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My review
Sweet Potato Gnocchi
4
ELA33INE
"A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes."
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Ingredients
1 h 5 m servings 346Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
- Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
- Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 162213 Ratings
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Most helpful positive review
7/27/2006
A suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like t...
Most helpful critical review
3/6/2006
I failed miserably at this one! Too much flour in recipe?? Resembled little dumplings with the texture of rubber. I think I need practice in the art of gnocchi making!!
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7/27/2006
A suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like t...
11/30/2005
I gave this recipe 3-stars before, because my attempt came out very soggy and not very appetising. However, I have since played with the recipe a bit, getting a better idea of "soft dough" (it...
5/4/2006
IMPORTANT TIP: baking the potatoes took about 50 minutes - not 30. Also, it took forever to cut up the pasta (probably because I didn't do big dough balls). I would plan about 2-3 hours for th...
11/3/2007
I made a half recipe to use up leftover sweet potatoes, and thought they turned out great! I made them quite small (about the size of the end of my thumb). Anyone complaining about the lack of f...
3/26/2006
I never made gnocchi before, and I'm not a "practiced cook". This came out spectacular. Like someone else said- its got to stick to itself more than your hands. I added flour to this until it...
11/8/2006
These were delicious. I have been making traditional potato gnocchi for years (from an old family recipe) and decided to try sweet potato - WOW! I topped them with a little bit of butter infus...
5/1/2007
I boiled the potatoes instead of baking them (wasn't paying attention), but I don't think it mattered. It was quick though. Also, I used a spaetzle maker and made the dough the consistency of s...
12/10/2003
I really liked these, but thought it definitely needed a sauce. If anyone makes these and finds a good sauce, please post it because I would like to make them again! I used less flour than wha...
6/7/2010
This gnocchi is worth the work, but it is REALLY important to use a ricer or SLIGHTLY MASH with two fork very gently and spread it out in a thin layer to cool to room temperature. You have to be...