There's nothing quite like the rich, soft taste of fresh gnocchi. These Sweet Potato Gnocchi are creamy, perfectly textured, and 100% gluten-free (and vegan). The secret to gnocchi that isn't heavy or doughy? We'll explain step-by-step below how to get the best results.
| Prep time: 10 minutes |
| Bake time: 40 minutes + 5 minutes |
| Total time: 55 minutes |
| Servings: 4 people |
Ingredients
300 g sweet potato
200 g LaBour All-Purpose Flour Blend (plus extra for dusting)
Drizzle of olive oil (or other oil of choice)
Salt and pepper (to taste)
Optional: extra herbs of choice (e.g., basil, thyme, garlic...)
Equipment
Oven dish or baking sheet
Fork
Mixing bowl
Saucepan
Frying pan
Slotted spoon
Instructions
1. Preparation
Preheat the oven to 180°C (fan-assisted convection function). Wash the sweet potatoes thoroughly and prick holes in them with a fork. Place them in an oven dish or on a baking sheet and drizzle with a little olive oil. Bake the potatoes until completely tender, about 40 minutes.
Tip: baking is better than boiling, as the potatoes absorb much less moisture this way. The drier the purée, the less flour you'll need, and the lighter the gnocchi will be.
2. Making the purée
Remove the sweet potatoes from the oven and peel them (discard the skin). Season the warm purée with salt, pepper, and any extra herbs of your choice (basil, garlic, etc.).
4. Making the dough
Now add the flour and a drizzle of oil to the mixture. Knead briefly and gently until a cohesive, slightly sticky ball of dough forms. You can also mix this in a food processor.
Note: do not knead the dough for too long to maintain a nice, soft texture.
5. Shaping
Divide the dough into 4 equal portions. Lightly dust your work surface with extra flour if the dough sticks. Roll the dough into a long, thin rope. Cut the ropes into small gnocchi pieces (approx. 2 cm) with a knife.
4. Cooking
Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook for 2 minutes until done. Remove them from the pot with a slotted spoon and set aside.
5. Frying the gnocchi
Heat a drizzle of oil in a large frying pan. Fry the gnocchi until golden brown. Add the toppings. Garnish as desired.
Tips
You can store cooked gnocchi (without toppings) in an airtight container in the refrigerator for up to 2 days. Simply reheat them by frying them in a pan with the toppings.
First, place the raw, shaped gnocchi spread out on a plate in the freezer until frozen (approx. 1 hour). Then transfer them to a freezer bag. You can cook them directly from frozen; allow 1 extra minute of cooking time.