Sweet potato gnocchi is changing the way I eat this winter. During the colder months, I CRAVE pasta, but I know it isn’t all that good for me 😕. Sweet potato gnocchi is a healthier alternative to traditional pasta that is loaded with fiber and vitamins! It is also very simple to make, the ingredients are all kitchen staples (at least in my fridge because I LOVE ricotta with fruit and honey for breakfast), and it is super versatile.
First off, you can easily make sweet potato gnocchi gluten free by simply substituting all purpose flour for your favorite gluten free flour. I love Bob’s Red Mill Gluten Free 1 To 1 Baking Flour.
Sweet potato gnocchi is as versatile as any pasta, but much healthier. It is lower in carbs, and higher in potassium, as well as vitamins a, b, and c. It is even lower in calories than the traditional white potato gnocchi, plus it is loaded with soluble fiber. So if you have a hankering for pasta but are on a diet, sweet potato gnocchi is a fulfilling substitute.
Gnocchi can be eaten with any pasta sauce, but it also pairs well with sauces thrown together from things you already have in your kitchen. Here are a few ideas that will help you fall in love with sweet potato gnocchi!
Sweet Potato Gnocchi Three Ways
Sweet Potato Gnocchi
1 sweet potato, about 1 lb
1 cup fresh ricotta cheese
1/4 cup grated Parmesan
About 1 cup flour (gluten free baking flour if you are making gluten free gnocchi) plus more for kneading
Salt and pepper
Poke a bunch of holes in the sweet potato with a fork and microwave for 13 minutes until soft.
NOTE: please place the sweet potato on the counter to poke it so you don’t accidentally stab yourself with a fork!
When the potato is cooked, remove the skin and place the flesh in a large mixing bowl. Add ricotta, Parmesan, and a sprinkle of salt and pepper. Mix with a fork until combined and there are no chunks of sweet potato. Add flour a little at a time until a loose, shaggy dough forms. Knead the dough inside the bowl for about two minutes, adding flour if it is too sticky and unmanageable.
Cut the dough into 8 pieces, then roll each piece into logs that are about 1 inch thick. Cut logs into 3/4 inch pieces.
Toss gnocchi into a large pot full of boiling water with two tbs of salt. Cook until gnocchi float, then drain and toss with sauce.
Brown Butter With Sage and Mushrooms
1/2 cup butter
8 oz shiitake mushrooms, trimmed and sliced
1/4 cup sage leafs
1 tsp salt
1/4 cup grated Parmesan
Cook butter, mushrooms, sage, and salt in a large pan on medium until mushrooms are toasted. Add gnocchi, 1/2 cup of reserved cooking water, and Parmesan. Toss until water is reduced and sauce thickens.
Gorgonzola with Arugula
1/4 cup butter
1/4 lb Gorgonzola cheese, cut into 1 inch cubes
2 cup fresh arugula, chopped into 1-2 inch pieces
In a large pan, melt butter over medium high heat. Add Gorgonzola and mix until melted. Add gnocchi and arugula with 1/2 cup of reserved cooking water. Cook until water is reduced and sauce thickens.
1 32 oz box of beef broth
1 tbs corn starch
In a large pan, cook broth over high heat until reduced by about half, scraping down any brown bits that form on the sides of the pan. In a small glass, mix corn starch with 1/4 cup of cold water until a smooth slurry is formed. Add to broth and whisk over heat until broth is the consistency of a thin gravy. Toss gnocchi in the beef reduction and serve.