Sweet Potato Gnocchi | Secret Recipe Notebook (2024)

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You will love these bright orange gnocchi made with sweet potatoes. For this recipe you'll need only 3 ingredients! Toss gnocchi in your favourite sauce and have a delicious healthy meal.

Sweet potato gnocchi can be served in so many way you will have a hard time to decide. We love to serve them in brown butter sauce and with sprinkled with dried oregano. This simple recipe is ideal for a quick and easy meal, if you have your gnocchi ready.

For our delicious sweet potato gnocchi you will only need SWEET POTATO MASH, PLAIN FLOUR and SALT. Let's check how to make these little dumplings.Don't skip also our recipes forclassic potato gnocchiand rustic gnocchi with spelt flour.

The easiest way of making sweet potato mash is to roast sweet potatoes in the oven. Prick them with a fork several times, place on the lined baking sheet and bake until very soft.

Baking time vary depending on the size of sweet potatoes. For medium-sized sweet potatoes it's enough 40-50 minutes at200°C/392°F.Once you can insert easily fork in the sweet potato, it's ready. If the sweet potatoes are really big, you can half them to bake faster.

Once they are soft and skin is wrinkled, take them from the oven and leave to cool for a few minutes until you can handle them. Carefully peel off the skin and place sweet potato flesh into a bowl.

Mash it with a fork orpotato masheruntil you get a smooth mash. From 500g of sweet potatoes you will get around 300g of mash.

Once you have sweet potato mash ready, kneading the dough is quick and easy. For this recipe we don't use any eggs or egg yolks. Sprinkle the potato mash with some salt then gradually add flour while kneading after each addition.

If the dough is too sticky add some more flour as needed. Be sure not to over knead the dough asgnocchi will be tough. Shape the dough into a flat disc.

Lay gnocchi on a floured tray and repeat this with the rest of the dough. Once you have done all your gnocchi, you can prepare them immediately or freeze for later use.

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Once you made gnocchi, it's the best to cook them immediately. They are not good to keep in the fridge as they become soggy.

You can freeze them for later use in the way that arrange them on a baking sheet in one layer and place in the freezer. Once they are frozen, transfer them to a freezer bag. When you want to cook them, just throw them directly into boiling water without thawing.

INGREDIENTS

• 2 medium sweet potatoes (500g, 1.1 pounds)
• 90g plain flour (3/4 cup)
• 1 teaspoon of fine salt

Handy equipment:

Baking Sheet|Medium Bowl|Potato Masher+Dough Scraper|Medium Pot (for cooking gnocchi)

METHOD

1. Preheat the oven to 200°C/392°F. Prick the sweet potatoes with a fork all over and lay them on the baking sheet lined with baking paper. Bake for 50-60 minutes or until the fork can be easily inserted into sweet potatoes. Set aside for 1-2 minutes.
2. Remove the skin from the sweet potatoes, scoop out the flash and place into a large bowl. Mash them with a fork or using apotato masher.
3. Season with salt then gradually add flour, stirring until everything comes together. Dust the work surface with flour then turn the mixture onto it and knead until you get a compact dough (it will be slightly sticky). Don't overwork the dough!
4. Divide the dough into 4 then roll each pieces into a rope (2cm thick). Using a dough scraper, cut the dough into 2cm long gnocchi.
5. If cooking gnocchi immediately, heat a saucepan of salted water to boil. Add gnocchi and let cook for a few minutes. Once the gnocchi rise to the surface, let it cook for another 30 seconds and then remove using a slotted spoon. Toss in your favourite sauce.
   
   

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