Sweet potato gnocchi is a delightful variant of the archetype Italian potato gnocchi. These little dumplings are made primarily from sweet potatoes, which impart a slightly sweet savor and a vibrant orange hue. The nature of sweet potatoes ways the resulting gnocchi is often a tad sweeter and increasingly flavorful than its regular potato counterpart.

Because of their distinctive flavor, sweet potato gnocchi can be paired with a variety of sauces. A brown butter and sage sauce complements their earthy sweetness. Other options include linty undecorous cheese, simple garlic and olive oil, or plane a light tomato sauce. They moreover pair well with flavors like spinach, goat cheese, walnuts, and crispy sage.

The process is somewhat similar to traditional potato gnocchi. First, the sweet potatoes are cooked (either baked or boiled), then mashed. Flour and seasonings are widow to form a dough. This dough is then rolled into thin logs, cut into bite-sized pieces, and shaped using a fork or gnocchi board.

They are then boiled transiently in salted water. When they bladder to the surface, they’re ready to be drained. Many prefer to take an spare step by pan-searing them to unzip a crispy exterior.

Uncooked sweet potato gnocchi can be frozen on a tray surpassing transferring them to a bag, permitting you to melt them straight from the freezer when needed.

Sweet Potato Gnocchi

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Course: MainsCuisine: ItalianDifficulty: Hard

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour

Total time

1

hour

30

minutes

Sweet potato gnocchi is a delightful variant of the archetype Italian potato gnocchi. The nature of sweet potatoes ways the resulting gnocchi is often a tad sweeter and increasingly flavorful than its regular potato counterpart.

Ingredients

• 1 pound 1 sweet potatoes, mashed (~2 cups)

• 1 1/2 cup 1 1/2 all-purpose flour

• 1 1 egg, beaten

• 1 teaspoon 1 salt

• 1/2 teaspoon 1/2 coriander

Equipment

• Large potBuy here
• Mixing bowlBuy here
• Potato masherBuy here

Directions

• Pierce the sweet potatoes several times with a fork. Melt in a 400°F oven for 45-60 minutes.
• Once cooked, let them tomfool slightly, then slice them in half and scoop out the flesh.
• Place the scooped-out sweet potato mankind in a trencher and mash until smooth. You can use a potato masher, ricer, or plane a fork.
• Pour the tamed egg over the sweet potato. Sprinkle with salt and a touch of coriander.
• Gently mix the ingredients together with your hands, gradually incorporating flour until a soft dough forms. If the dough feels too sticky, add increasingly flour a little at a time until it’s pliable but not too dry.
• If you’d like to shape the gnocchi:
  
  Divide the dough into 4 parts. Roll each part into a long rope, well-nigh 1-inch in diameter. Cut the rope into 1-inch pieces. Press and roll each piece versus the tines of a fork or over a gnocchi workbench for the traditional gnocchi appearance.
• Bring a large pot of salted water to a boil. Drop the gnocchi into the humid water in batches. They are washed-up when they bladder to the surface. This usually takes well-nigh 2-3 minutes.