Ingredients
Gnocchi Dough
- 1 pound (450 g) sweet potatoes (to yield about 10.5 oz / 300 g sweet potato flesh after microwaving)
- 1 cup all-purpose flour (add more if needed, a little at a time)
- ½ teaspoon salt
Instructions
- Microwave Sweet Potatoes: Prick the sweet potatoes all over with a fork and microwave for 7 to 10 minutes until they become tender when pierced with a fork.
- Prepare Sweet Potato Flesh: Cut the microwaved sweet potatoes in half and scoop out the flesh into a bowl. Mash the flesh thoroughly with a fork until smooth.
- Combine Ingredients: Add 1 cup of all-purpose flour and ½ teaspoon salt to the mashed sweet potatoes. Mix initially with a spoon, then use your hands to combine everything into a dough.
- Knead the Dough: Transfer the dough to a lightly floured work surface. Knead gently for about a minute until the dough is compact, soft, and slightly moist but not wet or sticky.
- Shape the Gnocchi: Divide the dough into 4 equal pieces. Roll each piece into long ropes. Cut the ropes into small pillow-shaped pieces approximately ½ inch (1 cm) in size. For extra texture, optionally roll each gnocchi over a gnocchi board or the back of a fork to make ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook for 1 to 2 minutes, or until they float to the surface. This indicates they are cooked through.
- Serve: Remove the gnocchi with a slotted spoon or spider and transfer to your favorite sauce. Recommended accompaniments include simple marinara sauce topped with parmesan, burrata cheese, a drizzle of olive oil, and chopped pistachios or dried oregano as a substitute.
Notes
- Ensure the dough is not too sticky; add flour gradually if needed to achieve the right consistency.
- Microwaving sweet potatoes saves time compared to baking and yields the right texture.
- You can freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag for future cooking.
- Ridges on gnocchi help sauce adhere better but are optional.
- Serve immediately for the best texture, as gnocchi can become mushy if left too long.
- Prep Time: 25 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
