Sweet Potato Gnocchi

5 from 1 vote

This homemade sweet potato gnocchi recipe makes tender pasta with seasonal flavor. An easy and money saving way to enjoy fresh gnocchi pasta!

Course Pasta

Cuisine Italian

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 595kcal

Author Robin Gagnon

Wash sweet potatoes in cool water and pat dry with a towel. Cut the root vegetable into finger-thick circles. Bake the potatoes in the oven at 400 degrees F for about 20-25 minutes until soft. or steam them. Alternatively: microwave the whole sweet potato until tender.
Peel the skin off the potato slices.
Put the sweet potatoes in a mixing bowl and mash with a fork.
Add salt, pepper, egg, grated cheese to the mashed sweet potato. Stir well. Pour in the flour. Knead until a tender, slightly sticky, soft dough forms.
Roll out a piece of sweet potato gnocchi dough onto a floured surface into a sausage a finger thick.
Cut into 1-inch pieces and shape with a fork, vegetable slicer or gnocchi board. These indentations are important; they hold the sauce in them when serving
Cook the gnocchi in a salted pot of boiling water for 2 minutes (they will float when done). Drain in a colander and transfer to a plate.
For the sauce, heat the butter or olive oil in a large skillet with the spices. Pluck out the bay leaves and add the sweet potato gnocchi. Gently stir with a slotted spoon until the gnocchi are well coated. Sprinkle with grated cheese and thyme leaves to serve.

Feel free to use a different sauce on your sweet potato gnocchi. They are quite versatile.