Ingredients
- 2 medium sweet potatoes
- 1 1/4 cups all-purpose flour (plus more for dusting)
- 1 egg
- 1/2 tsp salt
- 1/4 tsp ground nutmeg (optional)
- 2 tbsp butter or olive oil (for sautéing)
- Fresh sage or herbs, for garnish (optional)
Instructions
- Bake or microwave sweet potatoes until soft. Let cool slightly and scoop out the flesh.
- Mash sweet potatoes until smooth. Mix in egg, salt, and nutmeg if using.
- Gradually add flour, kneading lightly to form a soft, slightly sticky dough. Avoid overworking.
- Divide dough and roll into long ropes on a floured surface. Cut into bite-sized pieces.
- Optional: Press each piece with a fork for ridges.
- Bring a pot of salted water to a boil. Cook gnocchi in batches until they float, then cook 1 more minute. Remove with slotted spoon.
- Optional: Sauté cooked gnocchi in butter or olive oil until golden. Add sage or garlic for extra flavor.
Notes
- Use gluten-free flour to make it gluten-free.
- Add Parmesan or ricotta to the dough for extra richness.
- Serve with maple butter, pecans, or creamy sauces for seasonal variations.
- Freeze uncooked gnocchi on a tray before bagging for longer storage.
- Sauté to reheat; avoid microwaving to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Pan-Frying
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
