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
1lbpurple sweet potatoes
1egg
1cupwhole wheat flour
optional: butter or coconut oil for pan-fryingsalt and pepper to taste
Instructions
Prepping the ingredients
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
Remove from water, allow to cool just enough, so you can handle them, and pat dry
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
Form into a mound, add flour, and begin incorporating into a dough
Once most of the flour is absorbed into the potatoes, form a center in your dough and add the egg
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
Form an oblong loaf with your dough
Forming the gnocchi
Before forming your gnocchi, heat a large pot of water to a boil
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
Roll one portion into a long snake about the diameter of a quarter
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
Repeat the rolling and cutting for all four portions
Mark each gnocchi by gently pressing into them with a fork
Toss into your boiling water and allow to cook for 2-3 minutes, or until they float to the top
Remove with a slotted spoon and place on a paper towel or cloth for drying
Recommended Serving (optional)
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
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