Sweet Potato Gnocchi
Homemade sweet potato gnocchi in the blink of an eye! These pillowy pieces of culinary heaven are perfect for serve up with your favorite pasta sauces and only require a few simple ingredients from your pantry.
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!