Easy Sweet Potato Gnocchi Recipe – Step by Step Guide: This is one of my all-time favorite things to do in the kitchen.
Easy Sweet Potato Gnocchi Recipe – Step by Step Guide
This sweet potato gnocchi is simple to make, can be used in a lot of different ways, and doesn’t take long at all considering you’re making fresh pasta from scratch.
Ingredients
- 20 ounces raw sweet potato 2 medium potatoes or one very large one
- 1 large egg
- 200 grams all-purpose flour about 1 1/2 cup, plus more as needed
- 60 grams all-purpose flour about 1/3 cup for kneading and rolling
- 1/2 tablespoon Diamond Crystal kosher salt 1 tsp if using Morton’s
Instructions
Fork-tender is the right word for the sweet potato. You can boil it, roast it in the oven, or do it in the microwave this way.
I like to poke holes in my potatoes with a fork and then microwave them for 6 to 8 minutes, or until they are soft.
To make sure there are no chunks left, peel and mash the potato until it is smooth. Add an egg to the cooked potatoes and mix it in. This can be done on the table or in a bowl. Mix it until everything is well mixed.
The 200 grams of flour and salt should be mixed together with a whisk. Add it slowly to the potato mixture in four separate steps. First stir the dough, then use your hands to knead it.
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Knead the dough on the counter for one to two minutes, or until it is smooth. If you need to, add more flour to make it less sticky, but keep in mind that the gnocchi will be fluffier if the dough is soft.
Wrap the dough in cling wrap and roll it into a big ball. Take a twenty-minute break. Following the 20-minute mark, split it into 4 equal parts. Roll out each piece into a long, smooth tube on a floured surface.
Cut the gnocchi into 1-inch pieces with a bench knife. Keep the 1-inch pieces as they are if you like them bigger, but I like to cut them in half again to make more bite-sized pasta. Keep in mind that they will get bigger when you cook them.
Add one more pinch of flour to the gnocchi after cutting them up. You can then either put them in a plastic bag to freeze for later use or cook them right away.
If you want to cook them, boil water and add a lot of salt to it. When the gnocchi start to float, use an angled spoon to take them out of the water. You should do this four times. Then just cook it like you normally would with your favorite pasta!
Nutrition
- Total Fat 2g
- Saturated Fat 1g
- Cholesterol 47mg
- Sodium 324mg 14%
- Total Carbohydrate 72g
- Dietary Fiber 6g
- Total Sugars 8g
- Protein 10g
- Vitamin C 22mg
- Calcium 62mg
- Iron 4mg
- Potassium 627mg