Sweet potato gnocchi (easy gnocchi)

Name: Sweet potato gnocchi (easy gnocchi)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 1⅓ lb sweet potato (1 large sweet potato); 340 g flour (wheat or gluten-free); Salt; Pepper; Nutmeg; (Pesto sauce); Grated cheese

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Main Dish

Very Easy

40 min

459 Kcal

Sweet potato gnocchi is a light and flavorful variation on classic Italian gnocchi. Simply replacing regular potatoes with sweet potatoes gives this recipe a healthy, innovative twist. Versatile, the gnocchi can be made with wheat flour or gluten-free flour, making it ideal for people with dietary restrictions. Best of all, it contains no eggs, making it a lighter and more accessible option. Easy to prepare and perfect with different kinds of sauce, this gnocchi is sure to earn a place on your menu. Check out the complete step-by-step guide. gnocchi

Ingredients

1⅓ lb sweet potato (1 large sweet potato)
340 g flour (wheat or gluten-free)
Salt
Pepper
Nutmeg
(Pesto sauce)
Grated cheese

Materials

pot, bowl, fork, cutting board

Preparation

Preparation20 min

Cook time20 min

Peel and cook the sweet potatoes for about 10 minutes or until they soften. Then, drain the water and mash them until they become a puree.
Let cool. Season with salt, pepper, and nutmeg to taste. Add the flour and knead the dough (it should be firm but not hard; if needed, add a little more flour).
On a floured surface, roll the dough into ropes and cut them into rectangles (try to make them all the same size).
To finish, make ridges in the gnocchi using the tines of a fork.
In a large pot, bring salted water to a boil (no oil needed). Add the gnocchi. They will be ready when they float to the surface (about 1 minute and a half). Remove them with a slotted spoon.
Top with pesto sauce or another sauce of your choice. Sprinkle with grated cheese. Enjoy your meal!

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FAQ ❓

What is the best type of sweet potato for making gnocchi?

The best sweet potatoes for making gnocchi are purple- or yellow-fleshed varieties, as they are firmer and have a lower water content. This helps make a more consistent dough, so you need less flour and the gnocchi stays lighter. White-fleshed sweet potatoes tend to be moister, which can make the dough sticky. For best results, bake or steam the sweet potato instead of boiling it; this prevents it from absorbing too much water and affecting the dough’s consistency.

Can I freeze sweet potato gnocchi?

Yes, sweet potato gnocchi freezes very well uncooked. After shaping the gnocchi, arrange them on a floured baking sheet and place them in the freezer until firm. Then transfer them to freezer bags or lidded containers. There’s no need to thaw them before cooking—just add them directly to boiling water. When they rise to the surface, they’re ready. Freezing preserves their texture and flavor, making them convenient to prepare on busy days.

What flour should I use for sweet potato gnocchi?

Wheat flour is the most common choice for bringing the dough together, but if you’d like a lighter or gluten-free version, you can use rice flour, potato starch, or sweet tapioca starch. The key is to add the flour gradually, using only enough to bind the dough—the less flour you use, the softer and lighter the gnocchi will be. Avoid whole-grain flours, as they can make the dough heavy and affect the delicate texture of the sweet potato. Always use the sweet potato when it is cool to prevent the dough from becoming too soft.

What sauces go well with sweet potato gnocchi?

The slightly sweet flavor of sweet potato pairs very well with contrasting sauces, such as rustic tomato sauce, pesto, or even a white sauce with herbs. For a lighter option, butter with sage or olive oil with garlic work perfectly. For a sweet-and-sour touch, try a reduced orange sauce or a little mustard and honey. The important thing is to balance the sweetness of the sweet potato with something saltier or more acidic in the sauce.

How can I keep sweet potato gnocchi from falling apart?

To keep sweet potato gnocchi from falling apart while cooking, the dough needs to be firm and well-shaped. Use only enough flour to bind it. Cook the gnocchi in salted boiling water, but avoid letting it boil too vigorously, as the movement of the water can break them apart. As soon as they rise to the surface, remove them with a slotted spoon. Another tip is to chill the dough for 30 minutes before rolling it, which helps it hold together.

Nutrition

for 1 serving / for 100 g

Calories: 459Kcal

Carbo: 83.6g
Total fat: 4.7g
Saturated fat: 2.7g
Proteins: 16g
Fibers: 7.8g
Sugar: 10.9g
ProPoints: 12
SmartPoints: 14

Nutritional information for 1 serving (249g)

Cookware

burner

Attributes

Suitable for freezing

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Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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