Soft and pillowy melt in your mouth Sweet Potato Gnocchi are made with ricotta and parmesan cheeses and 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. I’ve also bought them pre-made, but those are usually hard and chewy, and you’ll want to lather them in some type of a sauce. They’re not bad, but they definitely don’t melt in your mouth like these do!
I served Sweet Potato Gnocchi 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!
Homemade Sweet Potato Gnocchi
- 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
- Bring a large pot of water to a boil, adding 1 tablespoon of salt.
- In a medium bowl mix sweet potatoes and ricotta cheese together mixing well. Add parmesan cheese and nutmeg. Mix in flour starting with a ¼ cup. Add a tablespoon at a time until a soft dough forms.
- Divide dough into three portions. On a floured surface roll the dough forming a long rope that is about ½ in diameter. Cut each rope into 20 pieces. Add the indentation if you would like using a fork.
- Place gnocchi in boiling water (up to 10 at a time. Don't over crowd). Stir once to ensure gnocchi doesn't stick to the bottom. When the gnocchi floats to the top, let it simmer another minute. Remove with a slotted spoon and place on a baking sheet. Repeat until all gnocchi is cooked and let cool.
- In a large skillet over medium-high heat add 1 tablespoon of olive oil and 1 tablespoon of butter. When melted, gently add gnocchi and saute until a light crust forms. Turn once. Keep warm and repeat process for remaining gnocchi.