Farm-to-Table Okinawan Sweet Potato Gnocchi
Main / Sweet Potato
An unique & fun gnocchi recipe that is simple & easy to make. Enjoy this colorful homemade ʻuala (Okinawan sweet potato) pasta with your favorite sauce!
1 lb ʻuala (steamed and peeled)
1 cup All-purpose flour (or use 1:1 gluten-free ʻulu flour)
1 farm fresh egg (room temperature)
1 cup shaved Parmesan
1 tsp salt
Grate par-cooked ʻuala (Okinawan Sweet Potato) - you can also food process, 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 days 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 and ENJOY!