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Sweet Potato Gnocchi

This is sort of a lot of work, but it’s so delicious!  I used all purpose flour for these, but you could substitute whole wheat flour.  You may need to adjust the amount of flour if you use whole wheat.

2 lbs sweet potatoes
pinch of freshly grated nutmeg
1 egg
salt & pepper
3 cups flour, possibly more

Preheat oven to 350°F.  Bake the sweet potatoes on a baking sheet until soft, about 45 minutes-1 hour depending on size.  Cut them in half lengthwise and let them cool.

Remove the skin from the sweet potatoes and place the flesh in the bowl of an electric mixer.  Using the whisk attachment, whisk the potatoes until mashed.  Mix in the nutmeg, egg and salt & pepper.

Using the dough hook, slowly add flour until the dough forms a ball and is not very sticky.

Separate the dough into 8 sections and roll into long ropes.  Cut the dough ropes into 1 inch segments.

Roll the dough over the tines of a fork or a gnocchi board.

This makes about 150.  I froze about 100 of them on a baking sheet and then transferred them to a freezer bag.

To cook them, bring a large pot of water to a boil.  Salt the water and drop in the gnocchi in batches.  They are done 2 minutes after they float to the top of the water.  It only takes a few minutes.

I served them with pesto sauce that I thinned out with some of the gnocchi cooking water.