Sweet Potato Gnocchi Recipe

Name: Sweet Potato Gnocchi
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Ingredients: 2 (8 ounce) sweet potatoes; 1 egg; 1 clove garlic, pressed; 0.5 teaspoon salt; 0.5 teaspoon ground nutmeg; 2 cups all-purpose flour

Cook Time: 45 minutes

Sweet Potato Gnocchi

This homemade sweet potato gnocchi recipe is a comforting, wholesome dish perfect for a cozy meal. It's simple to prepare and can be served with your favorite sauce for a complete meal. Heres how to make it step-by-step:

Ingredients

1 pound sweet potatoes
1 large egg
1 clove garlic, pressed
teaspoon salt
teaspoon ground nutmeg (or to taste)
2 cups all-purpose flour, or as needed

Directions

Step 1: Preheat the oven to 350F (175C). Place the sweet potatoes on a baking sheet and bake for about 30 minutes, or until soft to the touch. Remove from the oven and let them cool for 15 to 30 minutes.

Step 2: Once the potatoes are cool enough to handle, peel off the skins and discard them. Mash the flesh in a large bowl or use a ricer for a smoother texture.

Step 3: Add the egg, pressed garlic, salt, and nutmeg to the mashed sweet potatoes. Stir until fully combined.

Step 4: Gradually mix in the flour, a little at a time, until a soft dough forms. You may not need all of the flour, so keep adding until the dough is pliable but not too sticky.

Step 5: Bring a large pot of lightly salted water to a boil.

Step 6: While the water is heating, roll the dough on a floured surface into long, snake-like logs. Cut the logs into 1-inch pieces.

Step 7: Drop the gnocchi into the boiling water. Once they float to the surface, allow them to cook for an additional 1-2 minutes before removing them with a slotted spoon.

Step 8: Transfer the cooked gnocchi to a serving dish and keep them warm until ready to serve.

Recipe Tip

This recipe can also be made with butternut squash instead of sweet potatoes for a slightly different flavor.

Nutrition Facts (per serving)

Calories: 350
Total Fat: 2g (3% DV)
Saturated Fat: 1g (3% DV)
Cholesterol: 47mg (16% DV)
Sodium: 324mg (14% DV)
Total Carbohydrate: 72g (26% DV)
Dietary Fiber: 6g (20% DV)
Total Sugars: 8g
Protein: 10g (21% DV)
Vitamin C: 22mg (25% DV)
Calcium: 62mg (5% DV)
Iron: 4mg (22% DV)
Potassium: 627mg (13% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sweet potato gnocchi is an innovative twist on the classic Italian dumplings that have been beloved for centuries. This delightful variation replaces the traditional potato with sweet potatoes, adding a rich, slightly sweet flavor and a beautiful golden color. Below, we delve into the history, regional variations, and unique qualities of sweet potato gnocchi, as well as some fun facts!

History of Sweet Potato Gnocchi

Gnocchi, a type of Italian dumpling, has a long history that dates back to Roman times. Traditionally made with potatoes, flour, and eggs, the dish has evolved through the centuries with various regional adaptations. While the classic gnocchi is made from regular potatoes, sweet potato gnocchi is a more recent variation, often seen as a healthier or more flavorful alternative. The use of sweet potatoes adds a different texture and sweetness, making it a popular choice for autumn dishes. This variation is particularly popular in the United States and parts of South America, where sweet potatoes are a staple ingredient.

Regional Variations

Gnocchi recipes vary significantly across Italy, with different regions using different ingredients. For example, in the northern regions, gnocchi might be made with ricotta cheese or spinach, while in the southern regions, the base is often more potato-centric. Sweet potato gnocchi is not a traditional dish in Italy but has gained popularity in modern cuisine, particularly in North America. It is commonly found on restaurant menus that offer fusion or contemporary Italian fare.

What Makes It Different?

Sweet potato gnocchi stands out from its classic counterpart in several ways. First, it incorporates sweet potatoes, which offer a soft texture and a natural sweetness that regular potatoes lack. This sweetness makes sweet potato gnocchi a wonderful pairing with savory sauces like brown butter and sage, or even with sweeter accompaniments like maple syrup and roasted vegetables. The addition of nutmeg and garlic enhances the gnocchis flavor, setting it apart from the more neutral taste of traditional gnocchi. Additionally, sweet potato gnocchi tends to be lighter and slightly more delicate than regular gnocchi, which can sometimes become heavy.

Where Is Sweet Potato Gnocchi Usually Served?

Sweet potato gnocchi is typically served in Italian restaurants, particularly those focusing on modern or regional variations of traditional dishes. Its often found in the fall and winter months, thanks to its seasonal ingredientsweet potatoes. This dish can be served as a main course or a side, paired with a variety of sauces, from rich sage butter to creamy cheese-based sauces. Youll also often see sweet potato gnocchi served in upscale eateries or casual bistros that embrace fusion cuisine, offering a creative and comforting dish for diners looking for something a little different.

Interesting Facts About Sweet Potato Gnocchi

Sweet potatoes are a nutrient-packed food, rich in vitamins A and C, making sweet potato gnocchi a healthier alternative to traditional potato-based versions.
The use of sweet potatoes in gnocchi dates back to when Italians started experimenting with new varieties of potatoes in the Americas during the 16th century, although sweet potato gnocchi itself is a relatively modern invention.
Sweet potato gnocchi can be easily adapted for different diets, including gluten-free or vegan diets, by using appropriate substitutions like gluten-free flour or flax eggs.
The classic gnocchi-making techniquerolling the dough into small logs and cutting them into bite-sized piecesis still used in sweet potato gnocchi, though some modern cooks opt to pipe the dough into the water for ease.

Conclusion

Sweet potato gnocchi is a modern twist on an age-old Italian favorite, offering a fresh take on a beloved dish. Whether served with a rich sage butter sauce, tossed in a creamy sauce, or topped with roasted vegetables, this dish brings comfort and flavor to any table. So, if youre craving something a little sweeter and lighter than traditional gnocchi, this sweet potato version is sure to be a hit!

FAQ about Sweet Potato Gnocchi Recipe

Yes, you can substitute sweet potatoes with other types of squash, such as butternut squash. Some people also use regular potatoes, though this will affect the flavor and texture of the gnocchi.

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. If you want to store them for longer, you can freeze the gnocchi. Arrange them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

Yes, you can make the gnocchi dough ahead of time. Store it wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 24 hours before rolling and cooking.

If the dough is too sticky, add a little more flour, but be careful not to add too much, as it can make the gnocchi dense. Alternatively, you can use a pastry bag to pipe the dough directly into the boiling water and cut it into pieces with scissors, as some reviewers suggest.

Gnocchi cook quickly. Once they float to the surface of the boiling water, they are done. Allow them to cook for about 1-2 more minutes to ensure they are cooked through.

Yes, you can freeze cooked gnocchi. After boiling, let them cool completely and spread them out on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe bag. They can be stored in the freezer for up to 3 months. To reheat, simply boil them again for a few minutes.

Gnocchi can be served with a variety of sauces, including brown butter with sage, tomato sauce, or a creamy sauce. You can also fry the gnocchi in a little olive oil for a crispy exterior before serving.

Yes, you can use gluten-free flour to make gnocchi. Keep in mind that gluten-free flours may require slight adjustments in the amount used, and the texture of the gnocchi may differ from traditional gnocchi made with all-purpose flour.

To prevent gnocchi from becoming too dense, be sure not to overwork the dough, and avoid adding too much flour. A light, soft dough is key. You can also freeze the gnocchi before boiling them to help them hold their shape better during cooking.

To reheat frozen gnocchi, drop them directly into boiling water. They will float to the surface once they are heated through. You can also pan-fry them in a little butter or oil for a crispy finish.

Comments

Brenda Sanchez

06/28/2023 02:45:27 PM

A helpful tip for cooks struggling with rolling and cutting dough: Consider placing the dough in a floured pastry bag (or using a Ziplock with a corner snipped off) and squeezing it out like toothpaste. Subsequently, use a sharp knife to cut off portions for forming well-sized dumplings. This method allows you to squeeze the dumplings directly into the boiling water pot for cooking.

William Harris

07/07/2023 07:54:57 AM

Review rewritten: This was my first attempt at making gnocchi, and I decided to go off-script a bit. Instead of using a piping bag, I rolled out the dough, cut it into strips, rolled it into small barrels, and added fork marks for that classic look. It was much easier this way! I served the gnocchi with a delicious flat iron steak and a buttery glaze made with honey, nutmeg, cinnamon, and sugar. The glaze caramelized the gnocchi, giving them a taste reminiscent of candied yams. I used two sweet potatoes, which yielded a generous amount of gnocchi. I ended up freezing the extra dough for future use.

Kenneth Jackson

08/04/2023 07:18:57 AM

Here's the rewritten review: I found two helpful tips to turn this recipe into a quick 30-minute meal instead of the 2-3 hours mentioned by one reviewer. 1. Opt for precooked sweet potato or butternut squash, readily available in the frozen section of your local supermarket. 2. Adjust the dough to be a squeezable consistency, rather than rollable. Transfer it into a pastry bag or a ziplock bag, as suggested by another reviewer. Squeeze the dough in small amounts and slice it with kitchen shears directly into boiling water. While you may need to remove the floating gnocchi as they cook, this method is far speedier than hand-rolling the dumplings. In my experience, using less flour for a different consistency enhances the gnocchi's texture and taste, preventing them from becoming gummy or doughy. I achieved tender and delicate gnocchi by following these tips.

Michael Parker

02/24/2025 01:32:44 PM

I have made this dish following the original recipe a few times, and it was delicious. However, when I decided to use carrots instead of sweet potatoes, it turned out great too :) Here are some time-saving tips: I prefer microwaving the potatoes/carrots instead of roasting them. I also skip the rolling and cutting step by simply pinching off pieces of dough and adding them directly to the boiling water. Although they may not look as pretty, they taste just as good and save a lot of time and effort.

Barbara Gomez

08/13/2022 06:20:23 PM

The dish was absolutely delightful and a big hit with my family! We all loved it.

Joyce Lee

04/16/2025 05:00:55 PM

This was my first attempt at making Gnocchi, and it turned out quite well. Next time, I might increase the seasoning slightly for more flavor. As I was unfamiliar with this process, piping the dough worked out nicely. It was a fantastic way to use up my leftover sweet potatoes from Thanksgiving.

Edward Hall

10/14/2023 11:54:04 PM

I've always wanted to give making gnocchi a try and had some leftover sweet potato on hand. It turned out amazing! Everyone loved it, especially when paired with a sage butter sauce.

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Sweet Potato Gnocchi Recipe