This Sweet Potato Gnocchi Recipe is soon to be a family favorite dish. Soft and pillowy gnocchi made with ricotta and parmesan cheeses with flour binding the dumplings together.
Have you had homemade gnocchi before? I’ve ordered them at a restaurant on several occasions and have always been amazed by how filling the little dumplings are.
In addition, I have also bought gnocchi pre-made, but those are usually hard and chewy.
The purchased brands I have noticed that need to be lathered in some type of a sauce. They’re not bad without sauce, but they definitely don’t melt in your mouth like these do!
I made this sweet potato gnocchi recipe three different times in the past month.
We love these little guys!
It’s taken me awhile to share this recipe because during the Fall I start to lose the natural sunlight that I rely on so heavily for decent photos. Plus rain, gusts of wind…all factors that prevent me from always getting blog-worthy photos. California is in desperate need of a good soaking, so even if the rain isn’t always timely, I’m finding ways to work around those issues.
I froze a portion of the dough and waited for Mr. Sunshine so I could share some of the details. By the way, it was very convenient to have the dough ready ahead of time, so take note even if you’re not taking food photos!
The tip I have to ensure light gnocchi is to take as much moisture out of the ricotta as you can. I put the cheese on several layers of paper towels and lightly pressed on top of the ricotta with more paper towels repeating the process a couple of times. Also, use the amount of flour listed as a guideline. In one of my batches I only used 2/3 cups of flour. You don’t want the dough too sticky, but go easy on the flour and add a couple of tablespoons at a time.
Pictured is one portion out of the three that this recipe makes, so you can cook up just what you plan on using and make more at a different time. If the gnocchi is a side dish, 5-6 pieces per person is satisfying.
There is actually a really cool gnocchi board that you can use to form the grooves in the gnocchi., but you can also use a grater or the tines of a fork to make the same indentations. I think it kind of looks rustic with the grooves, and wish the shape would have been more prominent.
Sweet Potato Gnocchi are rich and filling and don’t need much to accompany them. We ate them just out of the pan sautéed with a mix of oil and butter along with pork tenderloin. I also put these in a skillet dish that I will be sharing with you in my next post!
- 1 1/2 cups sweet potatoe flesh, mashed ( about 3 medium potatoes)
- 6 ounces ricotta cheese (I used low-fat), remove as much moisture possible
- 1/2 cup parmesan cheese, finely grated
- 1/4 teaspoon nutmeg
- up to 1 1/2 cups of flour
- 1 tablespoons salt for boiling water for cooking
- Butter and olive oil for sautéing
I prefer roasting my sweet potatoes. Clean and pierce potatoes with a fork. Put on a baking sheet and roast at 400 degrees for 1 hour or until a fork and easily pierce the potato. Let cook and cut in half lengthwise. Remove pulp and mash with a potato masher or pulse in a food processor.
Amount Per Serving: Calories: 270Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 1271mgCarbohydrates: 37gFiber: 3gSugar: 3gProtein: 10g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Adapted from Epicurious, Sweet Potato Gnocchi with Brown Butter and Sage.