Sweet Potato Gnocchi
Indulge in these pillowy, plant-based gnocchi.
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Introduction
By: Chad V.
These tender, melt-in-your-mouth gnocchi are infused with the earthy goodness of sweet potatoes. Aside from regular sweet potatoes, purple sweet potatoes are in fact a superfood, rich in antioxidants, high in fiber, and nutrient dense. They’re also perfect for a spooky dish!
Total Time:
60mins
Servings
4Calories:
322 (per serving)
Diet:
Vegetarian/Vegan
Orange Sweet Potato Gnocchi
– 250-275g sweet potatoes (1 large/2 medium sized)
– 220g 00 flour
– 15g semolina flour
– 10g olive oil
– 10g sea salt
Purple Sweet Potato Gnocchi
– 250-275g purple sweet potatoes
– 100g 00 flour
– 10g semolina flour
– 10g olive oil
– 10g sea salt
Sage Butter
– 2tbsp oat milk butter
– 1tbsp olive oil
– 3 chopped sage leaves
– 2 minced garlic cloves
Kale Turnip Salad
– 1/2 bushel of Kale, roughly chopped
– 1/2 turnip, cut into half matchsticks
– 1/2c dried cranberries
– drizzle cinnamon pear balsamic vinaigrette (or other vinaigrette of your choosing)
Click here for Chef’s notes!
Step-by-Step Instructions.
Step 1.
To begin, fill a pot with water and bring it to a boil. In the meantime, thoroughly wash the sweet potatoes and peel them. Cut the sweet potatoes into 1-2 inch pieces and add them into the pot of boiling water for about 20 minutes, or until you can easily pierce them with a fork.
Step 2.
Drain the water, transfer the sweet potatoes into a bowl, and mash them with a fork until it’s smooth. Depending on which kind of sweet potatoes you’re using, be sure to follow the ingredients since the purple sweet potatoes require less flour. Add all of the ingredients and gently mix it by hand until it’s all just combined. Be sure to not overmix, or else they’ll end up too chewy.
Step 3.
Next, we’ll separate the dough into 4 some-what equal sized parts. Dust a silicon mat or cutting board with some 00 flour so that the dough won’t stick, and roll out 4 strings.
Step 4.
Using a butter knife, cut out 1 inch pieces. After they’re all cut, round out the edges of all the ‘pillows’.
Step 5.
Now you have two choices: either keep them as little pillows, or if you have a gnocchi paddle, you can use that to roll out and create little ridges on the gnocchi. Using a paddle is a little difficult to get used to, but it just takes some practice! Dust the paddle with a generous amount of semolina flour and using your thumb and some pressure, press and roll a gnocchi pillow down the paddle. It’ll sort of flatten out and then curve back around your thumb. That’s when you can gently pinch the ends together. Give it a shot!
Step 6.
Let the gnocchi rest for a little while and in the meantime, bring another pot of water to a boil. While that’s heating up, make your salad and chop the garlic and sage.
Step 7.
Once the water is boiling, go ahead and drop in your gnocchi. When they float to the top, they’re done and you can drain the water. Some may be done sooner than others, but that’s fine to keep them in there until they’re all done. A few extra seconds won’t hurt, just be sure to not overcook them. They can rest in the strainer until you make the sage butter.
Step 8.
Now for the sage butter. Heat up a pan on low and add in your butter and oil. Once the butter is melted, add in the minced garlic and cook for 2-3 minutes, stirring about every 30 seconds. Next, add in your chopped sage and cook for about 2-3 minutes, stirring every 30 seconds or so.
Step 9.
Lastly, add the gnocchi to your plate and top with the sage butter!
General Notes:
– You can use all purpose flour or bread flour instead.
– The fall kale turnip salad is optional, feel free to sub it out for another side!
Recommended Tools:
– Recommended items can be found here!Products used in this recipe:
Nutritional Breakdown for Gnocchi (Approximate Values):
| Nutrient | Amount |
|---|---|
| Calories | 1000 |
| Total Fat | 30g |
| – Saturated Fat | 6g |
| – Trans Fat | 0g |
| Cholesterol | 10mg |
| Sodium | 1800mg |
| Total Carbohydrates | 160g |
| – Dietary Fiber | 14g |
| – Sugars | 14g |
| Protein | 20g |
Nutritional Breakdown for Kale Turnip Salad (Approximate Values):
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Total Fat | 14g |
| – Saturated Fat | 0g |
| – Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 400mg |
| Total Carbohydrates | 56g |
| – Dietary Fiber | 10g |
| – Sugars | 36g |
| Protein | 4g |
