5.0 from 18 votes
Sweet Potato Gnocchi
Simple homemade sweet potato gnocchi made with 3 ingredients
Prep Time
1 hr 20 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
Servings: 2 servings
Calories: 234 kcal
Course:
Dinner
Cuisine:
Italian-American Fussion
Ingredients
- 1 medium-large sweet potato about 1/2 lb
- 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
Cup of Yum
Notes
- If you want to freeze this dough for later I recommend freezing after you cut into gnocchi, but before you cook.
Nutrition Information
Serving
2g
Calories
234kcal
(12%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
95mg
(4%)
Potassium
417mg
(12%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
16150IU
(323%)
Vitamin C
4mg
(4%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 234
% 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.