Farm-to-Table Sweet Potato Gnocchi
Main / Sweet Potato
A unique sweet potato gnocchi recipe that is simple and easy to make. Enjoy this fun and colorful homemade pasta recipe with pumpkin alfredo sauce!
1 lb purple Hawaii Ulu Coop purple sweet potatoes
1 cup of all purpose flour (or use 1:1 gluten free flour)
1 farm fresh egg (room temperature)
1 cup shaved parmesan
1 tsp of salt
Grate par-cooked purple sweet potatoes (you can also use a food processor ,mash, or rice the potatoes)
Lightly flour your work surface (as well as your hands) before gently combining purple sweet potato, flour, egg, parmesan, and salt.
Work the mixture until it’s fully combined. Roll the dough into a ball and cut it into four even pieces. Then roll each piece into a long log that’s about 1/2 an inch thick.
Cut the log into 1 inch pieces, then toss each piece of gnocchi into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.
Optional: Add ridges to the gnocchi by using a fork or gnocchi board
Pro Tip: If you’re not planning to cook the gnocchi immediately, they can be stored in the refrigerator for 2 day or frozen for 2 weeks
Boil a pot of water, add a splash of oil, and a dash of salt.
Add the gnocchi into the boiling water and cook for 2 minutes. Once the gnocchi is floating, remove it from the water using a slotted spoon.
Add gnocchi to your favorite sauce or try it with pumpkin alfredo sauce found and ENJOY!
Looking for Okinawan Sweet Potatoes to make this recipe? Try our recipe-ready Okinawan purple sweet potatoes.