For me, there is something meditative about cooking. I love it. I love to use real, high quality ingredients to transform them into something delicious! You can probably tell that from this blog, and the fact that I have a degree in Food Engineering and Nutrition. This recipe is an example of exactly that. I took THREE ingredients and transformed them into something completely new and different. This Purple Gnocchi was inspired by a food fear I used to have – CARBS! I avoided carbs like the plague… gluten? Nope. Potatoes (especially sweet potatoes because of their higher sugar content)? Forget it. I couldn’t afford to eat that many carbs. Well, this recipe has both, and the old me would be shaking in her boots to know that. But this recipe is made from vitamin-rich purple sweet potatoes, organic eggs, and whole wheat flour. There’s nothing to be afraid here (unless you have Celiac Disease – in that case, opt for a gluten-free flour!).

 

Here’s what you’ll need…

1 lb purple sweet potatoes

1 egg

1 cup whole wheat flour

optional: butter or coconut oil for pan-frying, salt and pepper to taste

 

Directions:

Prepping the ingredients
  1. In a large pot, boil sweet potatoes with skin on for 25 minutes, or until tender. Leave skin on, so that the potatoes don’t become water-logged and soggy
  2. Remove from water, allow to cool just enough, so you can handle them, and pat dry
  3. Once potatoes have cooled enough that you can handle them, remove skin (you can often just peel this by hand) and rice or mash potatoes, removing any chunks
Forming the dough
  1. Form into a mound, add flour, and begin incorporating into a dough
  2. Once most of the flour is absorbed into the potatoes, form a center in your dough and add the egg
  3. Whisk the egg and knead into dough just until the egg, flour, and potatoes come together – you don’t want to overwork the dough, or your gnocchi will become tough and chewy
  4. Form an oblong loaf with your dough
Forming the gnocchi
  1. Before forming your gnocchi, heat a large pot of water to a boil
  2. As the water is heating, we are ready to form the gnocchi into that signature shape. Begin by cutting your dough into four equal portions
  3. Roll one portion into a long snake about the diameter of a quarter
  4. Cut the snake into small, bite-sized pieces. These will be the size of your gnocchi, so it’s up to you how small or large you make them, but remember that they will expand slightly when cooked
  5. Repeat the rolling and cutting for all four portions
  6. Mark each gnocchi by gently pressing into them with a fork
  7. Toss into your boiling water and allow to cook for 2-3 minutes, or until they float to the top
  8. Remove with a slotted spoon and place on a paper towel or cloth for drying
Recommended Serving (optional)
  1. Once all of your gnocchi is boiled, I recommend pan-frying in coconut oil or butter with some salt and pepper to brown and crisp the edges
  2. This gnocchi is so flavorful that I couldn’t stop eating them plain, right off the pan, but you can enjoy with some freshly grated parmesan, pesto, or fresh veggies
Purple Gnocchi
This sweet potato gnocchi only requires three ingredients! This is a delicious meal that you can prep for the week or enjoy at a dinner party with friends.
This sweet potato gnocchi only requires three ingredients! This is a delicious meal that you can prep for the week or enjoy at a dinner party with friends.
Print
Purple Gnocchi
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

This sweet potato gnocchi only requires three ingredients! This is a delicious meal that you can prep for the week or enjoy at a dinner party with friends. 

Course: Main Course
Cuisine: Italian
Servings: 12
Author: Maddie Augustin
Ingredients
  • 1 lb purple sweet potatoes
  • 1 egg
  • 1 cup whole wheat flour
  • optional: butter or coconut oil for pan-frying salt and pepper to taste
Instructions
Prepping the ingredients
  1. In a large pot, boil sweet potatoes with skin on for 25 minutes, or until tender. Leave skin on, so that the potatoes don't become water-logged and soggy
  2. Remove from water, allow to cool just enough, so you can handle them, and pat dry
  3. Once potatoes have cooled enough that you can handle them, remove skin (you can often just peel this by hand) and rice or mash potatoes, removing any chunks
Forming the dough
  1. Form into a mound, add flour, and begin incorporating into a dough
  2. Once most of the flour is absorbed into the potatoes, form a center in your dough and add the egg
  3. Whisk the egg and knead into dough just until the egg, flour, and potatoes come together - you don't want to overwork the dough, or your gnocchi will become tough and chewy
  4. Form an oblong loaf with your dough
Forming the gnocchi
  1. Before forming your gnocchi, heat a large pot of water to a boil
  2. As the water is heating, we are ready to form the gnocchi into that signature shape. Begin by cutting your dough into four equal portions
  3. Roll one portion into a long snake about the diameter of a quarter
  4. Cut the snake into small, bite-sized pieces. These will be the size of your gnocchi, so it's up to you how small or large you make them, but remember that they will expand slightly when cooked
  5. Repeat the rolling and cutting for all four portions
  6. Mark each gnocchi by gently pressing into them with a fork
  7. Toss into your boiling water and allow to cook for 2-3 minutes, or until they float to the top
  8. Remove with a slotted spoon and place on a paper towel or cloth for drying
Recommended Serving (optional)
  1. Once all of your gnocchi is boiled, I recommend pan-frying in coconut oil or butter with some salt and pepper to brown and crisp the edges
  2. This gnocchi is so flavorful that I couldn't stop eating them plain, right off the pan, but you can enjoy with some freshly grated parmesan, pesto, or fresh veggies