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sweet potato gnocchi on a fork

Sweet Potato Gnocchi

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6-8 servings 1x
  • Category: pasta
  • Method: boiled
  • Cuisine: Italian

Description

These are the best Sweet Potato Gnocchi you’ll ever have!  They’re light, pillowy, melt-in-your mouth sweet potato dumplings that are egg-free and so much easier to make than you might think. The dough is more forgiving than a regular potato gnocchi, and this recipe can easily be made gluten free! Your pasta prayers have been answered.


Scale

Ingredients

  • 2 lbs fresh, whole sweet potatoes or yams
  • 1 1/3 cups finely grated Parmesan cheese (such as Parmigiano Reggiano or Grana Padano)
  • 1 1/4 cups all-purpose flour or an all-purpose gluten free blend (recommended: Cup4Cup), plus more as needed
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat the oven to 375 degrees. Place the sweet potatoes on a foil lined baking sheet and bake until fork tender, about 45 minutes to 1 hour depending on size. Alternatively, you can peel and dice the sweet potatoes, then microwave them until tender.
  2. Let the sweet potatoes cool until they’re able to be handled, then remove the peels and place the flesh in a large mixing bowl. Use a fork, a potato masher or immersion blender to mash the sweet potatoes until smooth.
  3. Add parmesan cheese, 1 1/4 cups flour, nutmeg, cinnamon and salt, then mix until it forms a shaggy dough. If the dough seems wet, add more flour 1 tablespoon at a time until it’s no longer excessively sticky. The goal is to add as little flour as possible.
  4. Scrape the mixture out on to a floured surface and gently knead it until it forms a ball. Do not overknead the dough as it will cause it to become tough. If using gluten free flour, you don’t have to be as concerned with over kneading. 
  5. Cut off a small piece of dough and roll it out into a long, thin snake. Cut into small pieces about the size of dime, then transfer to a sheet pan that’s been covered in parchment paper and dusted with flour.
  6. Repeat until all the dough is used up.
  7. Cook immediately or place the sheet pans into the freezer to save for a later date. Once the gnocchi are frozen on the sheet pan they can be transferred to a zip-top bag and stored for up to 6 months in the freezer.
  8. To cook the gnocchi, bring a large pot of generously salted water up to a boil. Add gnocchi, stir, then cook until they float to the top – about 2 minutes. Remove with a slotted spoon, add them to a sauce and serve immediately. *

Notes

*Reserve some of the gnocchi cooking water to add to the sauce in order to help thicken it up. 

Keywords: gnocchi, pasta, sweet potato, pumpkin