sweet potato gnocchi

<p>Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.</p>

Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce

sweet potato

whole milk ricotta cheese

Parmesan cheese

salt

flour (more

broccoli

butter

heavy cream

garlic,

sage leaves

sea salt

For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)

Sweet Potato Gnocchi Step 1

Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it &#8211; you don’t want it to get tough).

Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it - you don’t want it to get tough).

Sweet Potato Gnocchi Step 2

Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9&#215;5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9x5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

Sweet Potato Gnocchi Step 3

Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.

Sweet Potato Gnocchi Step 4

For the Broccoli Rabe (optional)

Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli rabe to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.

Putting it all together

Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese &#8211; toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

Putting it all together: Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese - toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.

Sweet Potato Gnocchi Step 5

I made this vegan using vegan parmesan and a nut ricotta recipe that will change your life. All very simple if you have a food processor. 

I found these very light and unlike any gnocchi I'd ever had. It is now my life goal to eat these everyday.

I made your regular version of this last night and again for lunch today — so simple, so easy, so delicious! I'll have to add broccoli rabe to it next time!!

i made this gnocchi a few weeks back after seeing your video on facebook &amp; you are not lying when you say they are light &amp; fluffy.  they're like little clouds.  omg.  husband has requested on repeat ever since.  =)

Made these tonight and couldn't have enjoyed more. Light, fluffy, tasty, made without the broccoli rabe. Truly, the best part of my night.  I'd recommend these to anyone for any occasion. Delish. Beats most of what I have bought to cook myself or eaten out.

This recipe is so glorious - we don't have broccoli rabe in Australia/at my local supermarket so substituted normal broccoli and spinach leaves. Have no idea if this is a similar taste but it was wonderful!

This looks amazing!  Gnocchi is so so good and sweet potato gnocchi is a no brainer combo!!!  I  am loving this idea!!   

P.S. we made your smoked salmon chowder last night (It's one of our faves!) and it was so so good!

https://content.jwplatform.com/videos/iw4KIixd.mp4

Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.

Sweet Potato Gnocchi with Garlic Sage Butter Sauce

Delicious sweet potato gnocchi with tender shrimp, sausage and fresh baby spinach.

Sweet Potato Gnocchi with Shrimp and Creamy Tomato Sauce

Gnocchi:

Two medium sweet potatoes sweet potato

black pepper

flour (plus extra for dusting)

Tomato sauce and other ingredients:

olive oil

tomatoes

half and half

dark brown sugar

tbsp good balsamic vinegar

½ tsp salt

tsp black pepper

garlic powder

½ tsp crushed red pepper flakes

½ medium yellow onion (chopped)

garlic (minced)

shrimp

Beyond

baby spinach

For the gnocchi: Prick sweet potato(s) a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake sweet potatoes in the oven, which will take about an hour.)

Cut cooled sweet potato in half and scoop the flesh into a large mixing bowl. Mix in the ricotta, parmesan, salt and pepper until well combined and almost completely smooth. Add the flour to sweet potato mixture 1/2 cup at a time, kneading very gently in bowl after each addition (be careful to not over knead – you don’t want it to get tough).

As the dough becomes easier to handle, transfer it to a floured surface and form it into a disc (dough will be slightly sticky). Divide dough into six equal size balls. Stretch and roll each ball on a floured surface until it forms a long, skinny rope. Cut the rope into 1-inch squares and transfer to a baking sheet – you’ve made your gnocchi!

Bring a large pot of water to a boil, add the gnocchi in three batches, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. You will have a good amount of gnocchi and can freeze half once cooled for later use.

For the tomato sauce: Heat 3-4 tbsp of olive oil in a medium sauce pan. Add crushed tomatoes, ¼ cup half and half, brown sugar, balsamic vinegar, 1 tsp salt and pepper, and garlic powder. Bring to boil then cover and reduce to a simmer for about 12-15 minutes, stirring occasionally.

Bringing everything together: Heat remainder of olive oil in a large skillet over medium high heat until hot but not smoking. Add gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Set gnocchi aside. Add the shrimp, sausage and onion to the same pan and cook until onion is translucent and shrimp are opaque. Add gnocchi back to pan along with minced garlic. Pour desired amount of tomato sauce over gnocchi mixture and add spinach. Simmer until spinach is wilted and everything has come together, about 2-3 minutes. Remove from heat. Add the rest of the half and half to the pan along with the Parmesan cheese – toss gently a few times to combine (the sauce should coat the gnocchi other ingredients) and serve immediately with additional salt and pepper to taste.

A step-by-step guide to making this 4-ingredient, vegan sweet potato gnocchi recipe.

Sweet Potato Gnocchi (Vegan)

Sweet potato

Oat flour

Brown rice flour

Potato starch

Salt

Pepper (to taste)

Peel and cut the sweet potato and cook them in boiling water until soft. The smaller you cut it, the shorter the boiling time is. I found that for 1-inch cubes, it takes approx. 10-15 minutes. 

Now, cool them down completely!

Cooking sweet potatoes

Smash the sweet potato with a fork and use your hand to combine it with oat flour, brown rice flour, potato starch, salt, and pepper. Don&#39;t overwork it! See tips in Notes

Making the gnocchi dough

Take a small piece and form long tubes. Then cut the tubes into inch-long pieces. You can add stripes to your gnocchi by pushing them against a fork, as we did in one of the photos and video. However, if you prefer the authentic traditional gnocchi look, you should get gnocchi strippers*.

Rolling and shaping

Cook your vegan sweet potato gnocchi in boiling water. It takes about 1 minute for the gnocchi pieces to rise to the surface. Wait another 2 minutes, and you can take them out with a strainer.

Boiling

As the last step, I like to fry them for a bit in oil. This way, the gnocchi will not stick together but get a nice golden brown and crispy crust.

Serve it with your favorite pasta sauce like vegan alfredo sauce or vegan marinara, sauce or vegetable pasta sauce. For more sauce inspiration check out the best 20 gnocchi sauces!

Turn them into crispy pillows

https://content.jwplatform.com/videos/xOYaavR3.mp4

Making vegan and gluten-free gnocchi is super easy especially if you make them with sweet potatoes. No special ingredients or expensive gluten-free flour mix is needed, only pantry staples. Are you curious to try our 4-ingredient homemade sweet potato gnocchi recipe?

Easy Gluten-free Sweet Potato Gnocchi

Light and airy sweet potato gnocchi are cooked and tossed with a maple brown butter sauce and topped with cinnamon and grated Parmigiano Reggiano.

Sweet Potato Gnocchi with Maple Brown Butter

sweet potatoes (about 3 medium sweet potatoes)

all-purpose flour

Parmigiano Reggiano (divided,

semolina flour (for dusting, optional)

unsalted butter

maple syrup

sage (chopped)

cinnamon

salt and pepper (to taste)

Bake sweet potatoes at 400f for 45 minutes or until fork-tender.

Remove potatoes from the oven and once able to handle remove skin and rice onto a baking sheet.  Let the potatoes cool for 30 minutes then place into a clean kitchen towel and squeeze out the water.

Spread out the potatoes and sprinkle with the kosher salt and flour and drizzle the egg.  Mix together, then move to a floured work surface and knead for 30 seconds or just enough to form a mass the isn&#39;t too sticky.  If needed, use a bit more flour.

Move the dough to the side, clean the work surface, and dust it with flour.  Turn the dough into a loaf and cut off a section (about ⅕ of it).  Roll the section with the palms of your hands into a long rope about ½-3/4&quot; in size.

Once rolled out, cut 1-inch long gnocchi pieces with a sharp knife.  Place the gnocchi onto a parchment paper lined baking sheet that has been sprinkled with flour.  Repeat for the rest of the dough.  The sweet potato gnocchi can be cooked right away or should be frozen for 2 hours, then placed in freezer bags for long-term storage in the freezer.

For sweet potato gnocchi

Bring a large pot of salted water (2 tablespoons kosher salt) to a boil.

To make the sauce melt the butter over medium heat until it just foams.  Once it foams add in the sage then turn heat to low.

Drop the sweet potato gnocchi into the boiling water and cook until they float.  Don&#39;t boil too many together.  Once they float, scoop out with a slotted spoon and place into the brown butter.  Repeat for subsequent batches.

Add the maple syrup and a pinch of cinnamon to the gnocchi and mix together.  Taste test and adjust salt and pepper if required.

Plate the sweet potato gnocchi and grate the Parmigiano Reggiano onto each plate.  Enjoy!

For finishing in the sauce

Pat loves all things gnocchi and is excited to share a simple 4-ingredient recipe that is quick and easy to make for lunch or dinner. All ingredients can be found at Trader Joe&#39;s and Pat hope you add this to your gnocchi rotation!

Sweet Potato Gnocchi with Shaved Brussels &amp; Chicken Sausage

Trader Joe's frozen sweet potato gnocchi

(12 oz) package smoked apple chardonnay chicken sausage, sliced into coins

Brussels sprouts

Add 1 tbsp olive oil to a large skillet over medium heat

Add your sausage in a single layer and let cook on each side until browned. Should take about 4 minutes per side

Remove and set aside

Add shaved Brussels sprouts and let them cook for just 2-3 minutes to soften. Remove and set aside

Add other tbsp of olive oil to the skillet with the frozen sweet potato gnocchi

Let it cook on each side for about 5-6 minutes or until it’s softened and warm

Add the shaved Brussels sprouts and sausage back in and toss everything together. Let cook for another 2 minutes or until everything is heated

Serve and enjoy!

A gluten-free, paleo sweet potato gnocchi recipe that's topped with a delicious sage walnut pesto. It's a delicious, hearty and savory meal for the cold weather months.

Sweet Potato Gnocchi with Sage Walnut Pesto

sweet potatoes (approx 1.5 lbs)

almond flour (plus more as needed)

arrowroot powder (plus more as needed)

olive oil (divided)

sage leaves (roughly chopped)

parsley (roughly chopped)

walnuts

garlic

pepper

Pierce the sweet potato with a fork several times. Microwave the sweet potato for 8-10 minutes, or until the inside is soft. Alternatively, you could roast the sweet potato for 50-60 minutes.

While the sweet potato is cooking, heat 1/2 cup of the olive oil in a pan on medium heat. Add the whole sage leaves and cook for 30-40 seconds or until crispy. Use tongs to remove them to a paper towel and set aside. Let the oil cool slightly before using in the pesto.

Add the walnuts to a dry pan and lightly toast for 5 minutes, stirring frequently. Remove to a plate to cool.

Add the chopped sage leaves, parsley, garlic, salt, pepper and slightly cooled walnuts and oil to a food processor. Pulse until the ingredients form a thick pesto. Add an additional 1/4 cup or more olive oil until you have a loose pesto.

To make the gnocchi, combine the almond flour, arrowroot flour and salt in a medium bowl and mix together. Remove the flesh of the sweet potato and process through a potato ricer. Alternatively, you could mash the sweet potato, but make sure it's mashed well to prevent lumps. Once riced or mashed, let cool for 10 minutes.

In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the sweet potato and create a well in the middle. Add the egg and lightly beat it, bring in the flour and potato until a thick paste forms. Then, use your hands to continue combining. If the sweet potato is too sticky, add more flour as needed until you can form a log with the dough.

Slice the dough into equal sections. Roll each of those sections into a 1-inch rope. Cut each rope into 1-inch pieces and set aside.

Once all the dough has been cut, use a gnocchi paddle or fork to create indentations in the gnocchi.

Bring a large pot of salted water to a boil. Add the gnocchi in batches to the pot and cook for 2-3 minutes, letting the gnocchi float to the surface. Use a skimmer or slotted spoon to transfer the gnocchi to a large bowl.

Add the sage walnut pesto to the cooked gnocchi and stir gently.

To serve, divide the gnocchi between bowls and add a few crispy sage leaves for garnish.

So confession- I didn’t make my own gnocchi. I’m gluten free and found some great GF Cauliflower and sweet potatoes gnocchi. I did make a version of the pesto and it was fabulous! I used fresh herbs from my garden. We were out of walnuts so being a good Georgia girl I’ve also got pecans on hand. We used those instead and it was marvelous!! My family was fighting over the last bits of pesto. 

My favourite recipe from Downshiftology so far. So flavourful, so tasty, so fun to make. Great food makes you wake up thinking about it, and this recipe does just that. The gnocchi also don't leave you with that post-meal in-stomach heaviness feeling typical to most pasta dishes because this recipe doesn't include either gluten or dairy. Love, love, love it!!

Just a note for first-time makers that you do need to keep adding lots of flour at every stage of making the log, making the individual sections, making the 1-inch rope, and making the individual pieces. The 3 cups almond flour+arrowroot powder mixture is enough for this though. 

Can't wait to make this again soon!

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Top 6 sweet potato gnocchi recipes from across the web

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