Homemade Sweet Potato Gnocchi

“Homemade sweet potato gnocchi is relatively simple, but definitely different than your typical potato-based gnocchi. Sweet potatoes naturally have more moisture, so the dough kneading and shaping is a bit more delicate, but you are always left with a light, pillowy, picture-perfect batch of little potato pockets. After you’ve made them, you can either freeze them and use them for later, boil and use them right away or even crisp them in the oven to add to meals throughout the week. I know I might not be the most traditional way to use gnocchi – but when it comes to potatoes, c’mon, there are no rules!!” (Quoted from Justine Dorion’s recipe on JustineSnacks.com.)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the sweet potato until fork tender. You can do this either in the microwave, by boiling it or by roasting it in the oven. I prefer pricking my potatoes with a fork and then microwaving them for 6-8 minutes or until they are soft.

Step 2

Peel and mash the potato until it is completely mashed, you don't want any chunks remaining.

Step 3

Whisk an egg into the mashed potato. You can do this either in a bowl or on the counter. Mix until it is fully combined.

Step 4

Whisk together the 200 grams of flour and salt. Gradually add it to the potato mixture in about four parts. First stirring, and then kneading with your hands.

Step 5

Move the dough to the counter and knead it for about 1-2 minutes, or until it is smooth. It will be sticky, so add flour as needed, but remember the softer the dough, the fluffier the gnocchi will be.

Step 6

Form the dough into one large ball and wrap it in cling wrap. Let it rest for 20 minutes.

Step 7

When the 20 minutes are up, divide it into 4 even pieces. On a floured surface, roll each piece into a long, smooth tube.

Step 8

Use a bench scraper to cut the gnocchi into 1" pieces. If you prefer larger pieces, keep them as-is, but sometimes I like to cut the 1" pieces in half again to create more bites of pasta. Note that they will grow in size when you cook them.

Step 9

After the gnocchi are cut, sprinkle with one more dash of flour and then you can either transfer them to a plastic bag to be frozen for future use, or immediately cook them.

Step 10

If cooking them, bring a pot of water to boil, salt it generously. Cook the gnocchi in four batches, adding it to the water and then removing it with a slotted spoon when the gnocchi begin to float.

Step 11

Then just prepare as you would your favorite pasta!

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