Description
Sweet potato gnocchi is a soft, pillowy, and flavorful Italian dish made with just a few ingredients. This plant-based version is easy to make, requires no egg, and results in chewy, delicious gnocchi that pair perfectly with various sauces.
Ingredients
- 1.5 pounds (700 grams) sweet potatoes (about 2 medium-large)
- 1.5 to 2 cups (190 to 250 grams) all-purpose flour, plus more for dusting
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Bake them on a baking tray for about 45 to 60 minutes until fork-tender.
- Let them cool slightly, then peel and mash them with a potato masher or fork until smooth.
- Add salt and gradually mix in the flour, starting with 1.5 cups. Knead gently until a soft dough forms. Add more flour if the dough is too sticky.
- Divide the dough into 4 parts. Roll each part into a log about ¾ inch (2 cm) thick, then cut into ¾-inch pieces.
- Optionally, roll each gnocchi over the back of a fork or gnocchi board to create ridges.
- Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon.
- Serve immediately with your favorite sauce, or pan-fry in a little olive oil for extra flavor and texture.
Notes
- Baking the sweet potatoes instead of boiling helps reduce moisture and results in better gnocchi texture.
- Don’t overwork the dough; it should be soft but not sticky.
- You can freeze the uncooked gnocchi for later use.
- Best served with sage butter, tomato sauce, or pesto.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 300mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
