Sweet Potato Gnocchi

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Delve into the world of homemade pasta with this delightful recipe for Sweet Potato Gnocchi. This hearty dish marries the natural sweetness of sweet potatoes with the creamy richness of ricotta and zesty Parmesan cheese. It’s perfect as a cozy dinner or a special occasion meal, and it’s surprisingly easy to make! Once you start mastering this gnocchi, your friends and family will be begging you for seconds and asking for the recipe.

Why This Recipe Is a Must-Try

There’s something magical about gnocchi that transports you to a rustic Italian kitchen. This version, featuring sweet potatoes, adds a vibrant hue and a delightful flavor profile. They are fluffy, soft, and simply melt in your mouth. Whether you sauté them in brown butter and sage or serve them with a light marinara sauce, this dish showcases culinary comfort at its finest. Plus, making gnocchi from scratch means you can enjoy them fresh and customize them to your liking. You may find you never want to eat packaged gnocchi again!

Ingredients

• 3 medium sweet potatoes or yams
• 1 cup whole milk ricotta cheese
• 1 cup Parmesan cheese, finely grated (about 3 oz)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• 2 ½ cups all-purpose flour
• ½ cup unsalted butter, cut into large pats
• 9 fresh sage leaves, thinly sliced

How To Make Sweet Potato Gnocchi

Step 1: Prepare the Sweet Potatoes

Begin by preheating your oven to 400°F (200°C). Poke holes in each sweet potato with a fork and place them directly on the oven rack or a baking sheet. Bake for 45-60 minutes, or until they are fork-tender. Let them cool slightly before peeling off the skin.

Step 2: Make the Sweet Potato Mixture

In a large mixing bowl, mash the baked sweet potatoes with a fork or potato masher until smooth. Add in the ricotta cheese, grated Parmesan, brown sugar, salt, and ground nutmeg. Mix until well combined and creamy.

Step 3: Add the Flour

Gradually add the flour to the sweet potato mixture, one cup at a time, mixing until the dough just comes together. You may need to adjust the amount of flour slightly, depending on how wet your sweet potatoes were. The dough should be soft but not overly sticky.

Step 4: Shape the Gnocchi

On a lightly floured surface, roll the dough into long ropes about ¾ inch in diameter. Cut the ropes into 1-inch pieces to form individual gnocchi. To create the classic gnocchi shape, you can press each piece lightly with the tines of a fork, creating ridges.

Step 5: Cook the Gnocchi

Bring a large pot of salted water to boil. Add the gnocchi in batches; they are done once they float to the surface, usually taking about 2-3 minutes. Use a slotted spoon to remove them and place them on a clean kitchen towel or a baking sheet to drain.

Step 6: Sauté the Gnocchi

In a large skillet, melt the unsalted butter over medium heat. Add the sliced sage leaves and let them sizzle for about 1 minute. Then, add the cooked gnocchi to the skillet, tossing gently to coat them in the sage-infused butter. Sauté for about 3-5 minutes until they are golden brown.

Expert Tips

• For the best texture, make sure your sweet potatoes are as dry as possible after baking. Excess moisture will require more flour, leading to denser gnocchi.
• Do not overwork the dough to keep the gnocchi light and fluffy. Mix just until combined.
• Feel free to flavor the butter with garlic or lemon zest for an added twist when sautéing the gnocchi.
• Gnocchi can be frozen before cooking. Just lay them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook from frozen whenever you crave them!

Variations and Customizations

• Swap out the sweet potatoes for butternut squash for a different flavor profile.
• Add some finely chopped spinach or kale to the dough for a nutrient boost.
• Experiment with different cheeses such as goat cheese or feta for a tangier taste.
• Top your gnocchi with toasted nuts, such as walnuts or hazelnuts, for a delightful crunch.

How to Store Leftovers

If you have any leftover gnocchi, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with a little butter to retain their texture and flavor. If you’ve cooked and sautéed the gnocchi, you can reheat them on the stovetop. If you have uncooked gnocchi, freezing is the best option. Simply spread them out on a baking sheet, freeze until hardened, then transfer to a freezer bag for longer storage.

FAQ

Can I use canned sweet potatoes for this recipe?

While you can use canned sweet potatoes, it is best to use fresh ones. Canned varieties often contain added sugars and preservatives that can affect the flavor and texture of the gnocchi.

How do I know when the gnocchi is fully cooked?

Gnocchi is ready when they float to the top of the pot. This usually takes 2-3 minutes in boiling water.

Can I make the gnocchi ahead of time?

Absolutely! You can make the gnocchi ahead of time and either cook them right away or freeze them for later. Just make sure to freeze them on a baking sheet first before transferring to a plastic bag.

What sauce pairs best with sweet potato gnocchi?

Sweet potato gnocchi pairs wonderfully with a simple brown butter sage sauce, creamy Alfredo, or even a fresh tomato sauce. Feel free to top it off with extra Parmesan cheese for a savory finish!

Conclusion

Homemade Sweet Potato Gnocchi is a dish that brings together simplicity and extraordinary flavor. It’s a feast for the eyes with its beautiful color and delightful in taste. With just a handful of ingredients and a little preparation, you can create a meal that will impress even the most discerning palates. Now it’s time to roll up your sleeves and get cooking! Your kitchen will be filled with delicious smells, and your loved ones will surely appreciate the effort that goes into every warm, fluffy bite. Enjoy your culinary adventure!

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