Here's the eggless sweet potato gnocchi recipe:
- 2 medium-sized sweet potatoes (about 1 pound/450g), peeled and cubed
- 2 cups (about 240g) all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
For the sauce:
- Your favorite pasta sauce (marinara, pesto, brown butter sage, etc.)
- Cook the sweet potatoes:
Place the peeled and cubed sweet potatoes in a pot of boiling water and cook until they are tender and easily pierced with a fork, about 15-20 minutes. Drain the sweet potatoes and let them cool for a few minutes.
- Mash the sweet potatoes:
Mash the sweet potatoes using a fork or a potato masher until smooth. Let them cool completely.
- Prepare the dough:
In a large mixing bowl, combine the mashed sweet potatoes, flour, and salt. Mix until a dough starts to form. If the dough is too sticky, gradually add more flour until the dough is soft and pliable.
- Knead the dough:
Turn the dough onto a floured surface and knead it gently for a few minutes until it forms a smooth ball.
- Divide the dough:
Divide the dough into smaller, manageable portions. Roll each portion into a rope about 1/2 inch (1.25 cm) in diameter.
- Cut the gnocchi:
Cut the ropes into 1-inch (2.5 cm) pieces. You can leave them as is or create the classic gnocchi ridges by rolling each piece against the back of a fork.
- Cook the gnocchi:
Bring a large pot of salted water to a boil. Carefully add the gnocchi in small batches and cook until they float to the surface, about 2-3 minutes. Remove the gnocchi with a slotted spoon and transfer them to a plate.
Heat your desired sauce in a separate pan and gently toss the cooked gnocchi in the sauce until coated.
- Garnish and enjoy:
Serve the sweet potato gnocchi hot, garnished with grated Parmesan cheese, fresh herbs, or any toppings of your choice.