Gnocchi are a traditional and ancient dish appreciated and usually prepared on Sundays. The version I present in this recipe is baked sweet potato gnocchi.
A first course made with a white sauce that makes this dish tasty and succulent.
Baked sweet potato gnocchi is a rich dish with a blend of flavors: the sweetness and delicate taste of the potatoes, the creaminess of the cheesy sauce, the savoriness and aroma of the speck, and the crunch of the breadcrumb crust and walnuts.
At my home, it was very well-received, and they competed for seconds; there’s no greater satisfaction for me. I love pampering my family with my dishes; this is also a demonstration of love for my dear ones.
A versatile dish that will guarantee you success with your guests, and if you want to surprise them every time you prepare gnocchi, just take a look at my recipes listed below.
- Portions: 8 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter, and Spring
Ingredients
- 28 oz of sweet potatoes
- 3 1/4 cups of all-purpose flour
- 1 3/4 cups of semolina flour
- 3 cups of milk
- 1 1/3 cups of grated Parmesan
- 2 tbsp of butter
- 7 oz of speck cut into strips
- 9 oz of fresh provola cheese
- 1/4 cup of walnut kernels
- to taste of salt
- to taste of breadcrumbs
Tools
- Gnocchi Board
- Potato Masher
Steps
In a pot with water, place the potatoes and let them cook.
Once cooked, let them cool and peel the potatoes to mash them with a potato masher.
Incorporate the mixed flours and start kneading.
Obtain a soft and smooth dough ball and let it rest for 15 minutes.
Divide the dough into portions and work to form long strips.
Cut into small pieces of about 3/4 inch and roll them on the gnocchi board.
Before cooking the gnocchi, prepare the sauce.
Pour the milk into the pot and add the butter and some salt. Bring to a boil.
While it boils, prepare a batter with some flour and water that will be used to thicken the cheese sauce.
Pour into the boiling milk.
Add the grated Parmesan and stir constantly until it thickens.
Prevent it from becoming too thick, as the gnocchi will go in the oven and risk becoming too dry.
Put the speck in a non-stick pan without oil and let it roast.
Cut the fresh provola into cubes.
Now that everything we need is ready, we can put the water on the stove for cooking the gnocchi.
When the salted water comes to a boil, pour in the gnocchi and let them cook for 5 minutes from when they float to the surface.
Drain the gnocchi and pour over the cheese sauce, speck, and provola cubes, mixing everything.
Arrange them in an oven dish, sprinkle breadcrumbs on top, and scatter the broken walnut kernels. Bake at 430°F for about 25 minutes, the time needed to melt the provola and brown the surface.
Baked sweet potato gnocchi is a creamy and enveloping dish, with that golden crust and the crunchiness of the walnuts, it will drive your taste buds crazy!
