Are you ready to take your gnocchi game to a whole new level? Say hello to my latest obsession: Sweet Potato Gnocchi!
These pillowy pockets of sweet potato goodness are a game-changer, bringing together the irresistible sweetness of sweet potatoes with the cozy comfort of homemade gnocchi. Imagine tender, flavorful gnocchi, delicately seasoned with a hint of nutmeg, gently mingling with your favorite sauce... heavenly!
If you're a gnocchi pro or have never made gnocchi from scratch before, this recipe is sure to become a staple in your kitchen. And it comes with detailed step-by-step instructions, so you can make the perfect sweet potato gnocchi in the comfort of your own kitchen!
❤️ What's Great About this Gnocchi Recipe
- The recipe is vegan-friendly and great staple recipe for your meals!
- These gnocchi easy to make, requiring only minimal prep work and the recipe only uses simple ingredients you probably already have in your kitchen.
- The gnocchi are super versatile and delicious with a variety of sauces and toppings, such as marinara sauce, homemade pesto, in a gnocchi bake or simply pan-fried with a little butter sage sauce (vegan of course!).
- For a flavorful twist, customize the recipe by adding different herbs and spices to the gnocchi dough.
- You can use these sweet potato gnocchi in place of regular gnocchi for any of your favorite recipes.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Sweet potato - A large sweet potato makes enough gnocchi for 2-3 portions. You can use orange-flesh sweet potato for this recipe and cube it for easy cooking. How to Tell If a Sweet Potato is Bad
- Flour - I've used plain all-purpose flour for this gnocchi recipe.
- Salt - sea salt or smoked salt works well with these gnocchi
- Nutmeg - ground nutmeg to lightly season the gnocchi
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- 1 saucepan
- 1 sieve to drain the gnocchi
- 1 mixing bowl
- 1 smooth, floured surface
- 1 sharp knife
- 1 slatted ladle to lift the cooked gnocchi out of the water
🧑🍳 Instructions (Step-by-Step)
Here's how to make these sweet potato gnocchi in just a few simple steps:
First, boil the sweet potato cubes in lightly salted water until tender. Drain.
Mash the sweet potato cubes until smooth.
In a mixing bowl, combine with salt, nutmeg and flour. Set aside for 30 minutes.
Knead on a floured surface, then divide into 4-5 smaller pieces and roll them into ½-inch logs. Use a sharp knife to cut into individual gnocchi.
Transfer the gnocchi into simmering salted water. Once they float to the surface, they are cooked and you can remove them with a slatted ladle.
🍽️ Serving
Once the sweet potato gnocchi are tender, you can add them to your favorite recipes and serve them with vegan bolognese sauce, homemade pesto, turn them into crispy air fryer gnocchi or pan-fry them with a little plant-based butter and fresh sage.
❄️ Storage
Store any leftover gnocchi in an air tight container in the refrigerator for up to 3 days. To prevent sticking, make sure to store them in a single layer or place a piece of parchment paper between layers if stacking multiple layers.
How to Freeze Sweet Potato Gnocchi
For long-term storage, you can also freeze sweet potato gnocchi for up to 2-3 months. Gnocchi are best frozen uncooked, so once you've shaped your sweet potato gnocchi, simply arrange them in a single layer on a lined baking sheet. Place them in the freezer and once completely frozen after 1-2 hours, you can transfer the solid gnocchi to a freezer bag or freezer-safe container.
When ready to use, cook the frozen gnocchi directly from frozen, without thawing, in boiling water until they float to the surface, then proceed with your desired sauce or toppings.
🔜 Related Recipes
Here are some more pastas and gnocchi recipes that you might enjoy:
📌 If you love Pinterest you can pin any of the images to your boards!
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Sweet Potato Gnocchi
Equipment
- 1 saucepan
- 1 sieve to drain the water
- 1 large mixing bowl
- 1 floured surface
- 1 sharp knife
- 1 slatted ladle
Ingredients
- 1 medium sweet potato (about 450g) peeled and cubed
- 1.5 cups flour (200g) plus extra for dusting
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
Instructions
- Start by peeling the sweet potatoes and cutting them into evenly sized cubes. Place the cubes in a pot of lightly salted water and bring it to a boil. Cook the sweet potatoes until they are tender when pierced with a fork, usually for about 15-20 minutes. Drain the cooked sweet potato cubes and allow them to cool slightly.
- Transfer the cooked sweet potato cubes to a large mixing bowl. Use a potato masher or fork to mash the sweet potatoes until they are smooth and free of lumps.
- To the mashed sweet potatoes, add salt, ground nutmeg, and all-purpose flour. Gently fold the ingredients together until they are fully combined, forming a soft and slightly sticky dough. Set the dough aside to rest for about 30 minutes. This allows the flour to hydrate and the flavors to meld.
- Once the dough has rested, lightly flour a clean work surface. Transfer the dough onto the floured surface and knead it gently for a few minutes until it becomes smooth and elastic. Divide the dough into 4-5 equal portions.
- Take one portion of the dough and roll it into a long, thin log, about ½ inch (1.25 cm) in diameter. Use a sharp knife to cut the log into individual gnocchi, each about 1 inch (2.5 cm) long. Repeat this process with the remaining portions of dough.
- Bring a large pot of salted water to a gentle simmer. Carefully drop the gnocchi into the simmering water, working in batches if necessary to avoid overcrowding the pot. Cook the gnocchi for about 2-3 minutes, or until they float to the surface of the water. Once they float, use a slotted ladle to remove the cooked gnocchi from the water and transfer them to a serving dish.
Notes
- Serving - Serve the sweet potato gnocchi immediately with your favorite sauce, such as marinara, brown butter sage, or pesto.
- Storage - Store any leftover homemade sweet potato gnocchi in an airtight container in the refrigerator for up to 2-3 days.
- Freezer Instructions - Alternatively, you can freeze the uncooked gnocchi on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 2-3 months.
- Reheat from Frozen - When ready to use, cook the frozen gnocchi directly from frozen, without thawing, in boiling water until they float to the surface.
- Customize - Get creative and customize your sweet potato gnocchi by experimenting with different flavors and additions. Consider adding herbs like rosemary or sage for an aromatic twist, or incorporate spices like cinnamon or smoked paprika for a unique flavor profile. You can also mix in grated vegan cheese to add richness to the gnocchi dough. Don't be afraid to play around with the recipe and make it your own!
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