Sweet Potato Gnocchi: A Delicious & Easy Recipe

Sweet Potato Gnocchi: Prepare to embark on a culinary adventure that will redefine your perception of comfort food! Imagine pillowy, melt-in-your-mouth dumplings, infused with the subtle sweetness of roasted sweet potatoes, and bathed in a luscious sauce of your choosing. This isn’t just gnocchi; it’s an experience.

Gnocchi, traditionally made with potatoes, has a rich history rooted in Italian peasant cuisine. For centuries, it has been a staple, offering a hearty and satisfying meal made from simple, readily available ingredients. Our twist on this classic, Sweet Potato Gnocchi, elevates the dish with a touch of autumnal warmth and a vibrant nutritional boost.

But what makes this particular version so irresistible? It’s the perfect balance of flavors and textures. The inherent sweetness of the sweet potato complements the savory notes of the gnocchi dough, creating a symphony on your palate. People adore this dish because it’s incredibly versatile. Whether you toss it with a simple brown butter sage sauce, a creamy pesto, or a hearty tomato ragu, the possibilities are endless. Plus, it’s surprisingly easy to make at home, offering a delightful and rewarding cooking experience. Get ready to impress your friends and family with this delightful and unique take on a classic Italian favorite!

this Recipe

Ingredients:

• For the Sweet Potato Puree:
• 2 large sweet potatoes (about 1.5 pounds total)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Gnocchi Dough:
• 1 1/2 cups (about 6 ounces) all-purpose flour, plus more for dusting
• 1/2 cup (about 2 ounces) semolina flour (optional, but recommended for a better texture)
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 large egg, lightly beaten
• All of the prepared sweet potato puree (from above)
• For the Brown Butter Sage Sauce:
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup fresh sage leaves
• 1/4 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste

Preparing the Sweet Potato Puree:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will make cleanup much easier!
2. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly. You can either pierce them several times with a fork or cut them in half lengthwise. If you cut them in half, place them cut-side up on the prepared baking sheet.
3. Season and Roast: Drizzle the sweet potatoes with olive oil and sprinkle with salt and pepper. If you cut them in half, rub the oil and seasonings into the cut surfaces.
4. Roast Until Tender: Roast the sweet potatoes for 45-60 minutes, or until they are very tender and easily pierced with a fork. The roasting time will depend on the size of your sweet potatoes.
5. Cool Slightly: Remove the sweet potatoes from the oven and let them cool slightly until you can handle them comfortably.
6. Scoop Out the Flesh: Scoop the flesh out of the sweet potatoes and into a food processor or potato ricer. Discard the skins.
7. Puree the Sweet Potatoes: Process the sweet potato flesh until smooth. If using a potato ricer, rice the sweet potato directly into a bowl.
8. Measure and Set Aside: Measure out 1 1/2 cups of sweet potato puree for the gnocchi dough. Set aside the remaining puree for another use (it’s delicious on toast or in soups!).

Making the Gnocchi Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, semolina flour (if using), salt, and nutmeg. Make sure everything is evenly distributed.
2. Add the Sweet Potato Puree: Add the 1 1/2 cups of sweet potato puree to the bowl with the dry ingredients.
3. Add the Egg: Add the lightly beaten egg to the bowl.
4. Mix the Dough: Use a fork or your hands to gently mix the ingredients together until a shaggy dough forms. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough gnocchi.
5. Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead the dough for just a minute or two, until it comes together into a smooth, slightly sticky ball. Again, avoid overkneading.
6. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the gnocchi more tender.

Shaping the Gnocchi:

1. Divide the Dough: After the dough has rested, divide it into 4 equal portions.
2. Roll into Ropes: On a lightly floured surface, roll one portion of the dough into a long rope, about 1/2 inch in diameter.
3. Cut into Gnocchi: Use a sharp knife or dough scraper to cut the rope into 3/4-inch pieces. These are your gnocchi!
4. Shape the Gnocchi (Optional): For a more traditional look, you can shape the gnocchi using a gnocchi board or the tines of a fork. To do this, gently roll each gnocchi piece down the board or fork, pressing lightly with your thumb to create ridges. This helps the sauce cling to the gnocchi. If you don’t have a gnocchi board or fork, you can simply leave the gnocchi as is. They’ll still taste delicious!
5. Repeat: Repeat steps 2-4 with the remaining portions of dough.
6. Dust with Flour: As you shape the gnocchi, place them on a lightly floured baking sheet to prevent them from sticking. Dust them lightly with flour.

Cooking the Gnocchi:

1. Bring Water to a Boil: Bring a large pot of salted water to a rolling boil. The water should be generously salted, like pasta water.
2. Cook the Gnocchi: Gently drop the gnocchi into the boiling water in batches. Do not overcrowd the pot.
3. Wait for Them to Float: The gnocchi are cooked when they float to the surface of the water. This usually takes about 2-3 minutes.
4. Remove with a Slotted Spoon: As the gnocchi float to the surface, remove them with a slotted spoon and transfer them to a bowl or plate.

Making the Brown Butter Sage Sauce:

1. Melt the Butter: In a large skillet over medium heat, melt the butter.
2. Brown the Butter: Continue to cook the butter, swirling the pan occasionally, until it turns a nutty brown color and has a fragrant aroma. This will take about 5-7 minutes. Watch it carefully, as brown butter can burn quickly!
3. Add the Sage: Once the butter is browned, add the sage leaves to the skillet. Cook for about 1 minute, or until the sage leaves are crispy and fragrant.
4. Season: Season the brown butter sage sauce with salt and freshly ground black pepper to taste.

Combining and Serving:

1. Add the Gnocchi to the Sauce: Add the cooked gnocchi to the skillet with the brown butter sage sauce.
2. Toss to Coat: Gently toss the gnocchi to coat them evenly with the sauce.
3. Add Parmesan Cheese: Stir in the grated Parmesan cheese.
4. Serve Immediately: Serve the sweet potato gnocchi immediately, garnished with extra Parmesan cheese and fresh sage leaves, if desired. A sprinkle of toasted pine nuts would also be a lovely addition.

Conclusion:

This isn’t just another recipe; it’s an invitation to experience the delightful world of homemade Sweet Potato Gnocchi. From the vibrant color to the subtly sweet and earthy flavor, these little dumplings are a culinary adventure waiting to happen. I truly believe that once you try making these, you’ll never look at store-bought gnocchi the same way again. The satisfaction of creating something so delicious from scratch is simply unmatched.

But why is this recipe a must-try? It’s more than just the taste. It’s the texture – pillowy soft on the inside with a slight chewiness that’s incredibly satisfying. It’s the versatility – these gnocchi pair beautifully with a wide range of sauces and toppings, making them perfect for a quick weeknight meal or an elegant dinner party. And it’s the experience – the process of making gnocchi is surprisingly therapeutic, a chance to slow down, get your hands dirty, and create something truly special.

Think of serving these little gems tossed in a simple brown butter sage sauce, the nutty aroma complementing the sweetness of the sweet potato perfectly. Or perhaps you’d prefer a creamy gorgonzola sauce, the tangy cheese providing a delightful contrast. For a lighter option, try them with a vibrant pesto and a sprinkle of toasted pine nuts. Don’t be afraid to experiment! Roasted vegetables like Brussels sprouts or butternut squash would also be fantastic additions.

And the variations are endless! Want to add a little spice? Incorporate a pinch of chili flakes into the dough. Looking for a richer flavor? Substitute some of the sweet potato with roasted pumpkin. Feel free to experiment with different herbs and spices to create your own signature Sweet Potato Gnocchi. You could even try adding a touch of nutmeg or cinnamon to the dough for a warm, comforting flavor.

I’ve personally found that these gnocchi are also fantastic pan-fried until golden brown and crispy. This adds a wonderful textural element that takes them to the next level. Serve them as a side dish with roasted chicken or fish, or even as a vegetarian main course with a side of sautéed greens.

The key to perfect gnocchi is to handle the dough gently and avoid overworking it. Overworking the dough will result in tough, chewy gnocchi, which is definitely not what we’re aiming for. Remember to use a light touch and trust your instincts.

I’m so excited for you to try this recipe and discover the magic of homemade gnocchi. It might seem a little daunting at first, but I promise you, it’s easier than you think. And the reward – a plate of delicious, homemade Sweet Potato Gnocchi – is well worth the effort.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I’m confident that you’ll love this recipe as much as I do.

Once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any variations? What sauce did you use? What did you think of the texture? Share your photos and stories in the comments below! I can’t wait to see what you create. Happy cooking!