Aren’t sweet potato gnocchi delicious? Delicious, simple, and soft—a tasty alternative to offer one of the most popular homemade dishes.
Do you know sweet potatoes? Or sweet potato, also known as American potato. Flavorful and colorful gnocchi: a unique dough made with sweet potatoes.
The key characteristic of gnocchi is their softness, which can only be ensured by avoiding adding too much flour to the dough and, of course, not overworking the dough.
It’s crucial not to add too much flour to avoid having hard or rubbery gnocchi, which is why it’s essential to choose the right squash!
You will need to adjust based on the consistency of your dough. Only experience will allow you to know when a dough is perfect.
Perhaps some of you have never seen it, and as you know, I always like to surprise you with this new sweet potato gnocchi recipe.
I also like sharing the virtues of this truly special tuber for our health, versatile in the kitchen with a delicate taste.
The red sweet potato does not contain toxic substances like solanine and can be eaten raw, allowing us to create many imaginative recipes.
The red sweet potato is rich in fiber, B vitamins, and minerals. Moreover, recent studies have discovered that its skin contains substances that can combat diabetes, what a health ally!
Its delicate flavor pairs perfectly with both savory and sweet dishes, is an excellent binder for patties, flans, and with its colorful flesh, we can create gnocchi, oven chips, and purées that everyone will love. It’s a true kitchen ally for the whole family.
You can also offer them to children, and I assure you they will go crazy for them.
Here is the recipe, and I wish you a sunny day.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 35 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Steam, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 298.66 (Kcal)
- Carbohydrates 68.28 (g) of which sugars 1.43 (g)
- Proteins 7.32 (g)
- Fat 0.58 (g) of which saturated 0.06 (g)of which unsaturated 0.11 (g)
- Fibers 6.07 (g)
- Sodium 651.59 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sweet Potato Gnocchi
- 12.35 oz sweet potato (red sweet potato cooked weight)
- 1 1/4 cup all-purpose flour (adjust amount during preparation)
- to taste salt
- pepper
Tools
- Pot
- Gnocchi Board
- Food Scales
- Pastry Board
- Food Mill
Preparing Sweet Potato Gnocchi
Peel the sweet potatoes and cut them into uniform chunks, wash them well.
Fill a pot with about 3 cups of water, place the steaming basket and turn on the heat.
Place them inside the steamer basket. Cover and place the basket over boiling water. Let them cook for at least 10-15 minutes.
To check the doneness of the sweet potatoes, you can use a simple fork; if it goes in easily, they are ready.
(If you don’t have a steamer, no worries; they can be cooked in a pot with their skin, and the doneness can be checked with a fork).
After the indicated time, remove them from the heat, let them cool slightly, then pass them through a food mill or mash them with a fork.
Once well-cooled, add salt, pepper, and flour.
(Tip: if you like, a dash of nutmeg goes wonderfully).
If the dough is still moist, add more flour, but be cautious: the more flour you add, the harder the gnocchi will become.
From the dough, form cords about 3/8 inch thick and cut them into pieces about 3/8 inch long.
Roll each piece on the special gnocchi board or use the tines of a fork.
(Like regular potato gnocchi, cook them in salted water; they are ready when they rise to the surface).
The egg-free sweet potato gnocchi are ready to be cooked and dressed as you prefer!
Enjoy your meal.
Advice
They can be frozen raw and when you need to cook them, you can plunge them directly into boiling water.
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