Ingredients
For the Gnocchi Dough
- 1 pound sweet potatoes
- 1 cup all-purpose flour (add more if needed, a little at a time)
- ½ teaspoon salt
For Serving (Optional)
- Marinara sauce
- Grated parmesan cheese
- Dollop of burrata cheese
- Drizzle of olive oil
- Chopped pistachios (or dried oregano as a substitute)
Instructions
- Cook Sweet Potatoes: Prick 1 pound of sweet potatoes with a fork and microwave them for 7 to 10 minutes until they are tender and easily pierced with a fork. Once cooked, cut them in half and scoop out the flesh into a bowl. Mash the flesh thoroughly with a fork until smooth.
- Add Flour and Salt: To the mashed sweet potatoes, add 1 cup of all-purpose flour and ½ teaspoon of salt. Begin mixing with a spoon until combined, then use your hands to bring the dough together. Transfer the dough to a lightly floured work surface and knead briefly for about one minute until the dough is compact, soft, and slightly moist but not sticky or wet. Add more flour little by little if necessary.
- Shape the Gnocchi: Divide the dough into 4 equal pieces. Roll each piece into a long rope about ½ inch (1 cm) thick. Cut the ropes into small pillow-shaped gnocchi pieces. If desired, roll each gnocchi over a gnocchi board or the back of a fork using your thumb to create ridges which help sauce adhere better.
- Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches and cook them for 1 to 2 minutes or until they float to the surface. Once the gnocchi rise, use a spider or slotted spoon to remove them from the water.
- Serve: Immediately add the cooked gnocchi to your preferred sauce. A simple marinara sauce topped with a grating of parmesan cheese, a dollop of burrata, a drizzle of olive oil, and chopped pistachios makes for a delicious serving suggestion. Alternatively, you can substitute pistachios with dried oregano for a different flavor profile.
Notes
- Microwaving the sweet potatoes speeds up the cooking process but you can also bake them if preferred.
- Add flour gradually while kneading to avoid making the dough too dry or too sticky.
- Do not overcook gnocchi; once they float to the surface, they are ready.
- For a gluten-free version, substitute the all-purpose flour with a suitable gluten-free flour blend.
- Gnocchi can be frozen before cooking; lay them out in a single layer on a baking sheet, freeze until hard, then transfer to a sealed bag.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
