Healthy Sweet Potato Gnocchi
This Healthy Sweet Potato Gnocchi is a cozy comfort food made from mashed sweet potatoes and flour, tossed in a light garlic butter sauce or your favorite pasta sauce, delivering natural sweetness and warmth.
Ingredients
Gnocchi Ingredients
- 1 large sweet potato (about 1 cup mashed)
- 1 whole egg, lightly beaten
- ¾ to 1 cup all-purpose or whole wheat flour, plus extra for dusting
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional) for warmth
- Olive oil or butter for pan-searing
Optional Garlic Butter Sauce
- 2 tablespoons butter or olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh sage or parsley, chopped
- Salt and pepper to taste
Instructions
Preparation
- Peel and cut the sweet potato into chunks. Boil in a pot of water for 15 to 20 minutes until fork-tender. Drain, mash until smooth, and let cool slightly.
- In a large bowl, combine mashed sweet potato, beaten egg, salt, and pepper. Gradually add flour until a soft, slightly sticky dough forms that can be handled easily.
- On a floured surface, divide the dough into sections and roll each into a long rope about ½ inch thick. Cut into 1-inch pieces. You can gently press each piece with a fork to create grooves for sauce to cling to.
Cooking
- Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches, cooking until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon.
- In a skillet, heat olive oil or butter over medium heat. Add the cooked gnocchi and sauté for 2 to 3 minutes on each side until lightly golden.
- In the same pan, melt butter, add minced garlic, and cook for 30 seconds. Stir in chopped sage or parsley, season with salt and pepper, then toss gnocchi until coated.
- Plate the gnocchi, sprinkle with grated parmesan, and garnish with fresh herbs if desired.
Notes
Go light on flour: Add just enough for the dough to hold together. Too much flour can make the gnocchi dense. Freeze uncooked gnocchi on a tray, then transfer to a freezer bag. Boil straight from frozen when ready to cook. Mix a bit of grated parmesan or ricotta into the dough for a richer taste. Pair with creamy alfredo, tomato basil, or brown butter sage sauce for a restaurant-quality meal.