After 5 days of rain, I needed a little pick-me-up. For me, that’s all too often found in food. Fortunately this time, it was in a slightly healthier dish. I’ve been obsessed with pasta as long as I can recall. Making fresh pasta makes me so happy – I find comfort in making noodles from scratch. It relaxes me, just as baking does. Until recently, I had never attempted homemade gnocchi. Chris & I went to dinner a few days ago & I of course previewed the menu before arriving. I just can’t help myself! I was excited to try their sweet potato gnocchi & knew before I arrived that that’s what I would be ordering. I was disappointed to find that the menu had changed & they weren’t offering any seasonal dishes. My salad was great, but it didn’t satisfy that craving, so I experimented with homemade sweet potato gnocchi & it was phenomenal. I was surprised that it was also incredibly easy to make!
I prefer to prep most of our dinners during nap time – it’s proven to be the least stressful way to make dinner. These little pillows of heaven can be prepared hours in advance & tossed in the sauce later to finish. Yes, we’ll be having this often! Here are the easy do-it-yourself details for homemade sweet potato gnocchi:
- Clean, poke & bake your sweet potatoes
- Puree baked sweet potatoes – the smoother, the better.
- Add flour & knead. Roll, cut & toss into boiling water.
- Boil until just a few seconds after they rise to the top, toss in sauce.
It’s so simple that I’m not sure why I haven’t attempted them before! I’m also anti-leftovers {don’t judge} & even loved these day 2 tossed again in sauce!
Homemade Sweet Potato Gnocchi
Ingredients
- 2 large potatoes
- 1 c flour
- 1/2 c flour for rolling
- fresh sage
- 1/2 c butter
- pepper
- fresh grated parmesan
Instructions
- Preheat oven to 350 degrees. Poke & bake sweet potatoes for 45 minutes.
- Remove from oven & puree {I used a food processor}.
- In a mixing bowl or stand mixer, combine flour & sweet potato puree. Switch to dough hook & knead for 4 minutes or knead by hand.
- Bring a large pot of water to a boil.
- Roll out dough {still slightly sticky} using flour & your hands into rolls. Cut into pieces. *
- Boil gnocchi until a few seconds after it rises to the top & strain.
- Meanwhile, in a saucepan over medium heat, melt & brown butter until it reaches a nice, nutty aroma. Chop fresh sage & toss in & continue to cook for 30 seconds. Remove from heat & toss drained gnocchi. Garnish with pepper & parmesan & serve.
- *optional: use a fork to make traditional gnocchi indentions
Tip: 1 large potato = 2 generous servings. For every potato, allow about a 1/2 cup of flour. The goal is to use as little flour as possible, to keep them pillow-like, but the more flour you use, the easier it is to roll them out, either way, you can’t go wrong!
I cannot get enough of fall flavors! What’s your favorite fall dinner? You may also like my browned butter butternut squash pasta! Never miss a recipe – sign up for my newsletter here & follow along on Pinterest!
Julie
I just about had a mental breakdown waiting for the sweet potato to cook and because i dont have a food processor i blended by hand. But it was 100% worth it. My girlfriend was blown away and told me that she definetely wants this more often. I guess i have to invest in a food processor!
Oh no! It does simplify it. I’m glad you enjoyed it despite the extra effort.