Description
This 5 Ingredient Sweet Potato Gnocchi recipe offers a delicious and comforting homemade gnocchi made with mashed sweet potatoes, pumpkin puree, and gluten-free flour. Cooked by boiling and then pan-frying in butter with a touch of cinnamon and salt, this recipe yields tender, flavorful gnocchi perfect for a cozy meal. The recipe is gluten-free and easily adaptable for dairy-free diets, making it a versatile and wholesome dish.
Ingredients
Scale
Gnocchi Dough
- 3 medium sweet potatoes (about 2 cups mashed)
- 1 cup pumpkin puree (canned pumpkin puree, not pumpkin pie filling)
- 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 for dairy-free option)
- Pinch of salt, to taste
- Pinch of cinnamon, to taste
Instructions
- Prepare Sweet Potatoes: Stab sweet potatoes along the top with a knife or fork. Wrap them in a large paper towel and microwave on high for 5-6 minutes until soft. Let cool for 5 minutes, then scoop out the flesh into a large bowl, discarding the skins. Mash until smooth using a masher.
- Make Dough: To the mashed sweet potatoes, add pumpkin puree and the egg, mixing well. Gradually add gluten-free flour and salt, mixing throughout. Use gloved hands for easier mixing until a dough forms. Shape dough into a large ball.
- Form Gnocchi Pieces: Divide the dough ball into four equal sections. On a floured surface, roll each section into a long snake shape. Cut each snake into approximately 25 small pieces. Optionally, roll each piece along the back of a fork to create ridges for texture.
- Cook Gnocchi: Bring a large pot of water to a boil. Add half of the gnocchi at a time to avoid overcrowding. Gnocchi cook quickly; once they float to the surface (about 1 minute), remove them with a slotted spoon and set aside. Repeat with remaining gnocchi.
- Pan-Fry Gnocchi: Heat 2 tablespoons of butter in a large pan over medium heat. Add half the cooked gnocchi and cook 1-2 minutes per side until lightly browned. Season with salt and cinnamon. Repeat the process with remaining butter and gnocchi. Serve immediately.
Notes
- This recipe yields about 100 pieces of gnocchi, roughly 25 pieces per dough section.
- If dough is too dry, add water 1 tablespoon at a time until slightly sticky.
- If dough is too sticky, add more gluten-free flour gradually until manageable.
- To freeze, cut gnocchi and space out on a baking sheet. Freeze for 1 hour, then transfer to a zip-top bag until ready to cook.
- Leftover cooked gnocchi can be stored in a sealed container for several days and reheated in a microwave or pan with a bit of oil or spray.
- Seasonings can be adjusted to taste; salt and cinnamon add a nice balance with the sweet flavors.
- For dairy-free options, substitute butter with oil or dairy-free butter alternatives.
- Use pure pumpkin puree or pureed butternut squash instead of pumpkin pie filling.
Nutrition
- Serving Size: 1/6 of recipe (approx. 16-17 gnocchi pieces)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 55 mg
