Sweet potato gnocchi

    4 hours

    This sweet potato gnocchi recipe is a flavourful change from the classic potato gnocchi. I par-boil and then bake the sweet potatoes (to remove as much water as possible) before blending them with some boiled yellow potatoes to get the right consistency for gnocchi. Serve gnocchi with a butter-sage sauce.

    1 person made this

    Serves: 10 

    • 750g sweet potatoes, unpeeled
    • 750g yellow floury potatoes, unpeeled
    • 1 egg
    • 200g semolina
    • 250g plain flour, or as needed
    • 1 pinch of salt

    Prep:1hr  ›  Cook:1hr  ›  Extra time:2hr resting  ›  Ready in:4hr 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with foil.
    2. Boil sweet potatoes and potatoes in a large pot of water for 10 minutes. Transfer the sweet potatoes (which will still be hard) to a plate; peel and cut them into thin slices. Continue to cook other potatoes for another 10-15 minutes or until cooked through. Drain, peel and mash white potatoes.
    3. Arrange sweet potato slices on prepared baking tray; bake in preheated oven for 30 minutes, turning the slices after 15 minutes. If the slices are still watery, continue cooking in the oven for another 10 minutes. Transfer sweet potatoes to a bowl and mash with a fork until smooth.
    4. Mix the mashed sweet potatoes with the yellow mashed potatoes together in a large bowl. Add 1 egg and season with salt; start adding flour and semolina, a little at a time, kneading well with your hands until you get a firm dough. Wrap the dough in cling film and set it aside to rest for about 1 hour.
    5. Take a piece of dough and work it into the shape of a little snake about 1cm thick. Slice the chunks about 1.5 cm large and flour them well before transferring them to a tray, one next to the other, without overlapping them. Continue in the same way until the pasta is used up (which might take you about 1 hour to complete).
    6. Gently press each piece of gnocchi against the thin side of a grater. Dust the gnocchi with flour and divide them into plastic food bags. Store in the freezer for at least 1 hour.
    7. When ready to cook the gnocchi; bring a pot of lightly salted water to the boil and add frozen gnocchi. When the gnocchi begin to float, cook for another 2 minutes. Drain, season and serve.

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