Irresistible Homemade Sweet Potato Gnocchi Recipe
I’m thrilled to share my amazing sweet potato gnocchi recipe with you. There’s nothing quite like homemade gnocchi made from sweet potatoes. We all absolutely adore them with stews and various sauces. Follow this recipe, and you’ll have enough gnocchi for about 10 servings. Trust me, you’re going to love it!
Why Will You Love this Recipe?
- Delicious Comfort Food: These sweet potato gnocchi are incredibly tasty and make for the perfect cozy meal. The natural sweetness adds a delightful twist to traditional gnocchi.
- Simple Ingredients: Made with just a handful of basic ingredients you probably already have at home. No fancy stuff needed!
- Great for Sharing: This recipe yields about 10 servings, making it ideal for family dinners or meal prepping. Everyone will be coming back for seconds.
Here’s how to make them in pictures:
Recipe Variations
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. This way, everyone can enjoy these delicious gnocchi.
- Herb-Infused Dough: Add some chopped fresh herbs like rosemary or thyme into the dough. It adds an extra layer of flavor.
- Cheesy Gnocchi: Mix in some grated Parmesan cheese into the dough. It gives the gnocchi a rich, savory taste.
Tools You’ll Need
- Baking Sheet: For baking the sweet potatoes. Lining it with parchment paper makes cleanup a breeze.
- Mixing Bowl: A large bowl to combine all your ingredients. Make sure it’s big enough for mixing the dough.
- Potato Masher or Mixer: To mash the sweet potatoes into a smooth puree. A mixer makes it even easier.
- Large Pot: For cooking the gnocchi.
FAQ
Can I Freeze the Gnocchi?
Yes, you can! After shaping the gnocchi, place them on a parchment-lined tray and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They’ll keep well for up to three months.
How Do I Cook Frozen Gnocchi?
Cook them straight from frozen. Drop the gnocchi into boiling salted water. Since they’re frozen, make sure there’s plenty of water so it doesn’t cool down too much. They’ll float to the top when done, which takes about 2-3 minutes.
How Should I Store Leftover Gnocchi?
If you’ve already cooked the gnocchi, store any leftovers in an airtight container in the refrigerator. They will keep for up to two days. Reheat them gently in a pan with a bit of butter or sauce.
What Sauces Go Well with Sweet Potato Gnocchi?
They pair wonderfully with any meat sauce, creamy mushroom sauce, or a simple tomato sauce. I included some recommendations under the subheading “Other Recipes You’ll Love”. But feel free to get creative!
Is This Recipe Suitable for Every Diet?
This recipe is vegetarian-friendly. For a vegan version, you can substitute the butter with a plant-based alternative and omit the eggs, though the texture may vary.
Can I Make the Dough Ahead of Time?
It’s best to prepare and cook the gnocchi fresh. However, you can prepare the dough and keep it refrigerated for a few hours before shaping.
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Absolutely! You can substitute sweet potatoes with regular potatoes to make classic gnocchi. The method remains the same.
Other Recipes You’ll Love
- Air Fryer Crispy Gnocchi
- Sweet Potato Lasagna
- Crispy Potato Pancakes Recipe with Mashed Potatoes
- Croatian Beef Stew Pasticada that I serve with these gnocchi
- The Best Pork Meat Stew with Veggies that I love to serve with these gnocchi
Sweet Potato Gnocchi
Equipment
- 1 Mixer
Ingredients
- 2.2 lbs sweet potatoes about 3 medium-sized sweet potatoes
- 3.5 tablespoons unsalted butter 50 grams
- 1 ½ teaspoons salt
- 4 ¾ cups all-purpose flour 600 grams, plus extra for dusting
- 2 eggs
Instructions
Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and place them whole on a baking sheet lined with parchment paper.
- Pierce each sweet potato several times with a fork.
- Bake for about 45 minutes until tender.
Prepare the Sweet Potato Puree
- Allow the baked sweet potatoes to cool slightly, then peel them.
- Transfer the peeled sweet potatoes to a mixing bowl.
- While they’re still warm, add the butter cut into small pieces and the salt.
- Mash everything together using a potato masher or mixer until you get a smooth puree.
- Let the puree cool completely.
Make the Dough
- Once the puree is cool, add the eggs and mix well to combine.
- Gradually add the flour to the sweet potato mixture in several batches:
- Start by adding about 1 ⅓ cups (200 grams) of flour and mix using a wooden spoon.
- Add another 1 ⅓ cups (200 grams) of flour and mix again.
- Finally, add the remaining flour and mix until a dough forms.
- The dough should be soft but manageable.
Shape the Gnocchi
- Lightly flour your work surface with all-purpose flour.
- Take a portion of the dough and roll it into a rope about 1 inch thick.
- Cut the rope into pieces about 1 inch long to form the gnocchi.
- Place the gnocchi on a baking sheet lined with parchment paper, ensuring they don’t touch.
To Cook Immediately:
- Bring a large pot of salted water to a boil.
- Gently drop the gnocchi into the boiling water.
- Cook until they rise to the surface, about 2 minutes.
- Remove with a slotted spoon and serve with your favorite sauce.
To Freeze:
- Place the gnocchi on a flat tray lined with parchment paper, making sure they aren’t touching.
- Freeze them until solid, then transfer to a freezer-safe bag.
- When ready to cook, drop the frozen gnocchi into boiling salted water.
- Ensure there’s plenty of water so it doesn’t cool down too much.
- Cook until they float to the top, about 2-3 minutes.
Serve
- Serve the cooked gnocchi with stew or a sauce of your choice. Enjoy!
