Sweet Potato Gnocchi

Chewy and delicious sweet potato gnocchi made from scratch. It pairs well with chicken breast, vegetables and any cream sauce.

Let us know how you like it!

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Course: dinner

Cuisine: Italian

Keyword: alfredo, chicken, Gnocchi, sweet potato

Bake the sweet potatoes until they are soft but not burned. Cut them in half length-wise and set aside to cool.
Scrape the insides of the sweet potatoes into a bowl and weigh them. You will want to use approximately the same weight in flour as potatoes.

Add Salt, egg, minced garlic, and optional nutmeg to the potatoes and mix thoroughly to combine.
Begin adding the flour a cup at a time mixing until a sticky dough forms. Dump this dough into a clean and floured work surface and knead by hand continuing to incorporate flour until a dough ball forms that has the consistency of playdough. It should no longer be sticky to your hands or work surface and you should have added approximately equal weights potato and flour.

Divide the dough ball into 4 even pieces and just like in kindergarten, roll these into playdough snakes that are the thickness of your little finger, about half an inch. With a dough knife, cut these playdough snakes into half-inch pieces and toss them with flour so they don't stick to each other.
One at a time, press the little dough balls with the tines of a dinner fork, pressing them flat and adding fun texture to them.

In batches, add the gnocchi to a large pot of boiling salted water. Give them a gentle stir so they don't stick to the bottom.
With a slotted spoon, scoop out the gnocchi about 1 minute after they have floated to the surface. Place them aside in a bowl and toss them with a tablespoon of olive oil to coat.

In batches to not over-crowd the pan, fry freshly cooked gnocchi in a pan until they are toasty and beginning to brown on the outside.
Serve with chicken and your favorite pasta sauce.