Sweet Potato Gnocchi
User Reviews
5
-
Prep Time
1 hr 20 mins
-
Cook Time
10 mins
-
Total Time
1 hr 30 mins
-
Servings
2 servings
-
Calories
234 kcal
-
Course
Dinner
-
Cuisine
Italian-American Fussion
Sweet Potato Gnocchi
Description
The process begins by steaming peeled sweet potato cubes until fork-tender, then chilling them completely in the refrigerator. The cold sweet potato is mashed and formed into a ring shape on a board to combine with an egg and create a cohesive dough. Flour is gradually kneaded into the mixture until smooth and workable. The recipe notes that when using regular all-purpose flour, starting with less and adding more until the dough is manageable is best. The resulting dough can then be portioned and shaped into traditional small gnocchi pieces.
The gnocchi can be cooked immediately or frozen before cooking for convenience. The recipe highlights the benefit of freezing after cutting but before boiling to maintain texture and ease of preparation.
Ingredients
- 1 sweet potato about 1/2 lb, medium-large
- 1 egg can sub 1 flax egg
- 1/2 cup cassava flour can sub 1 cup regular AP flour
Instructions
- Peel the sweet potato and cut into large cubes
- Place sweet potato in a sauce pan with a little water and steam until soft enough to easily pierce with a fork - about 10 minutes
- Remove sweet potato from pan and place on a plate
- Place in the fridge for 1 hour until the sweet potato is completely cold
- Smash the cold sweet potato with a potato masher or the back of a fork
- Take 3/4 cup of the mashed sweet potato and place on a cutting board and shape into a ring (see chart below to see how you should do this)
- Crack an egg into the center of the ring and whisk with a fork
- Mix the sweet potato and egg together
- Pour flour on top of the sweet potato and egg mixture
- Mix flour into the egg and sweet potato and knead until a smooth, even dough ball remains ***If using all-purpose flour add 1/2 cup of flour to the mixture first and knead. Then, add 1/4 cup of flour at a time and continue kneading the dough until an even dough forms - you should use close to 1 cup of flour total***
- Cut dough ball into quarters
- Take one quarter and place on a floured cutting board
- Roll into a long tube and cut 1" gnocchi pieces from the tube
- Roll each piece on a pasta board or the back of a fork
- Repeat this process until all 4 quarters of the dough are used
- Boil salted water and add gnocchi to the boiling water
- Once the gnocchi floats to the top it is cooked
- Remove the gnocchi from the pot with a slotted spoon
- Enjoy the gnocchi boiled or pan fry by heating butter or oil in a frying pan over medium heat and cook the gnocchi in batches until browned on all sides
Notes
- For freezing, it is recommended to do so after the gnocchi are cut but before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 234kcal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 95mg | 4% |
| Potassium | 417mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 16150IU | 323% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
