Cooking with the seasons: A delicious sweet potato gnocchi

You may have probably realized that we are number one fans of sweet potato! Some weeks ago, we shared a recipe of a delicious moist sweet potato cake. Today, we want to share with you one of our favorite recipes with this nutritional root vegetable: sweet potato gnocchi. Some people believe that making gnocchi is complicated but actually, it’s very easy!

Cooking with the seasons is highly beneficial for the planet and also for your health. So, find some motivation and get your hands dirty with some flour to prepare this delicious recipe ;)

What You Need

  • 2 medium sweet potatoes
  • 2 cups of whole wheat organic flour (you may need more based on the dough's texture, more details below)
  • 2 teaspoons of salt
  • 1 organic egg

Step by Step

  1. Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily. Note: you will see some recipes on Internet that could also recommend to boil the potatoes, but we prefer to bake them since this will make them drier than boiling; this in turn means you'll need less flour, leading to a lighter result.
  2. Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer. Flour a work surface and pour your potato mixture onto the surface.
  3. Combine the salt and 2 cups of the flour. Sift the flour over the riced potatoes. Note: Sifting the flour over the riced potatoes gives the most even coverage, making it easier to work the flour in evenly.
  4. Make a well in the center like a volcano and add the egg. Gradually work all together into the egg.
  5. Flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough.

6. Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1.20 cm thick. Cut the gnocchi into 2.5 cm pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.

7. Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.
8. The gnocchi can be stored in the fridge for 3 days, the freezer for a few weeks, or cooked right away.

How To Cook The Gnocchi

Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.

The Final Touch

  1. Now, choose your favorite sauce as the gnocchi are extremely versatile! I love to eat mine just with olive oil, pepper and some parmesan cheese. You can also try some dairy free butter and fresh herbs.
  2. Other options: tomato sauce and basilic or a pesto sauce. Options are endless!

Ready to try this easy to make traditional Italian recipe? ;)