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Sweet Potato Gnocchi

Posted by on January 16, 2013

Sweet Potato Gnocchi - Meatballs&Milkshakes

This may be the last pasta post for a little while, as I’m going to try to be a little healthier for as long as I can stand it. Sweet potatoes are a favorite around the apartment, and they make light and fluffy gnocchi with more depth of flavor than regular gnocchi. Combine them with some crisp sage and pecorino, and they become truly delicious little clouds.

Sweet Potato Gnocchi

1 1/2 pound sweet potato (1 large sweet potato), pricked with a fork

8 ounce container of fresh ricotta, preferably local

3 ounces grated parmesan

2 teaspoons salt

1 tablespoon brown sugar

1/2 teaspoon nutmeg

2 cups flour

Roast the sweet potato in a 400 degree oven for 30-40 minutes or microwave on high for 4 minutes a side until soft. Let cool. Meanwhile, let the ricotta drain in a sieve or coffee filter for two hours to remove some of the extra liquid.

Scrape the flesh from the potato skin and mash, it should be about 2 cups. Add the ricotta and combine. Add the salt, brown sugar, nutmeg, and half the flour. Combine well. Add the rest of the flour in parts until the dough becomes a ball. You may not need it all.

Dump it onto a board and form a ball. Wrap in plastic wrap and refrigerate for an hour up to a couple days.

Cut pieces off the ball and roll into ropes about a half inch thick with plenty of extra flour. Slice into inch long pieces. They can be kept in a single layer and frozen, store in some flour.

Sweet Potato Gnocchi - Meatballs&Milkshakes

Sweet Potato Gnocchi with Sage and Pecorino

2 cups gnocchi, made as above (1 cup per person)

4 tablespoons extra virgin olive oil

3 garlic cloves

6-8 sage leaves

1/2 cup grated parmesan

Cook the gnocchi in heavily salted water for 2-3 minutes, until they aggressively float. Meanwhile, Saute the garlic in the olive oil on medium heat until it starts to brown. Remove the garlic and add the sage. Be careful, because they will pop a little at first due to the water content. Add the gnocchi along with a little pasta water and swirl to combine. Allow to cook for a minute together, and then off the heat, add the parmesan. Serve with a drizzle of extra virgin olive oil over the top.

Sweet Potato Gnocchi - Meatballs&Milkshakes

11 Responses to Sweet Potato Gnocchi

  1. apuginthekitchen

    Fantastic recipe and the photo’s are amazing as well. Gnocchi is one of my favorites and never tried with sweet potatoes before, I love that you used both potato and ricotta. Just wonderful!

  2. leduesorelle

    This looks like a great alternative to squash gnocchi!

  3. windykitchen

    Two of my favorite things! This looks delicious.

  4. teaandscones

    Love making, and eating, gnocchi but have never made it with sweet potatoes. Have to try this one. Thanks.

  5. sara

    Oh nom. I’m making this for dinner tomorrow night. Gnocchi usually = potato ricer, but being able to mash the sweet potato makes this much easier, as all my kitchen equipment is in storage. Thank you!

  6. StefanGourmet

    This seems plenty healthy to me! :-)
    Have you ever tried to make sweet potato gnocchi without ricotta, i.e. like regular potato gnocchi? That’s on my list of things to try…

  7. thyme (sarah)

    I must reveal…I am certainly not on a cleanse and that sweet potato gnocchi is calling out to me. I’ve been wanting to make it for awhile and it look so good.

  8. Lokness

    I had gnocchi in restaurants for a couple times. I found them to be too heavy. The sweet potato must bring some sweetness. Hopefully, make the dish lighter. Saving the recipe for later. Thank you for sharing.

  9. laurasmess

    Aw yum, your gnocchi looks amazing! I’ve only attempted to make gnocchi once and it was… okay. Not perfect, but still tasty. I should really give it another go… I love the fluffy, pillowy, cloud-like texture. Especially when bathed in brown butter with herbs and walnuts.. yum. Thanks for sharing :)

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