GNOCCHI
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Ingredients
Cooking Process
Steps
Using a fork, prick the sweet potatoes several times. Then, bake them for about 50 minutes, or until they're completely soft and you can easily poke a fork all the way through.
Take the baked sweet potatoes out of the oven and allow them to cool.
Peel the skins off the cooled sweet potatoes. You can save the skins to make chips to avoid wasting them. Then, mash the sweet potato flesh.
Knead the mashed sweet potato to combine. Be careful not to overwork the dough, as this can make it tough.
If the dough is sticking, add more flour as needed. However, avoid adding too much flour to keep the gnocchi light and tender.
Fill a large pot with water and bring it to a boil. Working in 3 or 4 batches, add the gnocchi to the boiling water. Give the water a quick stir right after adding the gnocchi.
Place a large sauté pan over medium - high heat. Add the butter and let it heat up.
When the butter starts to turn a light golden color, pour in the olive oil. Heat the mixture for about 30 seconds, then continue cooking until it turns brown.
Add the sage to the pan and fry it until it becomes fragrant, which should take about 1 minute.
Put the cooked gnocchi into the pan, along with 1/4 teaspoon of salt.
Cook the gnocchi in the pan, tossing them gently to combine with the sage and butter mixture, for about 3 minutes.
Nutrition
Per serving (2 servings)
85
Calories
2g
Protein
16g
Carbs
2g
Fat
78mg
Sodium
Quick Answers
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this gnocchi recipe make?
This gnocchi recipe makes 8 servings.
How long does it take to make this gnocchi recipe?
It takes about 90 minutes to make this gnocchi recipe.
What can I substitute for whole wheat or spelt flour?
No substitution suggestions are provided. You can try common flour substitutes like all - purpose flour.
What are the allergens in this gnocchi recipe?
The allergens in this recipe are dairy and wheat/gluten.
How do I know when the sweet potatoes are done baking?
Bake the sweet potatoes for about 50 minutes, or until they're completely soft and a fork can easily poke through.
Is this gnocchi recipe difficult to make?
The difficulty level of this recipe is medium.
Substitutions
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Substitutions
sweet potato
regular potato, butternut squash
Regular potatoes will have a milder flavor compared to sweet potatoes. Butternut squash has a sweeter and nuttier flavor. Both may require slightly different cooking times to reach the right softness for mashing.
unsalted butter
margarine, coconut oil
Margarine is a common dairy - free alternative with a similar texture and melting point. Coconut oil adds a tropical flavor, and it may solidify at lower temperatures, so keep it warm if needed.
whole wheat or spelt flour
all - purpose flour, gluten - free flour blend
All - purpose flour will result in a softer and less dense gnocchi. Gluten - free flour blends can be used for those with gluten sensitivities, but they may require more experimentation to get the right consistency as they lack the gluten structure.
extra virgin olive oil
canola oil, avocado oil
Canola oil has a neutral flavor and a high smoke point, making it suitable for cooking. Avocado oil also has a high smoke point and a mild, buttery flavor.
fine sea salt
kosher salt, table salt
Kosher salt has larger crystals, so you may need to adjust the quantity as it's less dense than fine sea salt. Table salt is more finely ground and may dissolve faster, but it can also be saltier, so use it sparingly.
sage leaves
rosemary, thyme
Rosemary has a strong, piney flavor, and thyme has a more subtle, earthy flavor. Both can add a different but complementary flavor profile to the gnocchi.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store cooked gnocchi in an airtight container in the fridge for up to 3 days.
Freezer
Freeze cooked gnocchi in a freezer - safe container for up to 3 months.
Storage Tips
- • Let the gnocchi cool completely before storing to prevent condensation.
- • If freezing, label the container with the date of freezing.
Reheating Tips
- • For stovetop reheating, add a bit of olive oil to a pan over medium - low heat. Add the gnocchi and stir gently to avoid breaking them. Cover the pan to help reheat evenly and prevent drying out.
- • In the microwave, place the gnocchi in a microwave - safe dish, cover with a damp paper towel, and heat in short intervals, stirring in between.
Safety Notes
- • Always reheat gnocchi until it is steaming hot throughout to ensure food safety.
Troubleshooting
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Troubleshooting
Sweet potatoes are undercooked after 50 minutes
Likely cause: The sweet potatoes may be larger than expected or the oven temperature is lower than set.
Leave the sweet potatoes in the oven for an additional 10 - 15 minutes and check for doneness by inserting a fork. If the oven temperature is off, adjust it accordingly.
Gnocchi dough is too sticky and won't stop sticking even after adding some flour
Likely cause: Too much moisture in the mashed sweet potatoes or not enough flour was added initially.
Add flour in small increments (about 1 - 2 tablespoons at a time) and knead the dough until it is no longer sticky but still soft.
Gnocchi dough is too tough
Likely cause: The dough was over - kneaded, which can develop the gluten in the flour too much.
If the dough is only slightly tough, try gently kneading in a small amount of additional mashed sweet potato. If it's very tough, you may need to start over, being more careful not to over - knead.
Butter burns when heating in the sauté pan
Likely cause: The heat is set too high or the pan was not pre - heated properly before adding the butter.
Immediately remove the pan from the heat. Discard the burned butter, clean the pan, and start over with fresh butter, reducing the heat to medium.
Sage leaves burn quickly when frying
Likely cause: The butter - olive oil mixture is too hot or the sage was left in the pan for too long.
Remove the burned sage leaves and add fresh ones. Reduce the heat slightly and keep a closer eye on the sage, frying it for a shorter time.
Gnocchi fall apart when boiled
Likely cause: The dough was too wet or not kneaded enough, causing it to be weak and unable to hold its shape.
If some gnocchi have fallen apart, strain the remaining intact ones. For future batches, make sure to knead the dough properly and adjust the flour amount if the dough is too wet.
Gnocchi are bland
Likely cause: Not enough salt was added during the cooking process or the sage flavor did not infuse well.
Add a little more salt to the pan while cooking the gnocchi with the sage and butter mixture. You can also add a bit more sage if the flavor is lacking.