Food,  Pasta & Pizza,  Vegetarian

Sweet Potato Gnocchi

This was my first attempt at making gnocchi, there are a number of different recipes with/without eggs, cheese and all sorts of other things. My gnocchi turned out a little on the chewy side as opposed to the soft pillowy texture that it should have been. This gnocchi was a lot more like pasta- but it still tasted good! 

After digging around on the internet I found 2 possible reasons for my chewy gnocchi:
1) I added way too much flour
2) Overworking the dough, stop when it just comes together.
The reason I added so much flour was because the potatoes were very moist. Some sites recommend baking the potatoes instead of boiling them and others recommend boiling the potatoes, ricing them, and then leaving them out to dry for a good long time before using them to make the dough.

Gnocchi can be served with any sauce that you like, here it’s been prepared in a little bit of sage and butter. I personally like to boil the gnocchi and then stir fry it a bit to make it crispy before serving it with marinara sauce.

I got this recipe from Laura in the Kitchen, I recommend checking the video out to see the techniques). 

Sweet Potato Gnocchi



1-1/2 lbs Sweet Potatoes
1/2 lb Yukon Gold Potatoes (or any other white potato)
1 cup of Parmiggiano
1-1/2 to 2 cups of All Purpose Flour
2 Egg Yolks
Salt, to taste

1/2 cup of Unsalted Butter
10 leaves or so of Fresh Sage
Freshly Grated Parmiggiano to taste
Black Pepper to taste


  1. Lay two baking sheets with lint free kitchen towels, sprinkle flour all over and set aside.
  2. Cook the potatoes in boiling salted water until they are super tender and cooked through. Mash very well with either a potato masher or a potato ricer.
  3. On your work surface, mix together the cooked potatoes, flour, egg yolks, Parmiggiano and salt and knead it for 4 to 5 minutes or until the dough comes together and it’s very soft and smooth. 
  4. Tear about a golf ball size piece of dough and roll it out into a 3/4 inch thick rope. Cut little pieces about 3/4 of an inch thick and roll them either on a gnocchi board or on a fork.
  5. Lay all of your gnocchi on your prepared baking sheets and allow them to sit out and dry out for about an hour. 
  6. When ready to serve, cook them in salted boiling water for just a couple minutes or until they float to the surface. Drain and toss with the butter sauce.

To make the sauce:

  1. In a large deep skillet, melt the butter over about medium heat, add the sage and let them come together for about a minute.
  2. Toss the gnocchi with the butter sauce and plenty or Parmiggiano.