Ingredients
Main Ingredients
- 2 Sweet Potatoes (680-700g)
- 180g Plain White Flour (approximately 1 ½ cups) – gluten-free option available
- Pinch of Salt (optional)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 180°C (360°F). Prick the sweet potatoes all over with a fork to allow steam to escape during cooking. Place them in a baking dish and roast in the oven for 60 minutes, turning them halfway through at 30 minutes to ensure even cooking. Alternatively, microwave each potato for 8 minutes if short on time.
- Peel and Mash: Remove the roasted sweet potatoes from the oven and allow to cool slightly, about 10 minutes. Carefully peel off the skin and transfer the soft flesh to a bowl. Mash thoroughly with a fork until smooth, ensuring no lumps remain.
- Make the Dough: Gradually add the 180g of plain white flour to the mashed sweet potato, along with a pinch of salt if using. Gently knead the mixture with your hands until it forms a soft, cohesive dough. It should be pliable but not sticky; add a little more flour if necessary.
- Shape the Gnocchi: Transfer the dough onto a floured work surface and shape it into a ball. Divide the dough into four equal parts. Flatten each part into a flatbread shape approximately ½ inch thick. Cut into small pieces and roll each piece between your hands to form the characteristic gnocchi shapes.
- Boil the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches, making sure they have enough space and are not crowded. Cook until they float to the surface, approximately 2-3 minutes, which indicates they are done.
- Drain and Dry: Using a slotted spoon, remove the cooked gnocchi and place them into a bowl lined with kitchen paper to absorb excess moisture.
- Optional Pan-Fry: For a crispy finish, fry the boiled gnocchi in a pan with butter or olive oil until golden brown on the outside. Alternatively, serve them directly by mixing into your preferred pasta sauce.
Notes
- Step-by-Step Photos: Visit the blog post for helpful photos guiding you through each phase of the recipe.
- Substitutions & Variations: See the blog for alternative ingredient options and recipe variations.
- Storage: Store cooked gnocchi in a sealed container refrigerated for up to 3 days. Reheat in a pan before serving with sauce.
- Freezing: Boiled gnocchi freeze well. Let them cool and dry completely before placing in an airtight container in the freezer. Thaw fully before pan frying to reheat.
- Tip 1: If pressed for time, microwaving the sweet potatoes for 8 minutes is a great alternative to roasting.
- Tip 2: Mash the sweet potato flesh thoroughly to eliminate lumps and ensure smooth dough.
- Tip 3: Use a floured work surface to prevent the dough from sticking while shaping.
- Prep Time: 15 minutes
- Cook Time: 60 minutes (roasting) + 5 minutes (boiling and optional frying)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
