Homemade Sweet Potato Gnocchi
This homemade sweet potato gnocchi is soft, pillowy, and made with 5 ingredients plus a 2-minute garlic butter sauce. The ricotta in the dough is what keeps it tender. On the table in under 35 minutes, gluten-free option included.
Ingredients
Sweet Potato Gnocchi:
- 20 oz sweet potatoes, (about three 6 - 7oz medium sweet potatoes)
- 3 tablespoon ricotta or Greek yogurt
- 3 tablespoon freshly grated parmesan or pecorino romano
- 1 cup all-purpose flour, regular or gluten-free
- ½ teaspoon salt
Garlic Butter Sauce:
- 2 - 3 tablespoon unsalted butter
- 2 - 3 large garlic cloves, minced
- 2 teaspoon thyme leaves
- Freshly ground black pepper
Instructions
- Cook the sweet potatoes. Poke the sweet potatoes with a fork and microwave for 7 to 10 minutes, until soft and cooked all the way through. Let them cool until you can handle them, then scoop the flesh out of the skins.
- Mash and mix. Add the flesh to a large bowl and mash until no clumps remain. Stir in the ricotta and parmesan until combined.
- Add the flour and salt. Add 1 cup of flour and the salt, then mix just until the flour is incorporated. Lightly knead until it forms a smoothish ball, about 1 to 2 minutes. Add more flour only if the dough is very wet. The goal is to use as little as possible.
- Rest and roll. Let the dough rest for 5 minutes if you worked it a lot. Cut into 4 even sections and roll each into a rope about ¾ inch thick.
- Cut and shape. Cut into ½ inch pieces with a bench scraper or knife. Roll each piece down the back of a fork if you want the classic ridges, though they cook the same without. Let them rest 10 minutes while you bring a large pot of salted water to a boil.
- Boil the gnocchi. Cook until they float to the top, about 3 minutes depending on size. Drain and set aside.
- Make the sauce and toss. Melt the butter in a large sauté pan. Add the minced garlic and stir until fragrant and golden. Add the thyme and black pepper, then add the cooked gnocchi and toss until coated. Let the edges get a little golden and crisp if you like them that way.
- Serve immediately.
Notes
Flour: Use regular or gluten-free all-purpose. Do not use almond, coconut, or oat flour, they do not have the structure to hold the dough together.
Vegan: Swap the ricotta for dairy-free yogurt or cream cheese, the parmesan for nutritional yeast, and the butter for olive oil.
No microwave: Roast the sweet potatoes at 375°F for 35 to 45 minutes, until a fork slides through easily.
Storing: Cooked gnocchi keep in an airtight container in the fridge for up to 4 days.
Freezing: Freeze them uncooked. Spread the shaped gnocchi on a rimmed baking sheet, freeze about an hour until solid, then transfer to a freezer bag for up to 2 months. Cook straight from frozen, no thawing, and give them an extra minute or two in the water.
Reheating: A sauté pan over medium is best if you like the edges crisp. The microwave works too, 60 to 90 seconds.
Nutrition: The numbers below are calculated with the garlic butter sauce. Serving these with marinara or pesto instead brings the calories and fat down.
Nutrition
Calories: 312kcal | Carbohydrates: 54g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 435mg | Potassium: 547mg | Fiber: 5g | Sugar: 4g | Vitamin A: 20362IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 3mg
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