Sweet Potato Gnocchi
Indulge in these irresistible sweet potato gnocchi that are sure to elevate your dinner game! Made with velvety sweet potatoes and a hint of nutmeg, these little pillows of goodness are light, fluffy, and bursting with flavor. Toss them in a brown butter sauce for a truly mouthwatering experience you won’t want to miss!
Prep
30
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- sweet potatoes
🥛Dairy & Eggs(1)
- butter
🫙Pantry Staples(2)
- flour
- vegetable oil
🧂Spices & Seasonings(4)
- black pepper
- sage
- salt
- smoked paprika
📦Other(1)
- Parmigiano-Reggiano
👨🍳 Instructions
- 1
Wash the sweet potatoes and bake them in the oven at 160 degrees Celsius for about an hour until soft.
- 2
Once cooked, cut the sweet potatoes and mash them in a bowl with a fork.
- 3
Gradually mix in flour and Parmigiano-Reggiano while the sweet potatoes are still warm.
- 4
Season the mixture with salt, smoked paprika, and black pepper to taste.
- 5
Chill the dough in the refrigerator for 20 minutes.
- 6
Roll out the dough on a floured surface and cut it into equal pieces.
- 7
Use the back of a fork to create a gnocchi pattern.
- 8
Boil salted water and cook the gnocchi until they float.
- 9
In a pan, melt butter and add sage leaves, then add the cooked gnocchi.
- 10
Season with black pepper, coarse salt, and smoked paprika, then sprinkle with Parmigiano-Reggiano before serving.
💡 Pro Tips
- ✓Bake sweet potatoes at 400°F (200°C) instead of 160°C to concentrate flavors through caramelization and reduce moisture content by 15-20%, preventing soggy gnocchi dough.technique400°F, 15-20% moisture reduction
- ✓Use a potato ricer instead of mashing with a fork to break down sweet potato fibers uniformly and prevent gluey texture from overworked starches.equipment
- ✓Add flour gradually at a 3:1 ratio (sweet potato to flour by weight) while potatoes are still warm at 140-160°F so starches gelatinize properly for better binding.ingredient3:1 ratio, 140-160°F
- ✓Test doneness by cooking one gnocchi first - they should float within 60-90 seconds and have a tender but not mushy texture when properly cooked.timing60-90 seconds
- ✓Dust gnocchi with semolina flour instead of all-purpose flour before boiling to prevent sticking while maintaining better texture due to semolina's coarser grain structure.technique
Share this recipe
Prep
30
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Sweet Potato Gnocchi
Indulge in these irresistible sweet potato gnocchi that are sure to elevate your dinner game! Made with velvety sweet potatoes and a hint of nutmeg, these little pillows of goodness are light, fluffy, and bursting with flavor. Toss them in a brown butter sauce for a truly mouthwatering experience you won’t want to miss!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- sweet potatoes
🥛Dairy & Eggs(1)
- butter
🫙Pantry Staples(2)
- flour
- vegetable oil
🧂Spices & Seasonings(4)
- black pepper
- sage
- salt
- smoked paprika
📦Other(1)
- Parmigiano-Reggiano
👨🍳 Instructions
- 1
Wash the sweet potatoes and bake them in the oven at 160 degrees Celsius for about an hour until soft.
- 2
Once cooked, cut the sweet potatoes and mash them in a bowl with a fork.
- 3
Gradually mix in flour and Parmigiano-Reggiano while the sweet potatoes are still warm.
- 4
Season the mixture with salt, smoked paprika, and black pepper to taste.
- 5
Chill the dough in the refrigerator for 20 minutes.
- 6
Roll out the dough on a floured surface and cut it into equal pieces.
- 7
Use the back of a fork to create a gnocchi pattern.
- 8
Boil salted water and cook the gnocchi until they float.
- 9
In a pan, melt butter and add sage leaves, then add the cooked gnocchi.
- 10
Season with black pepper, coarse salt, and smoked paprika, then sprinkle with Parmigiano-Reggiano before serving.
💡 Pro Tips
- ✓Bake sweet potatoes at 400°F (200°C) instead of 160°C to concentrate flavors through caramelization and reduce moisture content by 15-20%, preventing soggy gnocchi dough.technique400°F, 15-20% moisture reduction
- ✓Use a potato ricer instead of mashing with a fork to break down sweet potato fibers uniformly and prevent gluey texture from overworked starches.equipment
- ✓Add flour gradually at a 3:1 ratio (sweet potato to flour by weight) while potatoes are still warm at 140-160°F so starches gelatinize properly for better binding.ingredient3:1 ratio, 140-160°F
- ✓Test doneness by cooking one gnocchi first - they should float within 60-90 seconds and have a tender but not mushy texture when properly cooked.timing60-90 seconds
- ✓Dust gnocchi with semolina flour instead of all-purpose flour before boiling to prevent sticking while maintaining better texture due to semolina's coarser grain structure.technique