Description
This 5 Ingredient Sweet Potato Gnocchi recipe offers a delightful twist on traditional gnocchi by incorporating sweet potatoes and pumpkin puree, creating tender, flavorful dumplings that are naturally gluten-free. Cooked quickly in boiling water and then pan-fried with butter and a hint of cinnamon and salt, these gnocchi pieces are perfect for a comforting meal with minimal ingredients and effort.
Ingredients
Units
Scale
Gnocchi Dough
- 3 medium sweet potatoes (about 2 cups mashed)
- 1 cup pumpkin puree
- 1 large egg
- 1 3/4 cups Bob’s Red Mill 1:1 Gluten Free Flour, plus extra for dusting surface
- 1 tsp kosher salt
Sauce
- 4 tbsp butter, divided (or use butter alternative or oil)
- Pinch of salt, to taste
- Pinch of cinnamon, to taste
Instructions
- Prepare the Sweet Potatoes: Stab the sweet potatoes with a knife or fork along the top, then wrap them in a large paper towel and microwave on high for 5-6 minutes until soft. Let cool for 5 minutes before handling. Peel and scrape out the flesh into a large bowl, discarding the skins. Mash the sweet potato flesh until smooth.
- Make the Gnocchi Dough: Add the pumpkin puree and egg to the mashed sweet potatoes and mix well. Gradually add the gluten-free flour and kosher salt, mixing continuously. For better results, use gloved hands to knead the mixture into a cohesive dough ball.
- Shape the Gnocchi: Divide the dough into four equal sections. On a lightly floured surface, roll each section into a long snake shape and cut each snake into approximately 25 pieces. Optionally, roll each piece along the back of a fork to create traditional gnocchi grooves.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add half of the gnocchi and cook for about 1 minute or until they float to the surface. Remove with a slotted spoon and set aside. Repeat with remaining gnocchi, cooking in batches to prevent overcrowding.
- Pan-Fry the Gnocchi: Heat 2 tablespoons of butter in a large pan over medium heat. Add half of the cooked gnocchi and fry for 1-2 minutes on each side until lightly browned. Season with salt and cinnamon. Repeat with remaining butter and gnocchi. Serve immediately.
Notes
- This recipe yields about 100 pieces of gnocchi; dividing the dough into four allows roughly 25 pieces each.
- If the dough is too dry, add 1 tablespoon of water at a time until it reaches a slightly sticky consistency.
- If the dough is too sticky, add a bit more flour, mixing until the desired consistency is achieved.
- For freezing, arrange gnocchi on a baking sheet spaced apart and flash freeze for 1 hour before transferring to a zip-top bag.
- Leftover cooked gnocchi can be stored in a sealed container in the refrigerator for several days and reheated in a microwave or pan with a little oil.
- Season gnocchi to your preference; the salt and cinnamon combination is traditional but can be customized.
- To make dairy-free, substitute butter with oil or dairy-free butter alternatives.
- Use canned pumpkin puree or substitute with butternut squash puree; avoid canned pumpkin pie filling.
Nutrition
- Serving Size: Approximately 1 cup cooked gnocchi
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
