Sweet Potato Gnocchi

4 from 1 ratings

These gluten-free sweet potato gnocchi are light little bundles of flavor. I serve them with my Nana’s Italian pork roast Sunday dinner. Click here to see more recipes on Cindy's Table.

Servings

servings

Ingredients

2 large sweet potatoes
2/3 cup whole-milk ricotta cheese
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 cup flour
1/4 cup coconut flour

Directions

Preheat the oven to 350 degrees.
Clean and pierce the sweet potato with a fork. Bake on a lined baking sheet until tender and fully cooked, between 40 to 55 minutes. Cool slightly. Cut in half and scoop the flesh into a stand mixer. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.
Transfer the mashed sweet potatoes to a large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, ½ cup at a time, and the coconut flour until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface.
Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue until finished.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
Transfer the gnocchi to a serving dish and serve with your favorite dish.