4.5
2 ratings

Sweet Potato Gnocchi

You'll never go back to regular gnocchi after this!
gnocchi

I love gnocchi, and the process of making it is very therapeutic. This recipe incorperates your favorite potato into a pasta! Feel free to get creative with the sauce!

Ingredients

  • 2 Pounds red skinned sweet potatoes
  • 12 Ounces ricotta cheese, drained
  • 1 Cup Parmesan cheese
  • 2 Cups flour
  • 1/2 Teaspoon nutmeg
  • 2 Tablespoons brown sugar

Directions

Bake sweet potatoes until soft. About 40 minutes. Peel and presss through a food mill or ricer.

Add ricotta and parmesan cheese and stir to combine. Add brown sugar, 2 teaspoons salt, and nutmeg and combine. Mix in flour, about 1/2 cups at a time, until a soft dough forms.

Turn dough out onto floured surface and divide into 6 equal pieces. Roll each piece between palms into a 20 inch long rope, sprinkling with flour as needed if too sticky. Cut each rope into 20 pieces with a bench scraper. Roll each pieace over a fork to indents. Transfer to a baking sheet.

Cut the rolls into 1-inch pieces. Press each piece with a fork to make an indentation, then spread out on a cutting board or table to dry, about 20 minutes.

Bring a large pot of salted water to a boil, add gnocchi a few at a time and remove them with a slotted spoon as they rise to the surface, draining them well.

Toss the gnocchi in butter and top with parmesan.

Nutritional Facts
Servings6
Calories Per Serving467
Total Fat13g20%
Sugar10gN/A
Saturated8g40%
Cholesterol42mg14%
Protein20g40%
Carbs68g23%
Vitamin A1179µg100%
Vitamin B120.4µg7%
Vitamin B60.4mg18.9%
Vitamin C4mg6%
Vitamin D0.2µg0.1%
Vitamin E0.5mg2.6%
Vitamin K4µg5%
Calcium395mg39%
Fiber6g23%
Folate (food)36µgN/A
Folate equivalent (total)36µg9%
Iron2mg10%
Magnesium62mg16%
Monounsaturated4gN/A
Niacin (B3)1mg7%
Phosphorus337mg48%
Polyunsaturated0.5gN/A
Potassium636mg18%
Riboflavin (B2)0.3mg16.6%
Sodium392mg16%
Sugars, added3gN/A
Thiamin (B1)0.2mg12.2%
Zinc2mg13%