- Cook Sweet Potato: Prick each sweet potato a few times with fork. Microwave until fork-tender, 5 to 10 minutes. Set aside until cool enough to handle, 15 to 30 minutes.
- Mash Sweet Potato: Prepare clean working surface. Slice each sweet potato in half and use spoon to scoop out insides, discarding skins. Use
potato masherto mash insides. Measure amount of mashed sweet potato and use 1 cup for this recipe.
- Form Dough: Spread out mashed sweet potato in thin layer on working surface. Evenly distribute flour over sweet potato layer. Starting at one end, use fingers to mix sweet potato and flour to form dough, making your way to other end as flour and sweet potato are incorporated into dough. Do not knead any further after dough ball is formed (Note 2).
- Form Gnocchi: Divide dough ball into 4 pieces. Take one piece and form into long log about 1/2 inch wide, rolling on working surface if too sticky. Cut log into pieces about 1 inch long, which will become individual gnocchi pieces. Optionally, use fork to press grooves into each gnocchi. Repeat for remaining dough pieces, ending up with about 40 total gnocchi pieces. If making ahead of time, cover and refrigerate (Note 3).
- Cook Gnocchi: Boil water in large pot. Add gnocchi to boiling water and cook until gnocchi floats to surface and is cooked through, a few minutes. Use slotted spoon to transfer gnocchi to plate and serve with sauce (Note 4).
|Makes 2 Servings|
|Amount Per Serving:|
|Calories 330 (2% from fat)|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Net Carb 64g|
|Total Carb 72.5g||24%|
|Dietary Fiber 8.5g||35%|
NOTES & TIPS(1) Flour. I haven’t tested alternative flours. If you’re interested, several readers have shared their experiences with other flours in the Comments section below. (2) Kneading. After a dough ball is formed, you should not knead further or the dough may get too sticky. For visual guidance, please refer to the step-by-step photos on this page. (3) Making Ahead. Refrigerate the uncooked gnocchi in an airtight container. When ready to serve, boil the gnocchi according to the recipe’s instructions. (4) Serving. Sweet potato gnocchi pairs well with a variety of sauces, such as homemade pesto. My favorite sauce is a homemade spicy chipotle sauce, as shown in photos on this page. To make this sauce, you’ll need:
- 2 chipotles in adobo, diced, with 2 teaspoons of adobo sauce
- 1/2 cup water
- 6 ounces grape tomatoes, sliced (about 1 cup sliced)
- 5 garlic cloves, minced
- 2 tablespoons finely chopped basil
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon table salt