Ingredients
Sweet Potatoes
- 2 medium sweet potatoes
Dry Ingredients
- 2 1/2 cups all-purpose flour, divided
- 2 teaspoons salt
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Poke several holes into the sweet potatoes with a fork and place them on a baking sheet. Bake for 40-50 minutes until tender when pierced easily with a fork. Once done, set aside to cool enough to handle.
- Prepare Flour Mixture: Combine 2 cups of all-purpose flour and 2 teaspoons of salt in a bowl. Flour a clean work surface and pour this flour mixture onto it, forming a mound with a well in the center.
- Rice the Sweet Potatoes: After the sweet potatoes are cool enough, peel them. Using a potato ricer, rice the potatoes directly over the well of flour on your work surface, one at a time, to create a smooth potato mound.
- Combine and Knead Dough: Flour your hands and begin to incorporate the riced sweet potatoes into the flour. Work the mixture gently, adding extra flour as needed to form a soft but not sticky dough. Knead until fully combined and the dough is manageable without sticking, adding the remaining 1/2 cup flour if necessary.
- Shape the Gnocchi: Shape the dough into a ball and divide it into eight equal portions. Roll each piece into a long log approximately 1/2 inch thick. Cut the logs into 1-inch pieces. Toss each piece lightly in flour to prevent stickiness. Optionally, press each gnocchi piece on a gnocchi board or use a fork to make grooves for sauce adherence.
- Storage Options: You can store uncooked gnocchi in the refrigerator for up to 3 days or freeze them for a few weeks for future use.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully add the gnocchi in batches to avoid overcrowding. Cook until they float to the surface, then continue boiling for an additional 30 seconds.
- Drain: Remove the cooked gnocchi with a slotted spoon and transfer to a serving dish.
- Serve: Toss the hot gnocchi with your favorite sauce. A simple toss with dairy-free butter and fresh herbs is recommended for a flavorful finish. Serve immediately and enjoy your homemade sweet potato gnocchi!
Notes
- Ensure the sweet potatoes are fully baked and soft for easy ricing and smooth gnocchi texture.
- The amount of flour required may vary depending on the moisture content of the sweet potatoes; add gradually until a non-sticky dough forms.
- Using a potato ricer produces the best gnocchi texture, but you can mash thoroughly if you don’t have one.
- Pressing grooves in the gnocchi is optional but helps sauces cling better.
- Store uncooked gnocchi in a single layer on a floured tray to prevent sticking before refrigerating or freezing.
- Cooking gnocchi in boiling water is quick; wait until they float before draining to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
