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sweet potato gnocchi recipe

Sweet Potato Gnocchi


  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian

Description

This dairy-free sweet potato gnocchi recipe is made without ricotta with only 4 ingredients: egg, salt, flour, and sweet potatoes. If you are a gnocchi fan, you will really like this easy and healthy recipe!


Ingredients

Scale
  • 1 lb sweet potatoes (about 2 cups cooked mashed sweet potatoes)
  • 1 1/4 cups all-purpose flour
  • 1 egg
  • 1 tsp salt
  • extra flour for working surfaces

Instructions

  1. Peel, chop and boil the sweet potatoes.
  2. Drain the sweet potatoes and allow to cool down.
  3. Mash the sweet potatoes really well with a potato masher or fork. Make sure the mashed potato is smooth without chunks.
  4. Lay the mashed sweet potatoes on a floured surface. Top with the flour. Make a little crevice and add the cracked egg. Add the salt.
  5. Mix the egg with the flour using a fork.
  6. Mix the sweet potatoes, flour, egg, and salt using your hands.
  7. Make a log, and cut the dough into 5 equal sections.
  8. Roll out the section individually to form a long 1" (2.5 cm) rope. Cut every 1" (2.5 cm) to make gnocchi pieces.
  9. Flour a fork, and lightly press on top of the gnocchi pieces to form an indentation.
  10. Flour the gnocchi pieces lightly.
  11. In a large pot, boil water with some salt.
  12. Add about 20 to 25 gnocchi pieces into the boiling water. Remove the gnocchi with a strainer once it has floated to the surface (about 2 to 3 minutes).
  13. Continue cooking the gnocchi until all gnocchi pieces have been cooked.
  14. Serve with your favorite sauce of choice.

Notes

  1. This gnocchi dough recipe can be batch prepared and frozen. Don't cook the gnocchi that's going to be frozen. Flour the gnocchi pieces individually prior to placing it into a freezer-friendly storage bag. Store in the freezer for up to 2 months.
  2.  This sweet potato gnocchi recipe can be reheated the following day.
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 30 gnocchi pieces
  • Calories: 225 calories
  • Sugar: 5 g
  • Sodium: 80 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 47 mg

Keywords: sweet potato gnocchi recipe, sweet potato gnocchi without ricotta

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