Sweet Potato Gnocchi Recipe – Delicious & Easy Comfort Food

Move over, traditional potato gnocchi! This Sweet Potato Gnocchi recipe offers a delightful twist on a classic, bringing a touch of sweetness and vibrant color to your plate. Surprisingly easy to make and incredibly comforting, it’s the perfect dish for a cozy evening in or to impress your dinner guests.

Ingredients

• 1 lb (about 2 medium) sweet potatoes
• 1 cup all-purpose flour, plus more for dusting
• 1 large egg yolk
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 4 tablespoons unsalted butter (for serving, optional)
• 8-10 fresh sage leaves (for serving, optional)
• Grated Parmesan cheese for serving (optional)

Instructions

1. **Roast the Sweet Potatoes:** Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Roast directly on the oven rack for 45-60 minutes, or until very tender when squeezed. Alternatively, boil until tender.
2. **Prepare the Mash:** Once cooked, let the sweet potatoes cool slightly until easy to handle. Slice them in half lengthwise and scoop out the flesh into a large bowl. Mash thoroughly until completely smooth, ensuring no lumps. You should have about 1.5 cups of mashed sweet potato.
3. **Form the Dough Base:** Add the egg yolk, salt, and nutmeg (if using) to the mashed sweet potato. Mix well to combine.
4. **Incorporate Flour:** Gradually add the flour, about 1/4 cup at a time, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms. Be careful not to overmix. You might not need all the flour, or you might need a tiny bit more – the dough should be pliable but not overly sticky.
5. **Knead Lightly:** Turn the dough out onto a lightly floured surface. Knead gently for 1-2 minutes until just combined and smooth. Do not over-knead, as this can make the gnocchi tough.
6. **Shape the Gnocchi:** Divide the dough into 4-5 equal portions. Roll each portion into a long rope, about 3/4 inch thick. Using a knife or a bench scraper, cut each rope into 3/4-inch pieces. You can leave them as is, or gently roll each piece over the tines of a fork to create ridges, which help hold the sauce. Place the shaped gnocchi on a lightly floured baking sheet, ensuring they don’t touch.
7. **Cook the Gnocchi:** Bring a large pot of salted water to a rolling boil. Carefully add a batch of gnocchi (don’t overcrowd the pot). The gnocchi will sink to the bottom then float to the surface when cooked, typically within 2-3 minutes.
8. **Drain and Serve:** Once the gnocchi float, let them cook for another 30 seconds to a minute, then remove them with a slotted spoon and transfer to a serving dish. Repeat with the remaining gnocchi.
9. **Prepare Sage Butter Sauce (Optional):** While the gnocchi cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook until the butter is golden brown and fragrant and the sage is crispy, about 3-5 minutes.
10. **Toss and Serve:** Add the cooked gnocchi directly to the sage butter sauce (or your preferred sauce) and toss gently to coat. Serve immediately, perhaps with a sprinkle of Parmesan cheese.