Gnocchi is traditionally a careful combination of potatoes and flour that come together to create melt-in-your-mouth balls of carbohydrates. But aside from the fact that traditional gnocchi is relatively low in nutrients, it's sweet potato season! And the inimitable blend of sweet potatoes and sage in these sweet potato gnocchi is the decadent fall meal you didn't know you were craving.
What ingredients do you need for sweet potato gnocchi?
This sweet potato gnocchi recipe, like traditional gnocchi, consists of just 3 main ingredients:
sweet potatoes: We make them in the microwave (although these gnocchi are also great with fried sweet potatoes!). Tip: For a fun fall twist, you can 1 replace the sweet potatoes with pumpkin!
No: You only need 1 egg to bind this cozy treat.
Flour: The goal with gnocchi is to use as little flour as possible and to work the dough as little as possible. And while you shouldn't stress about it, keep these two guidelines in mind when making this gnocchi.
Make your own gnocchi – the basic recipe
What shape should they have?? The size and shape of the gnocchi are entirely up to your taste! You can simply leave your gnocchi square (this recipe is convenient enough!) or you can make the classic ribbed gnocchi shape.
How to Roll Sweet Potato Gnocchi with a Fork:To shape your gnocchi into the classic ribbed shape, slide each gnocchi over the tines of an upturned fork and press down with your thumb - with confidence and the courage to make gnocchi!
How to cook gnocchi: These sweet potato gnocchi are cooked twice! The first time they are cooked briefly in boiling water. You can eat them afterwards, but it's better to go a step further and sauté them. Sautéing gives your gnocchi a caramelized flavor and a crispy surface. For extra flavor, we add garlic and herbs and cook just until the gnocchi starts to brown.
Do you fancy a gnocchi salad? Delicious recipescan be found here!
This recipe forSweet potato gnocchiis a fall-inspired take on gnocchi. Fluffy, tender and melt-in-your-mouth, with a buttery sage and rosemary sauce.
- Preparation: 45 minutes
- Cook: 45 minutes
- In total: 1 hour, 30 minutes
- portions: 4
Per 1 Portion:Calories: 422kcal (21 %)Carbohydrates: 67,8 g (23 %)protein: 11,5 g (23 %)Fett: 11,7 g (18 %)saturated fat: 6,7 g (42 %)cholesterol: 70 mg (23 %)Sodium: 780 mg (34 %)Potassium: 796 mg (23 %)fiber: 6,3 g (26 %)Zucker: 10 g (11 %)calcium: 90 mg (9 %)Eisen: 8 mg (44 %)
Ingredients forSweet potato gnocchi:
- 3 potatoes
- 1 No
- 1 teaspoon salt
- 180-240g flour, plus more as needed
Ingredients forSweet potato gnocchi sauce:
- 2 tablespoons butter 28 g
- 2 cloves garlic minced
- Handful of fresh sage and rosemary
- 30 g grated Parmesan
- 60 ml heavy cream
Instructions on how to prepare the dish
microwave: Prick the sweet potatoes with a fork and then wrap them in damp paper towels. Heat the sweet potatoes in the microwave on high for 7 to 10 minutes, until fork tender. Allow the potatoes to cool enough to handle. Then cut them in half, scoop out the flesh and discard the peel.
Puree: Measure out 3 cups of the puree and let it cool to room temperature. Puree the sweet potatoes using either a potato masher or a potato ricer. Pour the mixture into a large bowl and stir in the egg.
Dough: Stir the salt into the flour. Sprinkle the flour mixture over the sweet potatoes and fold them in (don't overmix - this will result in sticky gnocchi). Add more flour as needed until you have a sticky dough that can be formed into a loose ball (the goal is to use as little flour as possible).
The role: Place the dough on a well-floured surface. Portion the dough into fist-sized balls and roll each into a 3cm thick rope. Cut the strands into pieces about 1 cm thick. For the classic gnocchi shape (optional), slide each gnocchi over the tines of an upturned fork and press down on the fork with your thumb.
Final steps to complete the recipe
Cook: Bring a large pot of water to a boil. Gradually drop the gnocchi into the boiling water. When the gnocchi float to the surface, they are ready (2 to 3 minutes). Remove them with a slotted spoon and place them on a kitchen towel.
Fry: Melt the butter in a large pot over medium heat, then add the garlic, sage, rosemary and gnocchi. Cook the gnocchi until lightly browned, about 5 minutes (you may need to work in batches to cook all of the gnocchi).
Serve: Remove the pan from the heat and return all the gnocchi to the pan. Sprinkle with Parmesan and drizzle with cream. Bon appetit!
Tips & Tricks:At this point you can freeze your sweet potato gnocchi! Freeze them in a single layer on a baking sheet, then place them in an airtight container. Use them within a month. Cook the gnocchi like you would fresh gnocchi by placing them in a pot of boiling water.
What other delicious dishes can you prepare with sweet potatoes?Find out here!
