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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat until all the dough is used up.
- 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.
- 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. *
*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