Sweet potato gnocchi
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 557
- Carbohydrates g 116.7
- of which sugars g 2.6
- Protein g 15.3
- Fats g 3.2
- of which saturated fat g 0.64
- Fiber g 6.4
- Sodium mg 1491
- Difficulty: Easy
- Prep time: 60 min
- Serving: 4
- Cost: Low
PRESENTATION
Okay, so when you think of sweet potato gnocchi, imagine this: the rich tapestry of Italian regions, each adding its own twist to this beloved dish. Really, it's amazing. While the classic potato version is well-known, there’s a whole world of gnocchi out there—like those purple potatoes from the north, seasonal pumpkin delights, and those delicate green gnocchetti in certain charming corners of Italy. The homemade gnocchi recipe for sweet potato gnocchi shows off this variety. With their soft, silky texture, these Italian dumplings are both rustic and special, their sweet flavor a standout. Many love pairing them with strong tastes—bitter radicchio or smoky speck—for that intriguing contrast Italians are so so famous for.
And some days, a plate of easy gnocchi recipe with sweet potatoes is just what you need. And you know what? It's great. Especially if you’re craving something a bit different but still super comforting. These gnocchi can be a tasty swap for regular sweet potato pasta. If you’re on the hunt for gluten-free gnocchi or looking to try a vegan gnocchi recipe, the sweet potato base is a pretty solid choice for both. You get these pillowy bites that soak up all kinds of sauces—from a golden sage butter to a simple tomato sauce. Seriously good. Every Italian region adds its own flair, so don’t be surprised to find sweet potato gnocchi mixed with local greens or robust cheeses depending on where you are. Here’s the deal: this experimentation is what makes the dish special—ancient yet always evolving. Pretty much invites you to come back and try something new. Whether you call it potato-based pasta or just a cozy meal, it’s one of those healthy gnocchi options you'll want to make over and over again. For real.
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- INGREDIENTS
- Sweet potatoes (or yams) 2.9 lbs (1.3 kg)
- Type 00 flour 2.9 cups (360 g)
- Fine salt to taste
How to prepare Sweet potato gnocchi
To make sweet potato gnocchi, boil the potatoes with the skin for 20 minutes 1, they should be cooked only on the outside, they will finish cooking in the oven which will dry them out to prevent them from releasing water into the dough. Once cooked, drain the potatoes and cut them into slices about 0.4 inches thick 2, remove the skin 3.
Place them on a baking tray covered with parchment paper 4, cook them in a preheated convection oven at 356°F for 30 minutes (or in a static oven at 392°F for 20 minutes). Once cooked 5, mash the potatoes with a ricer to reduce them to a puree and add them to the sifted flour on a work surface 6, add a pinch of salt.
At this point, you can work the dough 7 until you get a compact mixture, shape it into a loaf 8, and cover it with a cloth 9.
Then, with a dough scraper, divide the dough into pieces 10 and create rolls about 1 inch thick 11, start cutting your gnocchi and place them on a surface 12 or a floured tray.
Finally, make the characteristic ridges of the gnocchi by sliding each gnocco on a gnocchi board 13 or a fork and pressing a bit, but not too much. The gnocchi are ready to be boiled: place a pot full of salted water on the stove and bring it to a boil, drop in the gnocchi 14 and cook them for a few minutes, drain them when they start to emerge on the surface 15. Your gnocchi are ready to be accompanied by the sauces and gravies you prefer 16!