Sweet Potato Gnocchi

Sweet Potato Gnocchi
Staff Writer

Cindy’s Table

These gluten-free sweet potato gnocchi are light little bundles of flavor. I serve them with my Nana’s Italian pork roast Sunday dinner.

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8
Servings
276
Calories Per Serving
Deliver Ingredients

Ingredients

  • large sweet potatoes
  • 2/3  Cups  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.

Nutritional Facts

Total Fat
13g
19%
Sugar
9g
10%
Saturated Fat
3g
13%
Cholesterol
12mg
4%
Carbohydrate, by difference
32g
25%
Protein
8g
17%
Vitamin A, RAE
35µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
138mg
14%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
221mg
32%
Selenium, Se
13µg
24%
Sodium, Na
512mg
34%
Water
7g
0%
Zinc, Zn
1mg
13%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.