Prepare to fall in love with these pillowy-soft, naturally sweet Sweet Potato Gnocchi! This homemade gnocchi recipe transforms humble sweet potatoes into tender, flavorful dumplings that are a delight to eat. With a beautiful golden hue and a subtle sweetness, they offer a unique and comforting spin on traditional potato gnocchi.
Making gnocchi from scratch might seem intimidating, but this recipe breaks it down into simple, approachable steps. You’ll learn how to roast and prepare the sweet potatoes, gently combine them with flour and egg to create a tender dough, and then shape those charming little dumplings. The key is to handle the dough lightly to achieve that perfect fluffy texture.
These versatile sweet potato gnocchi pair wonderfully with a variety of sauces. Toss them simply with sage and brown butter for a classic, earthy combination, or try a light cream sauce with Parmesan cheese for a richer indulgence. They also stand up beautifully to a vibrant pesto or a simple marinara. Whether you’re planning a cozy weeknight meal or aiming to impress at a dinner party, these homemade sweet potato gnocchi are a must-try. Get ready to savor every sweet and savory bite!
Ingredients
3 medium sweet potatoes
3/4 cup 00 flour
1/2 cup semolina flour
1 large egg
3 tbsp grated Parmesan cheese
1 tsp fine sea salt
Method
Preheat oven to 250 degrees.
Place potatoes directly on oven rack with a baking sheet on a rack below them.
Roast until tender 1 – 1 1/2 hours.
Remove from oven, halve lengthwise and let cool for about an hour.
Scoop out flesh from potatoes until you have about 1 lb or 2 1/4 cups.
Transfer to a bowl, cover, and refrigerate for 1 hour.
Remove potatoes from refrigerator and mash and mix until smooth.
Add the egg, Parmesan, and salt and mix well.
Combine flours and add them to the potato mixture and stir to combine.
Transfer dough to a floured surface and separate into 6 even pieces.
Lightly coat a baking sheet with flour.
Roll each piece of dough out into a 1/2 inch thick rope, adding flour to dough when rolling, as necessary, to prevent sticking, and cut into 1 inch pieces. Press top of each gnocchi with a fork to make indentations.
Transfer to flour coated baking sheet.
Heat a large pot with salted water to boiling.
Add gnocchi and cook for 2-3 minutes, in batches, until floating and drain.
Serve with your favorite sauce.
