Sweet Potato Gnocchi

Staff Writer
Sweet Potato Gnocchi
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
172
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 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.

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.

Nutritional Facts

Total Fat
5g
8%
Sugar
2g
N/A
Saturated Fat
3g
17%
Cholesterol
15mg
5%
Protein
8g
15%
Carbs
23g
8%
Vitamin A
328µg
36%
Vitamin B12
0.2µg
2.6%
Vitamin B6
0.1mg
5.4%
Vitamin C
1mg
1.7%
Vitamin E
0.2mg
0.8%
Vitamin K
1µg
2%
Calcium
145mg
14%
Fiber
3g
13%
Folate (food)
12µg
N/A
Folate equivalent (total)
12µg
3%
Iron
0.6mg
3.4%
Magnesium
20mg
5%
Monounsaturated
1g
N/A
Niacin (B3)
0.5mg
2.3%
Phosphorus
118mg
17%
Polyunsaturated
0.2g
N/A
Potassium
185mg
5%
Sodium
205mg
9%
Zinc
0.7mg
4.5%

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