Sweet Potato Gnocchi

This recipe features Southern grown North Carolina sweet potatoes and kale – two of my very favorite foods!!

Cinnamony, doughy gnocchi melt in your mouth while kale provides a chewy (and nutritious) backbone to the plate!

This recipe is a bit long, but it is still very easy and TOTALLY WORTH THE TROUBLE!!!

I promise ;)

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INGREDIENTS

  • 2 12oz sweet taters
  • 3/4 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1 egg
  • 1.5-2 cups whole wheat flour
  • 1/2 tbsp canola oil
  • 1/2 tbsp butter
  • 1/2 tsp chopped rosemary

Start by baking two large sweet potatoes in the oven. (If you have them as leftovers – all the better!)

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Bake sweet taters at 375-400* for about an hour, until a knife easily pushes through.  It’s better to overbake than under.

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Cut fully-baked taters lengthwise and open up to cool for 10-15 minutes.

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Scrape skins and discard (yum!) and place tater meat in a bowl (it will still be a little warm).

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Add salt, cinnamon, and 1 egg and stir together until well-incorporated.

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Begin adding flour here.  You can start with probably about 1 and 1/4 cups, and fold it in until well mixed.  Continue adding flour until dough ball has lost maybe 80% of its stickiness. 

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When you stick a finger in it, it will baaaaarely give back a little push (rather than making a perfect mold of your finger).  Taste the dough to make sure it has enough salt/cinnamon (yum).

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Turn the dough ball out onto a floured surface. Knead it up into a tighter ball. 

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Don’t worry about incorporating more flour – use what you need so that it doesn’t stick to the table or your hands. 

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Cut it into four smaller pieces and set each to the side.

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Begin rolling each quarter into a long tube.  You’ll probably need to use little sprinkles of flour here and there to keep it from sticking.  Ideally, you’ll roll it until it’s about as thick as your finger, but if you’re having too much trouble with breaking, just stop where you are.  If it does break, just pinch it all back together.  Don’t forget to use whatever flour you need.

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Cut the tube into little nubs and set to the side.  It’s not a problem if the nubs have flour on them.  Again, avoiding sticking is your first motive.

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Bring about 3-4qts of water to a boil (you could start doing this while rolling and cutting the gnocchi).  Add the gnocchi to the boiling water and boil for about 5 minutes, until they float and dance around in the boil.  Don’t overcrowd the pot (you can fit an entire dough tube in one gallon).

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Remove the gnocchi from the water with a strainer and drop into an ice water bath to stop the cooking.  Let sit for 2 minutes and then remove to a separate container.

[At this point, you could freeze these cooked dumplings for later use.  Just spread them on a baking sheet and put in your freezer.  Once frozen, consolidate into a plastic bag.]

When ready to consume (thaw if previously frozen), heat a pan over med-high heat.  Add your canola, butter, rosemary, and gnocchi and sautee for a few minutes, until they get some golden crust going on.

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They taste like little dough balls of french toast! The cinnamon is perrrrfect inside. And whole wheat superfoods too!!

Complement the gnocchi with maple scented kale. Just tear kale leaves off the stems, steam in about 1/4 cup of water with a lid on until bright green. Drizzle on a few tsp of real maple syrup.

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{ 45 comments… read them below or add one }

1 Lisa March 9, 2010 at 9:33 pm

this looks sooooooooo good. i love love LOVE sweet potatoes. maybe i’ll try this on one of those “i feel like baking and being creative” days!
thanks!!
Lisaa

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2 Ali March 9, 2010 at 11:04 pm

We do a similar dinner over here, only we add less flour and end up with a gloopy glue-like mess, which we then scoop into into a plastic bag. Then we cut of the corner of the bag (like you would for icing), and squeeze blobs off into a pot of boiling water, cutting the blobs away from the bag with kitchen scissors. Either way, yum yum yum!!

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3 Casey March 9, 2010 at 11:54 pm

I am so trying this recipe! Looks so good!!!

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4 Lindsay @ The Ketchup Dairies March 10, 2010 at 8:22 am

This might be the best recipe you’ve ever posted, Kath! And that’s saying something!!

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5 RhodeyGirl March 10, 2010 at 9:23 am

I have never seen a gnocchi recipe that adds flour before! I will have to try this, I bet it tastes very different. When we make gnocchi we are extremely careful to add less than 1 tbs of flour overall (just for rolling out and such). I wonder what the difference is?? These looks extremely doughy though, and mine usually look more dense. Must try! Bookmarking now!

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6 Beth @ DiningAndDishing March 10, 2010 at 9:35 am

gnocchi is something i seriously want to try making! this one looks absolutely fantastic. i love the idea of a sweet twist since gnocchi is often served with strong cheese. when i do finally get around to making gnocchi this will have to be the recipe! :)

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7 Jen Papaya March 10, 2010 at 10:20 am

hey Kath
How many servings did this recipe make?

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8 Kath March 10, 2010 at 4:09 pm

Maybe 4-6?

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9 Tara @ Geek Baker March 10, 2010 at 11:26 am

hmmm….I’ve made both regular and sweet potato gnocchi before, but never have I included flour. Does it make it chewier or denser?

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10 Sarah Smith October 18, 2010 at 1:09 am

Please share how you made it without flour? How did it stick?

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11 Mastering Public Health March 10, 2010 at 1:34 pm

Cool idea. Incorporates lots of good things and looks very filling and tasty. Thanks!

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12 Heather (The Single Dish) March 10, 2010 at 5:01 pm

These look so delicious! I am going to have to make them soon!

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13 krista March 10, 2010 at 9:26 pm

This looks soooo good and easy too! Interesting the other commenters don’t use flour in their gnocchi because I’ve never known gnocchi to *not* have flour.

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14 Emma March 16, 2010 at 10:22 am

I made this with butternut squash, yum. It took a bit more flour than the original version and I refrigerated the dough to help it stick. Thanks for the recipe!

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15 lauri Watson March 29, 2010 at 10:42 pm

These were SO AMAZING! I will definitely make these again and again!!!

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16 samantha March 30, 2010 at 4:53 pm

is there anything i can substiute in for the butter?

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17 Kath March 30, 2010 at 5:25 pm

Any kind of oil! Olive, canola, coconut.

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18 Becca April 26, 2010 at 7:53 am

Kath, I’m going to make a huge batch of this!
Never tried (eating or cooking) gnocchi before, and I never really wanted to, but this recipe looks super simple and delicious. Cinnamon? Oh man, I’m so gone.
Can’t wait to try it- and I’ll let you know how it turns out!

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19 Kady @ Livin, Lovin, Learnin April 27, 2010 at 5:07 pm

I just made these the other day (and froze them) and ate them today. Wow! They are so incredible! I make regular gnocchi sometimes, but with sweet potatoes + whole wheat flour + that fantastic taste, I think this is the new go-to recipe! I served mine with almond butter sauce (AB + almond milk heated up) – perfection!

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20 Sarah R April 27, 2010 at 7:56 pm

We made the gnocchi over the weekend and absolutely loved them! My husband absolutely devoured them and went back for the left overs (that I was secretly hoping I could save for lunch!) We froze the other half of the recipe, but I’m not sure they’ll be in the freezer long…

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21 karena July 29, 2010 at 1:46 pm

hey kath! looks delicious. can you make the gnochi beforehand on the same day and serve them five hours later? at what point can you interrupt the process?

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22 Kath July 29, 2010 at 1:53 pm

Hey Karena,
I’m not really sure exactly, but I would imagine you could stop before it’s time to cook them and refrigerate them.

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23 Carolyn C September 20, 2010 at 11:10 am

Is there someting you can sub for the egg? What would happend if it were left out?

Thanks!

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24 Kath September 20, 2010 at 1:35 pm

I don’t think it would work without an egg to bind. Sorry

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25 Nicole April 5, 2011 at 6:37 pm

I made it without the egg and it works just fine. Most traditional gnocchis dont use egg, so I went without cause I thought the egg was strange for a gnocchi recipe. Mine were dense, but I also made it with whole wheat flour which makes a naturally sense noodle of any kind. Feel free to go egg free, you may need to add a little extra flour until you get it to Rollin consistency. These were fabulous.

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26 andrea September 27, 2010 at 1:53 pm

Can you boil and mash the sweet potatoes instead of baking and get the same delicious results?

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27 Kath September 27, 2010 at 2:06 pm

Yes

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28 Rikki October 4, 2010 at 12:20 pm

I made these today and used Ener-G egg replacer and they turned out great!

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29 Amanda October 11, 2010 at 8:10 pm

I just made these and they turned out wonderful. Super easy and hearty meal.

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30 Peter Hack October 15, 2010 at 8:14 am

Made these with the following adjustments – 1 lb sweet potatoes (Made plenty! Enough as a side for 4 people), 1 Cup Flour, 1.5 tbs maple syrup, 1 egg, 1 tsp kosher salt, no cinnamon (though I love it and will use it next time). Followed the rest of the recipe and they came out FANTASTIC!! The saute in butter with rosemary is a nice touch I haven’t seen in other gnocchi recipes and adds a nice bit of extra flavor and texture. These are going into regular rotation in my kitchen, and I can’t wait to experiment with some different sauces for them. Thank you for posting this simple and great recipe.

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31 Sam November 15, 2010 at 10:28 pm

Just made these after a long day. SO GOOD!! Like little pillows of heaven, haha. I ate a bunch and am freezing the rest right now to stop myself from finishing the whole batch!

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32 Deane November 24, 2010 at 5:38 pm

I’m new at this, but I absolutely love gnocchi and the recipe was so easy to follow…and they came out great! I used actual “sweet potatoes”, which were right next to the “yams” at the grocery store. I suppose that’s the California term for “sweet taters” (I don’t think “sweet potatoes” are quite as sweet). I just made them again using the yams this time as a Thanksgiving side, basically doubling the recipe and tried adding the maple syrup (suggested above by Peter), they came out even better than the first time! Think I’ll try the almond butter sauce too, that sounds perfect (thanks Kady!).

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33 alberto December 2, 2010 at 9:02 pm

i will try this with some lamb shoulder. thank you cus you share this recipe and sounds soo good! provecho! bye

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34 Lori January 7, 2011 at 7:53 pm

I’m trying to go gluten free … I’m wondering if you’ve tried substituting wheat flour with other alternatives ??

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35 Nicole April 5, 2011 at 6:43 pm

You might try amaranth or buckwheat flour. We’re made gluten free pumpkin pancakes with amaranth flour. Since both pumpkin and yams have that sweet starch taste, it would probably work well. On the other hand, buckwheat has a nice subtle sweetness that might compliment the yams. Good luck!

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36 jackie February 23, 2011 at 10:35 pm

wow wow wow! Kath this recipe is AAAMMMAAZZZING!! I made the the gnocchi tonight and holy moly was it delicious! i want to tell everyone to make this!!! great recipe!

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37 Mike July 5, 2011 at 9:26 am

I tried the recipe: delicious! Thank you for posting it. Have you ever tried the one with ricotta cheese instead of the egg?
Anyway, I’m a big fan of sweet potatoes, I recently write an article on their health benefits, check it out: http://www.theironyou.com/2011/04/sweet-potato-hollywoods-stars-favorite.html
Peace
Mike @TheIronYou

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38 Brittany September 17, 2011 at 8:11 pm

We made these gluten free with gf all purpose flour and vegan by using an egg replacer. They were SO yummy! And my kids FINALLY like kale b/c of the maple “scent.”

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39 Marcella Marsella October 8, 2011 at 2:58 pm

I was going to publish my own blogpost on sweet potato gnocchi, but after reading yours (and devouring the delicious recipe), I thought, “If it ain’t broke, don’t fix it!” You nailed this one!

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40 Anna Smith November 19, 2011 at 8:27 pm

Just made these for dinner! They were sooo good, I added parmesan cheese and all spice.. delicious. My husband loved them as well! Can’t wait to eat the leftovers tomorrow.

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41 Alyssa February 11, 2012 at 9:07 am

These look so delightful! I tried my hand at pumpkin gnocci and they did not turn out well at all. I’m gluten-free so I think I will be trying these with a different flour type…maybe a buckwheat and quinoa mixture. Can’t wait to make these!

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42 michele February 21, 2013 at 9:46 pm

I am bummed out… this has such great reviews… yet all me and my husband could taste was the whole wheat flour : (

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43 Kevin June 27, 2013 at 11:49 pm

Mine came out the same way… I didn’t have a way of measuring the amount of sweet potato I used, but I used three medium sized ones and couldn’t even taste them over the whole wheat flour. I was still pleased with the texture and potential it had, but I can’t justify making it again until I figure out what exactly I did wrong.

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44 Delina September 6, 2013 at 11:22 pm

We are planning on going camping and I wanted to make sweet potato gnocchi to go with salmon for one of our dinners. I couldn’t find anywhere, whether you could make it ahead and then saute it up. I’m so glad that I came across your recipe. Thanks for the help!

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45 shris October 6, 2013 at 12:19 pm

I made these yesterday. Slight adjustments to make them vegan with egg replacer powder, and skipping the butter. We are having the leftovers tonight. Everyone loved them, even the picky children. The wheat was very present, but the combo of wheat and sweet potato was really nice. I did use a bit of bread flour at the end because I ran out of whole wheat while kneading. They worked out just great. Not sure I made them as light and fluffy as others might. These ended up substantial and filling. I weighed out the sweet potato. I stuck with the original measurements on cinnamon and salt, but I salted them while pan frying since I wasn’t using butter. These are definitely going into our repetoire, especially since I realized toward the end that we could cut them dumpling style instead of rolling the ropes and stuff. Cutting them from a flat spread of dough with a pizza cutter is infinitely faster and less fussy.

We decided that serving them for breakfast with a bit of maple syrup would definitely be an option for these also (assuming we made a big batch the day before).

They were yummy, thank you Kath!

shris
concord, nc

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