Is anyone else obsessed with sweet potatoes lately? I have been planning on sharing this recipe for a long time, but I just never got around to it. Soft, sweet and savory, sweet potato gnocchi- to die for!
If you know me, you know I LOVE gnocchi. I like pasta just fine, but gnocchi… I dream about them (no really!). I have been working on the perfect sweet potato gnocchi recipe for quite some time. I tried many recipes discovered on Pinterest and Yummly, but none of them lived up to my expectations. I wanted a fast and easy recipe, but mostly I wanted my gnocchi to taste like sweet potatoes instead of doughy and rubbery dumplings. I know, I have high expectations…
A little research, some experimenting and voilà! I think I may have figured it out. The solution lies in using good ‘ole rice flour instead of regular flour. You get the right consistency, but still keep the delicious flavor of sweet potato. Also, since we are using rice flour, this recipe automatically becomes a gluten-free recipe. Since sweet potatoes are by nature more moist that regular potatoes, this recipe does not call for any eggs, which means this recipe is also vegan. Double score! You are very welcome.
So grab your favorite taters and follow me to the kitchen.
Before we get started, I will preface by saying I used a gnocchi paddle board to roll my gnocchi and create the lovely ridges you often see on gnocchi. You can get your gnocchi paddle here, or you can simply use a fork to roll on your dumplings. If you ever wondered what those ridges are for, they help your dumpling – aka gnocco (singular of gnocchi)- to trap sauce on its surface, so you always have the perfectly smothered gnocco. Genius!
This recipe yields enough gnocchi for two portions, perfect for a lovely newlywed couple. If you need more, I hope you remember your elementary math. Also, I dressed my gnocchi with a simple buttery sage sauce, but you can use whatever sauce you might like, keeping in mind that these gnocchi are sweeter than your traditional gnocchi. They are so rich and flavorful you could almost eat them without sauce.
Let’s get down to business (cue I’ll Make A Man Out Of You from Mulan)!
- 1 Sweet potato
- 1 cup rice flour
- 1/2 tsp nutmeg
- 1 tsp salt
- Peel and dice the sweet potato. Place it in a deep pot and cover with water. Boil the potato until fully cooked.
- Drain potato and mash it with a potato masher, or by processing in a food processor.
- Once mashed, place potato in a large bowl, add salt, nutmeg and stir with a fork. Let mixture cool down completely.
- Once the mixture is cool enough for you to handle, start adding the flour as you knead the dough. Keep kneading until dough is smooth and no longer wet. Depending on the size of your potato, you might need to add some extra rice flour.
- Sprinkle some rice flour on your work station and finish kneading your dough for about 2 minutes. Wrap dough with some plastic wrap and store in the freezer for 5 minutes.
- Gather your dough and start rolling in into long strips 1 inch thick. Cut 1 inch long dumplings.
- Grab your gnocchi paddle, or fork, and sprinkle some flour on it. This will prevent your gnocchi from sticking on the tool's surface. Roll your gnocchi one at the time on your tool applying gentle pressure to create the traditional ridges.
- Sautée gnocchi in pan with some butter for a couple of minutes, or until crispy.
- Dress or toss your gnocchi a sauce of your choice.