Sweet Potato Gnocchi
Dive into a delicious twist on traditional gnocchi with our Sweet Potato Gnocchi! These fluffy bites are crafted from vibrant sweet potatoes and dusted with flour, then snipped into perfect pieces for a fun cooking experience. Toss them in a luscious sauce of crispy bacon, juicy cherry tomatoes, and creamy pesto for a mouthwatering dish that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 400 g de patate douce cru (14.1 oz)
🥩Meat & Seafood(1)
- des lardons
🥛Dairy & Eggs(2)
- un peu de crèmeoptional
- un peu de parmesanoptional
🫙Pantry Staples(1)
- 200 g de farine (1.6 cup)
🍯Sauces & Condiments(1)
- un peu de pestooptional
📦Other(1)
- des tomates cerises
Nutrition (per serving)
Calories
413
Protein
14g
Carbs
61g
Fat
13g
👨🍳 Instructions
- 1
Pierce the sweet potatoes and microwave for about 5 to 7 minutes on each side.
- 2
Cut them in half and let them cool.
- 3
Put the flesh of the sweet potato in a bowl, add the flour, and mix by hand until a nice dough ball forms.
- 4
Cut the dough into pieces with scissors directly into a pot of boiling salted water: when they rise to the surface, they are cooked.
- 5
Sauté bacon and cherry tomatoes in a pan.
- 6
Add the gnocchi, a bit of pesto, and a bit of cream, and mix.
- 7
For a gourmet touch, add some parmesan.
💡 Pro Tips
- ✓Cool the sweet potato to below 60°C (140°F) before mixing with flour because residual heat gelatinizes starches prematurely, creating a gluey dough that requires 30-50% more flour and produces dense gnocchi.timingBelow 60°C (140°F)
- ✓Aim for a dough hydration of 33-36% (200g flour to ~650g cooked sweet potato flesh) and stop mixing immediately when it forms a ball—overmixing develops gluten networks that toughen the gnocchi by increasing elasticity beyond the target tender texture.ingredient33-36% hydration ratio
- ✓Cut gnocchi pieces to 15-18g each (roughly cherry tomato-sized) because smaller pieces cook through in 45-60 seconds after floating, while larger ones (25g+) develop a starchy, undercooked center despite surface doneness.technique15-18g per piece, 45-60 seconds
- ✓Reserve 120ml of gnocchi cooking water before draining—its 2-3% starch content emulsifies the cream and pesto into a cohesive sauce that clings to gnocchi, while plain cream alone breaks at high heat.technique2-3% starch content in water
- ✓Toast the lardons to 165°C internal temperature (72°C), rendering 60-70% of their fat, then fold into the finished dish off-heat so rendered fat coats the gnocchi rather than seeping into the starch and creating a greasy mouthfeel.timing165°C, 60-70% fat rendered
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Sweet Potato Gnocchi
Dive into a delicious twist on traditional gnocchi with our Sweet Potato Gnocchi! These fluffy bites are crafted from vibrant sweet potatoes and dusted with flour, then snipped into perfect pieces for a fun cooking experience. Toss them in a luscious sauce of crispy bacon, juicy cherry tomatoes, and creamy pesto for a mouthwatering dish that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 400 g de patate douce cru (14.1 oz)
🥩Meat & Seafood(1)
- des lardons
🥛Dairy & Eggs(2)
- un peu de crèmeoptional
- un peu de parmesanoptional
🫙Pantry Staples(1)
- 200 g de farine (1.6 cup)
🍯Sauces & Condiments(1)
- un peu de pestooptional
📦Other(1)
- des tomates cerises
Nutrition (per serving)
Calories
413
Protein
14g
Carbs
61g
Fat
13g
👨🍳 Instructions
- 1
Pierce the sweet potatoes and microwave for about 5 to 7 minutes on each side.
- 2
Cut them in half and let them cool.
- 3
Put the flesh of the sweet potato in a bowl, add the flour, and mix by hand until a nice dough ball forms.
- 4
Cut the dough into pieces with scissors directly into a pot of boiling salted water: when they rise to the surface, they are cooked.
- 5
Sauté bacon and cherry tomatoes in a pan.
- 6
Add the gnocchi, a bit of pesto, and a bit of cream, and mix.
- 7
For a gourmet touch, add some parmesan.
💡 Pro Tips
- ✓Cool the sweet potato to below 60°C (140°F) before mixing with flour because residual heat gelatinizes starches prematurely, creating a gluey dough that requires 30-50% more flour and produces dense gnocchi.timingBelow 60°C (140°F)
- ✓Aim for a dough hydration of 33-36% (200g flour to ~650g cooked sweet potato flesh) and stop mixing immediately when it forms a ball—overmixing develops gluten networks that toughen the gnocchi by increasing elasticity beyond the target tender texture.ingredient33-36% hydration ratio
- ✓Cut gnocchi pieces to 15-18g each (roughly cherry tomato-sized) because smaller pieces cook through in 45-60 seconds after floating, while larger ones (25g+) develop a starchy, undercooked center despite surface doneness.technique15-18g per piece, 45-60 seconds
- ✓Reserve 120ml of gnocchi cooking water before draining—its 2-3% starch content emulsifies the cream and pesto into a cohesive sauce that clings to gnocchi, while plain cream alone breaks at high heat.technique2-3% starch content in water
- ✓Toast the lardons to 165°C internal temperature (72°C), rendering 60-70% of their fat, then fold into the finished dish off-heat so rendered fat coats the gnocchi rather than seeping into the starch and creating a greasy mouthfeel.timing165°C, 60-70% fat rendered