Sweet Potato Gnocchi
Potato
Italian-Inspired
Entrees
Ingredients:
- 2 medium sweet potatoes, roasted and mashed
- 1 cup sweet potato flour
- 1 teaspoon fine sea salt
Equipments:
- Large mixing bowl
- Baking sheet (for roasting)
- Fork or potato masher
- Bench scraper or knife (for cutting dough)
- Large pot (for boiling)
- Slotted spoon
Features:
Gluten-Free
Soy-Free
Nut-Free
Freezer Friendly
Nutrition:
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Pierce 2 medium sweet potatoes a few times with a fork and roast at 400°F (200°C) until very tender all the way through, about 45 minutes. Scoop out the flesh and mash until completely smooth with no lumps. Let cool until just warm, then combine with the sweet potato flour and salt, kneading gently just until a soft, slightly tacky dough comes together — don't overwork it.
Salt: Can be left out of the dough entirely. Salt here is only for flavor, not structure — the gnocchi will taste more neutral, but you can season the boiling water or the finished dish instead.
Sugar: This recipe doesn't call for any sugar, so there's nothing to remove.
Oil: No oil is needed in the dough. To skip oil entirely, boil the gnocchi and serve them straight from the pot rather than pan-frying afterward.
Flour: Flour can't be removed completely, since it's what holds the dough together — without it, the mashed sweet potato alone won't hold its shape. Use the smallest amount that lets you form a workable dough; add it gradually rather than all at once so you don't add more than you need.
Instructions:
- Turn the dough onto a lightly floured surface. Divide into 4 pieces and roll each into a long rope about 3/4 inch thick.
- Cut each rope into bite-sized pieces (about 3/4 inch long). Roll each piece along the back of a fork if you'd like ridges, or leave them plain.
- Bring a large pot of salted water to a boil. Drop the gnocchi in gently and cook until they float to the surface, then let them cook about 30 seconds more before removing with a slotted spoon.
- Serve immediately with your sauce of choice, or pan-fry the boiled gnocchi in a little butter or oil for a crisp exterior.
Sweet potato flour absorbs moisture differently than wheat flour, so add it gradually — you want a soft dough that's just barely tacky, not wet. If it's too sticky to shape, work in a little more flour a tablespoon at a time. Roasting the sweet potatoes (rather than boiling) keeps them drier, which makes for a firmer dough.
Sweet potato forms the moist, naturally sweet base of the dough and gives the gnocchi their soft texture and golden color — the same role russet potatoes play in classic gnocchi.
Sweet potato flour binds the dough together without any wheat flour or eggs, making this version naturally gluten-free while still giving the dough enough structure to hold its shape.
Salt seasons the dough itself so the gnocchi taste good even before a sauce is added.
Sweet Potato Gnocchi
Ingredients:
- 2 medium sweet potatoes, roasted and mashed
- 1 cup sweet potato flour
- 1 teaspoon fine sea salt
Equipments:
- Large mixing bowl
- Baking sheet (for roasting)
- Fork or potato masher
- Bench scraper or knife (for cutting dough)
- Large pot (for boiling)
- Slotted spoon
Features:
Why These Ingredients:
Sweet potato forms the moist, naturally sweet base of the dough and gives the gnocchi their soft texture and golden color — the same role russet potatoes play in classic gnocchi.
Sweet potato flour binds the dough together without any wheat flour or eggs, making this version naturally gluten-free while still giving the dough enough structure to hold its shape.
Salt seasons the dough itself so the gnocchi taste good even before a sauce is added.
Prep:
Pierce 2 medium sweet potatoes a few times with a fork and roast at 400°F (200°C) until very tender all the way through, about 45 minutes. Scoop out the flesh and mash until completely smooth with no lumps. Let cool until just warm, then combine with the sweet potato flour and salt, kneading gently just until a soft, slightly tacky dough comes together — don't overwork it.
Instructions:
- Turn the dough onto a lightly floured surface. Divide into 4 pieces and roll each into a long rope about 3/4 inch thick.
- Cut each rope into bite-sized pieces (about 3/4 inch long). Roll each piece along the back of a fork if you'd like ridges, or leave them plain.
- Bring a large pot of salted water to a boil. Drop the gnocchi in gently and cook until they float to the surface, then let them cook about 30 seconds more before removing with a slotted spoon.
- Serve immediately with your sauce of choice, or pan-fry the boiled gnocchi in a little butter or oil for a crisp exterior.
