Sweet Potato Gnocchi
Sweet Potato Gnocchi! This is a simple, only 3-ingredients, recipe that is fun to make and delicious to eat. I’ve cooked these both pan-fried and boiled and both are fabulous. Drizzle with some olive oil on top, or the sauce of your choice, and let the flavour of the sweet potato shine through. Plus the orange looks so pretty on your plate.
Sweet potatoes pack a punch and are such a healthy veggie! The orange-fleshed sweet potato is a rich natural source of beta-carotene, a plant-based compound that is converted to VitA in your body, a critical vitamin for immune health and eye health. Sweet potatoes are an antioxidant food that protects your cells against free radicals which cause inflammation. They are a nutrient-rich veggie and a good source of fiber, VitC, manganese, VitB6, and potassium.
Make a batch to eat same day or keep in your fridge to cook in a few days or freeze them for a delicious future meal.
As always, when you make this recipe, please post a photo of your Sweet Potato Gnocchi goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 60 minutes / Cook time: 10 minutes / Serves: 2-4
Ingredients
2 Medium Sweet Potatoes – scrubbed and cut in half vertically
2½ Cups Gluten Free Flour – I use Bob’s Red Mill 1 to 1 Gluten Free Flour. You can use another brand of GF flour or regular all-purpose flour if you are not gluten free.
1½ teaspoon Sea Salt
How It’s Made
Preheat your oven to 425°F.
Cover a baking sheet with parchment paper.
With a fork, poke all over, both the skin side and the flesh side of each sweet potato half.
Bake for 30 minutes and test that a sharp knife pierces the skin right through the flesh easily. If not ready yet, let them bake another -10 minutes and test again.
Remove from the oven and allow to cool.
On a clean work surface, or in a medium bowl, combine 2 cups of the flour with the salt. Stir to mix together.
If you have a ‘ricer’ (see the photo of a vintage one that I cherish), scoop out the flesh from the sweet potatoes and rice the flesh onto the flour/salt mixture. If you don’t have a ricer, in a separate bowl, use a fork or a potato masher to mash the flesh until there are no lumps and you have smooth mash.
Now comes the fun part! With clean hands, begin to mix the mashed sweet potato into the flour mixture until you have a uniform, soft dough – it shouldn’t be sticky so depending on the size of your sweet potatoes you may need to add additional flour.
Form the gnocchi dough into a ball and cut it into 4 pieces. Let these rest for 15 minutes.
Roll each of the pieces into a long rope – about ½’ thick.
Cut each rope into 1” pieces and toss each piece into flour to lightly coat.
To make it fancy, you can take the tinges of a fork and press down on each piece to get the ridges that so beautifully hold the sauce or the drizzle of olive oil when cooked.
At this point, you can freeze the gnocchi, or put them in the fridge to use in the coming few days or you can cook them fresh now!
Cooking the gnocchi 2 ways:
Boiling – heat a medium pot of water and add a tablespoon of salt. When the water comes to a boil, add the gnocchi and give them a stir. Once they float to the top, wait another minute (no longer) and scoop them out of the water to a bowl. Serve with your favourite sauce or plain with a drizzle of olive oil as a side as part of your meal.
Pan frying – heat 2 Tablespoons of olive oil in a large frying pan. When the oil is hot, add the gnocchi to the pan so they are all lying in the oil and are not overlapping. Flip them as they sizzle and cook. Cook for about 8-10 minutes until they are nicely browned. If you wish, you can season the gnocchi by adding a small pinch of crushed chili peppers, and/or a generous pinch of dried basil and/or oregano and a grinding of fresh black pepper to season. Remove from the pan and serve with your favourite sauce or plain with a drizzle of olive oil as a side as part of your meal.
Enjoy!
