3 Ingredient Sweet Potato Gnocchi
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INGREDIENTS
- 3 medium-sized sweet potatoes
- 3⅓ cups/470 grams flour + extra cup/140 grams
- 1 tablespoon salt
INSTRUCTIONS
- Preheat the oven to 390°F (200°C).
- Place the sweet potatoes on a sheet pan lined with parchment paper and bake for 50 minutes or until soft.
- Allow the sweet potatoes to cool completely, then peel and mash them well in a bowl.
- Mix 470 grams of flour with the salt and pour it onto a working surface, forming a well in the center. Place the mashed sweet potatoes inside the well and start mixing. If the dough is too sticky, gradually add flour and mix until the dough is easy to work with and not sticky at all. Be careful not to add too much flour, as it can make the gnocchi doughy.
- Boil water with salt in a medium pot.
- Divide the dough into 4 pieces, and roll each piece into a long, relatively thin snake. Cut into small pieces, dust each piece slightly with flour, and shape the gnocchi using a fork by rolling each piece down on the back of it (watch the video if unclear).
- Place the gnocchi in the pot and gently stir from the bottom until all the gnocchi float to the surface.
For serving:
- Heat up a skillet with butter. Sauté the garlic for 30 seconds, then add the gnocchi and thyme, and sauté for 2-3 minutes. Sprinkle Parmesan and serve.
MY NOTES
FAQ
What protein to serve with this 3 ingredient sweet potato gnocchi?
Pairing sweet potato gnocchi with a protein-rich accompaniment creates a balanced and satisfying meal. Opting for grilled chicken or roasted turkey complements the subtle sweetness of the gnocchi, offering a lean source of protein. Alternatively, you can enhance the dish with sautéed shrimp, providing a seafood twist and adding a light, savory element. For a vegetarian option, consider topping the gnocchi with a creamy mushroom or spinach Alfredo sauce, incorporating protein-rich ingredients like cheese or nuts.
Why is my sweet potato gnocchi dough sticky?
A sticky sweet potato gnocchi dough can result from excess moisture in the sweet potatoes. Sweet potatoes vary in water content, and if they are too moist, it can make the dough sticky. To address this, ensure the baked sweet potatoes are adequately cooled before mashing, allowing excess moisture to evaporate. When mixing the dough, gradually add flour until it reaches a non-sticky consistency. Be cautious not to over-flour, as it can make the gnocchi dense.
What is the best flour for gnocchi?
Traditionally, all-purpose flour is a popular choice, striking a balance between protein content and texture. However, some prefer using “00” flour, an Italian finely milled flour, for a smoother, silkier dough. Others opt for a combination of all-purpose and semolina flour, imparting a delightful chewiness. Gluten-free alternatives like rice or almond flour cater to dietary restrictions. Ultimately, the best flour depends on personal preference, desired texture, and dietary considerations.
