Sweet Potato Gnocchi Recipe – Delicious Homemade Pasta

Imagine tender, pillowy pasta infused with the naturally sweet and earthy flavors of sweet potato. This homemade sweet potato gnocchi recipe is a delightful way to enjoy a comforting dish that’s surprisingly easy to make from scratch. Perfect for a cozy meal, it offers a wonderful balance of sweet and savory that will impress your family and friends.

Ingredients

• 1 lb (approx. 2 medium) sweet potatoes
• 1 large egg, lightly beaten
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg (optional)
• 1.5 cups all-purpose flour, plus more for dusting
• Semolina flour, for dusting (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork. Bake directly on the oven rack for 45-60 minutes, or until very tender when squeezed.
2. Once cooked, remove the sweet potatoes from the oven and let them cool slightly. When cool enough to handle, peel the skin and mash the flesh until completely smooth. For the best texture, press the sweet potato through a potato ricer or a fine-mesh sieve. Let it cool completely.
3. On a clean, lightly floured work surface, create a mound with the mashed sweet potato. Make a well in the center and add the beaten egg, salt, and nutmeg (if using).
4. Gently mix the wet ingredients into the sweet potato using a fork. Gradually incorporate about 1 cup of the all-purpose flour into the mixture, working from the outside in. Continue adding flour, a little at a time, until a soft, pliable, and slightly sticky dough forms. Avoid over-kneading, as this can make the gnocchi tough. You may not need all the flour.
5. Divide the dough into 4-6 equal pieces. Lightly flour your work surface and your hands. Roll each piece into a ½-inch thick rope. If the dough is too sticky, lightly dust with more flour.
6. Using a sharp knife or bench scraper, cut each rope into ¾-inch pieces.
7. Optional step for ridges: For traditional gnocchi, gently roll each piece down the tines of a fork or over a gnocchi board, applying light pressure with your thumb to create a hollowed side and ridges. This helps the sauce cling better.
8. Lightly dust the finished gnocchi with a small amount of semolina flour or all-purpose flour to prevent sticking, and arrange them on a baking sheet lined with parchment paper.
9. Bring a large pot of heavily salted water to a rolling boil. Carefully add the gnocchi in small batches to avoid overcrowding the pot.
10. Cook for 1-3 minutes, or until the gnocchi float to the surface. Once they float, let them cook for another 30 seconds to ensure they are cooked through.
11. Remove the cooked gnocchi with a slotted spoon and transfer them directly to your desired sauce (e.g., brown butter sage, marinara, or pesto) to toss and serve immediately. Enjoy your delicious homemade sweet potato gnocchi!