Sweet Potato Gnocchi

I had potato gnocchi this past weekend and I was in awe! The texture and chewiness of it was incredible. I thought to myself, what if I tried this with sweet potato? And VIOLA… introducing sweet potato gnocchi! When I told my older sister Leanne I was going to attempt to make gnocchi and her response to me was, “You know they sell it at the supermarket for 2$ right?”. To that I said, “So? I want to know how to make it to truly appreciate it!!!”. And that’s how the gnocchi journey began. This recipe is delicious but is definitely labour intensive, so grab a team to help you out! Safe to say, after my family helped me prep & make this gnocchi, they will never take this dish for granted again.

Author: Cookingwithchow
Course: Dinner
Servings: 4
Prep Time: 40 mins
Cook Time:10 mins
Total Time: 50 mins

INGREDIENTS

1 cup of sweet potato cubed
2-3 cups of flour (GF alternatives: almond flour, GF flour)
1 egg
4 cups of water
1/2 tsp of salt
1 tbsp of olive oil
2 tbsp of butter
1/4 cup of basil leaves chopped
1 tbsp of Italian seasoning
S&P

DIRECTIONS

Peel the sweet potato and cube.
Boil 3 cups of water in a large pot. Add about 1/2 tsp of salt into the water. Once boiled, add in the sweet potato and simmer until potato is tender but still firm, about 15 minutes. Drain, cool, and mash potatoes with a potato masher.
Combine together 2 cups of flour, 1 egg into the same pot.
Lightly flour a clean surface and start to knead the mixture until the dough forms into a ball. If the dough continues to stick to the table, add more flour in until it stops sticking and has more of a smooth texture.
Cut the dough into smaller sections, roll out the section into long “snakes” that are about 1/2 inch tall. Cut the “snake” dough into 1/2 inch pieces, gently roll into small circles. Using the top of a fork, gently make lined indentations in the gnocchi. Set aside in a floured pan.
Heat up a skillet on medium heat with 1 tbsp of olive oil. Gently place your gnocchi into the pan and pan-fry for a couple minutes. Combine 1 cup of water or enough water to fill the pan to the top of the gnocchi. Cover and let the water simmer for about 10 minutes until all the water has evaporated.
Turn back the heat to medium, combine in 2 tbsp of butter, and pan-fry the gnocchi until it is lightly brown and more crispy. Add in freshly chopped basil leaves, Italian seasoning, and S&P to taste!
You can either eat it as is, pair with your choice of veggie or protein, or add your favorite pasta sauce to it!
Enjoy!