. Traditional gnocchi pale in comparison to these flavourful gnocchi, which can be paired with a simple sauce of butter, extra virgin olive oil, a few basil leaves, and a …

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Sweet Potato Gnocchi
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Ingredients
    2 cups cooked sweet potato, mashed
  • 1 large organic egg
  • 1/2 cup grated Parmesan cheese
  • About 2 1/2 cups all-purpose flour
  • 1/4 tsp. nutmeg
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 tbs. fresh parsley, finely minced
  • 2 tbs. extra virgin olive oil
  • 2 tbs. butter
  • 4-5 basil leaves, finely minced
  • Parmesan for garnish
Directions

Peel the sweet potato, halve, and boil in a pot of water until soft. Transfer the sweet potato to a large colander and let sit until all the excess water is removed. The more you let the sweet potatoes sit to drain any excess water, the better.

My suggestion is to prepare the sweet potatoes the night before. This will ensure that all the excess water has drained, and you can also cut some time off the preparation of the gnocchi.

Mash the sweet potatoes or puree in a food processor until smooth. Add to a large bowl with the egg, Parmesan cheese, parsley, and spices. Stir until thoroughly combined.

Sweet Potato Gnocchi

Add about 1/2 cup of flour at a time, combining with the sweet potato mixture each time. Continue to add the flour until the dough thickens enough for you to handle it without it sticking to your hands. Don’t add too much flour since you will add more when kneading the dough.

Once the dough is uniform enough to handle, shape it into a ball with your hands and transfer it onto a large floured surface (preferably an oversized cutting board).

To shape the gnocchi, take about a golf ball size of dough and begin rolling it between your hands into a long, snake-like piece, about 3/4 of an inch in diameter. The dough will be somewhat sticky but should stay together.

As you work the dough, add more flour, about 1 tablespoon at a time, just enough so the dough doesn’t stick to your hands. Dust a sharp knife with flour and cut 1/2 inch to 1 inch pieces (any size will work) of the dough.

Before transferring the gnocchi to a baking tray dusted with flour, toss them gently in your hands with a little bit of flour to ensure they don’t stick together. Place them on the baking tray, ensuring that they do not touch.

Sweet Potato Gnocchi

Once the gnocchi are prepared you have two options-cook them immediately or store them in the freezer. For the latter, freeze them directly on the baking tray. Once frozen, remove from the baking tray and transfer to a freezer bag. These can be stored in the freezer for up to 6 months.

If preparing immediately, bring a large pot of water to a boil. Salt the water according to taste. In the meantime, in a frying pan (size will depend on amount of gnocchi prepared), heat the olive oil and butter on medium-low heat until the butter melts.

Once the water is boiling, add the gnocchi to the pot and cook for 3-5 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer them directly into the frying pan.

Sweet Potato Gnocchi

Add the chopped basil leaves, Parmesan cheese, and season with additional salt, if desired. Gently toss the gnocchi in the olive oil and butter sauce until they are fully coated.

Sweet Potato Gnocchi

Serve with another drizzle of extra virgin olive oil.

Although I’m quite certain that there will be no leftovers, IF you happen to have any, simply heat them in the microwave the following day with an extra drizzle of olive oil and more Parmesan cheese before serving.

Sweet Potato Gnocchi

41 thoughts on “Sweet Potato Gnocchi”


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