Sweet Potato Gnocchi

An Easy Sweet Potato Gnocchi Recipe everyone will love! Learn how to make sweet potato gnocchi with only a few ingredients!

Prep Time30

Cook Time1

Total Time1 30

Servings: people

Calories: 254kcal

Ingredients

1 pound raw sweet potatoes about 3 small sweet potatoes
1 egg yolk
1 1/4 cup all purpose flour
1/2 teaspoon finely ground sea salt

Instructions

Preheat oven to 400 degrees and prepare a parchment or foil lined baking sheet
Prep your sweet potatoes. Weigh three small potatoes to get around a pound of uncooked potatoes (a little under or over a pound is fine, you can compensate with flour if needed)
Pierce the potatoes about 3-4 times with a fork. Place your potatoes on the baking sheet and bake at 400 degrees for one hour or until you can easily pierce the flesh of the potato with a fork.
Remove the potatoes from the oven and slice down the middle with a knife. Use a spoon to scoop out the flesh. Place the sweet potato filling in a bowl for 30 minutes to cool. Tip: If you have dogs, let them enjoy the cooked sweet potato skins for a healthy snack!
Once the potatoes have cooled, add flour and salt in a pile on your counter. Add egg yolk to the flour pile
Use a plastic bowl scraper or a spatula to mash your sweet potatoes, breaking them apart in a cutting motion.
If you have a potato ricer, we encourage using one to make the potatoes as fluffy as possible.
Add your mashed sweet potatoes to the mound of flour/salt/egg. Begin to incorporate by mashing with a fork or plastic bowl scraper. It will be a bit messy but don’t worry, trust the process.
Once a shaggy dough forms, continue to gently knead with your hands or dough scraper. A soft and slightly sticky dough will begin to form- if it’s too sticky add 2 tablespoons of flour at a time to your dough and hands on the surface. A round dough ball will form and then you are ready to cut and make your individual gnocchi.
Cut the dough into individual pieces strips about a 1/2 inch thick and gently roll out into ropes, continue adding a bit more flour as needed to the surface to prevent sticking.
The dough will be a little sticky and soft which will make for light and fluffy pillow like gnocchi.
Cut them into small 1/2 inch pillow shaped gnocchi and dust with flour to prevent sticking
If you have a ridged pasta board (link here) gently press to create ridges in your pasta. This is recommended because the ridges help to soak up all of that great sauce of your preference!
Freeze the gnocchi on a heavily floured baking sheet. Once they have frozen, shake the excess flour off in a strainer.
You can boil water and prepare these as is or freeze and save them for a later date, I like to freeze them so they hold their form a bit more when cooking.
These will cook in 3-4 minutes, stir gently and once they float to the top, they're done!

Nutrition