Description
Healthy Sweet Potato Gnocchi is a soft, pillowy pasta alternative made with roasted sweet potatoes and flour. Naturally sweet, easy to make, and versatile for pairing with various sauces, this wholesome twist on a classic dish is perfect for cozy, nutritious meals.
Ingredients
- 2 medium sweet potatoes (roasted and mashed, about 1 1/2 cups)
- 1 to 1 1/4 cups flour (whole wheat, all-purpose, or gluten-free)
- 1/2 tsp salt
- 1 tbsp olive oil (optional, for pan-searing)
- Optional: 1/4 tsp garlic powder, pinch of black pepper, pinch of nutmeg
Instructions
- Preheat oven to 400°F (200°C). Roast whole sweet potatoes for about 45 minutes until tender. Let cool, then scoop out and mash the flesh.
- In a bowl, combine mashed sweet potato and salt. Gradually add flour, mixing until a soft, slightly sticky dough forms.
- Transfer dough to a floured surface. Knead gently, adding flour as needed, until dough is soft and workable.
- Divide dough into sections. Roll each into a rope and cut into bite-sized pieces. Use a fork to gently press for classic gnocchi ridges.
- Bring a pot of salted water to a boil. Cook gnocchi in batches until they float to the surface (about 2–3 minutes). Remove with a slotted spoon.
- Optional: Pan-sear cooked gnocchi in olive oil for 3–4 minutes until lightly golden and crispy on the outside.
Notes
- Use canned sweet potato only if thick; adjust flour accordingly.
- To freeze, place uncooked gnocchi in a single layer on a baking sheet, then transfer to a freezer bag once frozen.
- Pair with sauces like browned butter and sage, vegan pesto, garlic olive oil, or light cream sauce.
- Add ricotta or chopped herbs to the dough for extra richness and flavor.
- Reheat cooked gnocchi in a skillet with oil for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 330mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
