Homemade sweet potato gnocchi

Homemade sweet potato gnocchi

Based on 11 ratings

"Unlike traditional gnocchi with potatoes, these have a sweet and somehow also fresh note because of the sweet potatoes. Serve them with this herby sauce inspired by French pistou or with the pesto of your choice."

Difficulty

Medium 👍

Preparation

45 min

Baking

60 min

Resting

0 min

Ingredients

2Servings
350 g
sweet potatoes
10 g
arugula
10 g
pine nuts
1 sprigs
mint
10 g
basil
½ clove
garlic
½
lemon
3 tbsp
olive oil
150 g
flour
½ tsp
salt
25 g
starch
salt
pepper
flour (for dusting)
olive oil (for frying)
Parmesan cheese (for serving)
lemon (for serving)
MetricImperial

Utensils

oven, cutting board, fillet knife, baking sheet, parchment paper, bowl, bowl (small), fine grater, frying pan, cooking spoon, potato masher, bench scraper, pot, slotted spoon

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How-To Videos

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How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

how-to-toast-nuts

How to toast nuts

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal777
Fat32 g
Protein13 g
Carb111 g
  • Step 1/5

    Preheat the oven to 200°C/400°F. Cut the sweet potatoes in half lengthwise and place, cut side down, on a baking sheet lined with parchment paper. Bake for approx. 45 min., until completely cooked through and soft. Let cool briefly, then scoop the potato flesh out of the skin and into a bowl. Let cool well, so the dough is easier to make later.
    • 350 g sweet potatoes
    • oven
    • cutting board
    • fillet knife
    • baking sheet
    • parchment paper
    • bowl

    Preheat the oven to 200°C/400°F. Cut the sweet potatoes in half lengthwise and place, cut side down, on a baking sheet lined with parchment paper. Bake for approx. 45 min., until completely cooked through and soft. Let cool briefly, then scoop the potato flesh out of the skin and into a bowl. Let cool well, so the dough is easier to make later.

  • Step 2/5

    While the potatoes are roasting, prepare the herb sauce. Pluck mint leaves from the stems and finely chop chop. Finely chop basil. Put mint and basil into a small bowl. Peel and thinly slice garlic and add to the bowl with the herbs. Grate lemon zest into the bowl, and add the olive oil. Stir and season with salt and pepper. Set aside. Heat a frying pan over medium-high heat and toast pine nuts until golden brown.
    • 1 sprigs mint
    • 10 g basil
    • ½ clove garlic
    • ½ lemon
    • 3 tbsp olive oil
    • 10 g pine nuts
    • salt
    • pepper
    • bowl (small)
    • fine grater
    • frying pan
    • cooking spoon

    While the potatoes are roasting, prepare the herb sauce. Pluck mint leaves from the stems and finely chop chop. Finely chop basil. Put mint and basil into a small bowl. Peel and thinly slice garlic and add to the bowl with the herbs. Grate lemon zest into the bowl, and add the olive oil. Stir and season with salt and pepper. Set aside. Heat a frying pan over medium-high heat and toast pine nuts until golden brown.

  • Step 3/5

    Mash sweet potato flesh with a fork or potato masher until homogenous and smooth. Add flour, salt, and starch. Using your hands, gently work the mixture into a dough. Only add more flour if the dough still sticks to your hands after all of the flour is incorporated. Add extra flour slowly, by the tablespoon, until the dough comes together.
    • 150 g flour
    • ½ tsp salt
    • 25 g starch
    • potato masher

    Mash sweet potato flesh with a fork or potato masher until homogenous and smooth. Add flour, salt, and starch. Using your hands, gently work the mixture into a dough. Only add more flour if the dough still sticks to your hands after all of the flour is incorporated. Add extra flour slowly, by the tablespoon, until the dough comes together.

  • Step 4/5

    Cut the dough into four even pieces with a bench scraper. Dust work surface and hands with flour and roll each piece of dough into a rope, approx. 1/2 – 1 in. thick. Cut the strand into bite-sized pieces. Do not forget to flour your tools and the work surface regularly.
    • flour (for dusting)
    • bench scraper

    Cut the dough into four even pieces with a bench scraper. Dust work surface and hands with flour and roll each piece of dough into a rope, approx. 1/2 – 1 in. thick. Cut the strand into bite-sized pieces. Do not forget to flour your tools and the work surface regularly.

  • Step 5/5

    Bring a large pot of salted water to boil. Add some of the gnocchi, being careful not to crowd them in the pot. Let them simmer until they float to the top. Remove gnocchi with a slotted spoon and repeat with remaining gnocchi. Once boiled, fry them briefly in a pan with a little olive oil, if desired. To serve, add gnocchi onto plates, drizzle with the herb sauce, top with arugula, and finish with Parmesan cheese, plus more lemon zest and pepper, if desired. Enjoy!
    • 10 g arugula
    • salt
    • pepper
    • olive oil (for frying)
    • Parmesan cheese (for serving)
    • lemon (for serving)
    • pot
    • slotted spoon

    Bring a large pot of salted water to boil. Add some of the gnocchi, being careful not to crowd them in the pot. Let them simmer until they float to the top. Remove gnocchi with a slotted spoon and repeat with remaining gnocchi. Once boiled, fry them briefly in a pan with a little olive oil, if desired. To serve, add gnocchi onto plates, drizzle with the herb sauce, top with arugula, and finish with Parmesan cheese, plus more lemon zest and pepper, if desired. Enjoy!

  • Enjoy your meal!

    Homemade sweet potato gnocchi

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