Why You’ll Love this Sweet Potato Gnocchi Recipe
When you try this sweet potato gnocchi recipe, you’ll discover a delightful twist on a classic dish that’s both comforting and satisfying.
I love how the natural sweetness of the potatoes shines through, creating a unique flavor that sets it apart from traditional gnocchi. The vibrant color also adds a beautiful touch to any plate.
Plus, making gnocchi from scratch feels incredibly rewarding; there’s something special about shaping the dough and seeing the final result.
It’s a perfect dish for cozy nights or impressing guests. The combination of soft gnocchi and savory mushroom sauce elevates the experience even more.
Trust me, once you taste this version, you’ll be hooked and want to make it again and again!
Ingredients of Sweet Potato Gnocchi
If you’re ready to plunge into the world of homemade pasta, sweet potato gnocchi is a fantastic place to start. It’s such a fun process, and the end result is way more delicious than anything you’ll find in a store.
The ingredients are pretty straightforward, but they each bring something special to the table (or should I say, plate?). From the sweetness of the sweet potatoes to the earthy flavor of the mushrooms, every bite is a little moment of joy. So, let’s gather our ingredients and get excited about what’s to come.
Here’s what you’ll need to whip up this delightful dish:
- 1 1/2 cups mashed sweet potato (about 1 medium sweet potato)
- 1 1/2 cups flour (plus a little extra for dusting)
- A pinch of salt and pepper
- 1/4 cup olive oil
- 1 – 2 cups fresh mushrooms, sliced (or you can use canned if you’re in a pinch)
- 1 onion, sliced
- 1 – 3 garlic cloves, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 – 3 tablespoons fresh parsley, chopped
- 1/8 cup white wine (don’t worry, it’s for the sauce)
- 1 cup diced tomatoes (fresh or canned)
Now, a quick note on ingredients: it’s super important to use fresh, high-quality sweet potatoes because they’re the star of the show (sorry, flour). The sweeter the potato, the better your gnocchi will taste.
And while I adore fresh mushrooms, if you’ve got a can or two hanging out in your pantry, they’ll work just fine. Just make sure to drain them well. As for the garlic, feel free to adjust the amount based on how much you love that garlicky goodness.
And don’t skimp on the fresh parsley; it’s the little touch that brings everything together beautifully. So, gather these goodies and get ready to make some magic in the kitchen.
How to Make Sweet Potato Gnocchi
Making sweet potato gnocchi is like initiating a delightful culinary adventure, and I promise you, it’s worth every minute spent in the kitchen. Let’s start with the star of the show: the sweet potato. You’ll need 1 ½ cups of mashed sweet potato, which is roughly one medium potato. To prepare it, poke the skin with a fork a few times—this is the secret to avoiding a potato explosion in your microwave. Then, wrap it in a damp paper towel and zap it on high for about 6 minutes, flipping halfway through. Once it’s tender enough to be pierced with a fork, let it cool a bit before scooping out that sweet, orange goodness into a measuring cup. This step is essential; the sweeter the potato, the better your gnocchi will taste.
Now, let’s talk about the dough. In a large bowl, combine your mashed sweet potato with 1 ½ cups of flour and a pinch of salt and pepper. This is where the magic happens. Mix it up until it becomes a slightly sticky dough. If you find it’s too sticky, feel free to add a bit more flour, but be careful—too much flour can lead to gnocchi that resembles little rocks instead of fluffy pillows.
Once your dough is ready, roll it into long, snake-like shapes, and chop them into bite-sized chunks. Using well-floured fingers, roll each chunk into little shells—this is the fun (and slightly messy) part. Place them on a cookie sheet lined with wax paper and dusted with flour, then let them dry a bit while you prepare the sauce.
Speaking of sauce, let’s whip that up while the gnocchi dry. Heat ¼ cup of olive oil in a large frying pan over medium heat, and toss in one sliced onion. Sauté it until it’s nice and soft, which should take about 5 minutes. Then, add in 1 to 2 cups of sliced mushrooms and cook for a few more minutes until they’re tender and fragrant.
Now, toss in 1 to 3 minced garlic cloves—because who doesn’t love garlic?—and give it a good stir for about 30 seconds. Ready for some flavor? Splash in 1/8 cup of white wine or a little water if you prefer. Finally, add in 1 cup of diced tomatoes, salt, pepper, and ½ teaspoon of dried thyme. Keep it all warm on low heat while you bring a large pot of salted water to a boil.
When your gnocchi float to the top after a minute in the boiling water, they’re done. Gently transfer them into the sauce and let them mingle for a bit before serving. Don’t forget to sprinkle some fresh parsley on top for that extra pop of flavor. Enjoy your homemade sweet potato gnocchi; it’s a real treat.
Sweet Potato Gnocchi Substitutions & Variations
While sweet potato gnocchi is delicious on its own, exploring substitutions and variations can elevate this dish even further.
For a different flavor, try using butternut squash or pumpkin instead of sweet potato. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend works well.
You can also spice things up by adding herbs like sage or rosemary to the dough. For a cheesy twist, mix in ricotta or Parmesan cheese. If you want a lighter texture, consider incorporating some ricotta into your dough.
Don’t hesitate to experiment with different sauces: brown butter, sage, or a simple garlic olive oil can bring new dimensions to your gnocchi experience! Enjoy getting creative!
What to Serve with Sweet Potato Gnocchi
When I’m enjoying sweet potato gnocchi, I love to pair it with vibrant sides that complement its rich flavors. A simple arugula salad with lemon vinaigrette adds a zesty freshness that balances the sweetness of the gnocchi.
I also enjoy sautéed green beans or asparagus, lightly seasoned, to add a nice crunch. For a heartier option, roasted Brussels sprouts or a medley of seasonal veggies can enhance the meal’s overall appeal.
If I’m in the mood for something creamy, a dollop of ricotta or burrata on the side is delightful. And let’s not forget a glass of crisp white wine; it perfectly rounds out the experience.
These pairings make my gnocchi meal feel complete and satisfying.
Additional Tips & Notes
To guarantee your sweet potato gnocchi turns out perfectly, I recommend measuring the flour carefully, as too much can make the dough dense.
It’s also essential to use fresh sweet potatoes, as they’ve a sweeter flavor and better texture than canned.
When rolling the gnocchi, don’t worry if they’re not all the same size; they’ll still cook evenly.
If you find the dough too sticky, feel free to dust your hands and the surface with a bit more flour.
Finally, remember to serve the gnocchi immediately after cooking for the best taste and texture. A sprinkle of fresh parsley and grated Parmesan on top adds a lovely finish.
Enjoy your delicious creation!