Sweet Potato Gnocchi
This sweet potato gnocchi only requires three ingredients and is the best pasta to exist! It's chewy, packed with flavor, and so simple.
Servings: 4
Ingredients
- 2 medium sweet potatoes (about 2-2 1/4 cups)
- 2 cups all purpose-flour + 1/2 cup for kneading *can sub 1:1 gluten free flour
- 1 tsp salt
Easy Butter Sauce
- 2 tbsp vegan butter
- a pinch fresh thyme or basil
Instructions
- You can prepare the sweet potato two ways: Preheat the oven to 400F and poke a few holes in the sweet potato. Bake for 40-50 minutes, or until easily pierced with a fork. Alternatively, you can poke with a few holes, and microwave for 7-8 minutes, or until easily pierced with a fork. Let sit until the sweet potatoes have cooled enough so that you can work with it.
- Peel the sweet potatoes and discard the peel. Mash the sweet potatoes until pulverized.
- Add in 1 cup of flour and mix together, adding in an additional 1/2-1 cup until a rough dough forms. Spread the last 1/2 cup on a cutting board to knead the sweet potato until you are able to form a smooth, non-sticky dough.
- Once the dough is ready, form into a flat ball and cut into 4 parts. Roll each part into a 1 inch thick cylinder. Slice each cylinder into 1/2 inch pieces.
- Bring a pot of salted water to a boil and add in the gnocchi, let the gnocchi boil for a few minutes until it rises to the top of the bowl, then let boil an additional 15-30 seconds and remove.
- If wanting to make the simple butter sauce, heat 2 tbsp of butter in a pan on medium heat. Add the gnocchi and let sauté until golden brown. Add fresh herbs and enjoy.
Notes
Can I make the sweet potato gnocchi ahead of time?
Yes! You can freeze the gnocchi before you boil it. This way next time you want an easy dinner all you have to do is boil the frozen gnocchi for a few minutes. Dust the individual gnocchi pieces with a bit of flour, place in a ziploc bag, and you can keep frozen for up to 2 months.
