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Easy Sweet Potato Gnocchi
You're in for a treat with these incredible sweet potato gnocchi! They're delightfully light, pillowy, and melt in your mouth. Not only are they egg-free, but they're also much simpler to make than you might imagine. The result is an incredibly flavorful homemade dish that’s perfect for the fall season.
👥 7 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 1h🔥 Cook: 45 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- microwave
- bowl
- mixing bowl
- blender
- pan
- pot
📝 Preparation Steps
1
Preheat the oven to 375℉. Place the sweet potatoes on a parchment or 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.
fresh sweet potatoes (whole, or yams)2 lbs
2
Let the sweet potatoes cool down enough to be handled, but still hot, then remove the peels and place the flesh in a large mixing bowl. Allow them to dry out a bit and let the steam evaporate for ⏱️ 10-15 minutes. If any liquid as accumulated, be sure to drain it first. The goal is to have them as dry as possible.
fresh sweet potatoes (whole, or yams)2 lbs
3
Use an immersion blender to puree the potatoes until very smooth. This will give the best texture, but a fork, potato masher, ricer or food mill can also be used.
4
Add parmesan cheese, 1¼ 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. Add as little flour as possible.
5
Scrape the mixture out on to a floured surface and gently knead it until it forms a ball. Do not over-knead the dough or it will become tough.
6
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.
7
Repeat until all the dough is used up.
8
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.
9
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.
Nutrition Facts
calories
268 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
3 g
sugar Content
8 g
sodium Content
491 mg
protein Content
13 g
trans Fat Content
0.01 g
cholesterol Content
13 mg
carbohydrate Content
42 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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