For those who are unfamiliar, gnocchi is basically a potato dumpling. They are very filling but won’t bog you down like typical pasta. Sweet potatoes promote anti-inflammation and are full of antioxidants, as well as high in potassium, fiber, and vitamins A, B3, B6, & C. What we like best about this take on gnocchi is the almost-neutral flavor of the sweet potatoes. This allows the choice of the sweet route or going for savory to complete the dish! Below, we suggest the couple ways we enjoyed it. Let us know what you think!
3 medium sweet potatoes
1 tbsp olive oil
¼ tsp salt
¼ tsp paprika
¼ tsp onion
¼ tsp garlic
¼ tsp ground black pepper
1½-2 cups all-purpose flour
(Makes 6-8 servings)
Preheat oven to 425°. Once heated, place sweet potatoes on rack and bake for 45 minutes. Set aside to cool until you can handle them (about 30 minutes).
Cut each in half and scoop insides into a large mixing bowl, discard of skins. Mash with a fork, add olive oil and all seasonings, mix and mash more until combined. Begin to add flour (about 1/8 cup at a time) and work it into the mixture*. Once more than half the flour has been incorporated, transfer the mixture to a floured baking sheet. Continue adding portions of flour until it resembles dough and isn’t quite as sticky. Cover with plastic wrap and let set in the fridge for at least 20 minutes**.
Bring water to a boil in a large pot.
While waiting for the water to boil, remove dough from fridge, generously flour your hands, and cut into 6 sections using a pizza cutter or knife. Take one section, sprinkle flour atop, and roll it out (your hands work fine) into long ropes about ½-inch diameter. Cut ½-inch long pieces. Now roll each piece down the back of a fork using your thumb to push down (this is to create gnocchi design & is completely optional). Drop gnocchi into boiling water and cook for 4 minutes. Remove from water with a holed-spoon and repeat steps for the remaining sections.
We enjoyed our gnocchi with our Rosemary Alfredo sauce, sautéed kale, zukes, & white onion, and leftover red wine mushrooms from our Almond Crusted Eggplant with Mushroom-Red Wine Reduction. It was AMAZING. It also pairs well with red sauce. Try out different sauce combinations and let us know what you think!
*I suggest using the fork for this rather than your hands–the mixture is very sticky. Even with flouring your hands, it will still stick everywhere.
**I let mine set for 7 hours while I went to work. So it’s fine for quite a while.