Sweet Potato Gnocchi Recipe

Photo byAlex LvrsonUnsplash

Here's the eggless sweet potato gnocchi recipe:

Ingredients:

• 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.)

Instructions:

1. 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.
2. Mash the sweet potatoes:
   Mash the sweet potatoes using a fork or a potato masher until smooth. Let them cool completely.
3. 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.
4. Knead the dough:
   Turn the dough onto a floured surface and knead it gently for a few minutes until it forms a smooth ball.
5. 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.
6. 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.
7. 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.
8. Serve:
   Heat your desired sauce in a separate pan and gently toss the cooked gnocchi in the sauce until coated.
9. Garnish and enjoy:
   Serve the sweet potato gnocchi hot, garnished with grated Parmesan cheese, fresh herbs, or any toppings of your choice.

Enjoy