This recipe is sponsored by Bob’s Red Mill
I’ve partnered with Bob’s Red Mill to deliver the ultimate fall-inspired sweet potato gnocchi recipe made with Bob’s Red Mill All-Purpose Flour. Sweet potato gnocchi is easy to make at home and has the perfect dense and pillowy texture you can’t match with store-bought gnocchi. In terms of homemade pasta making, I would argue that gnocchi is no more difficult to make than your standard pasta recipe.
My gnocchi recipe is finished with a light and flavorful buttery sauce with some serious fall vibes. Bacon, shallots, garlic, brown sugar, cinnamon, nutmeg, thyme, and rosemary deliver a sweet and savory punch that perfectly compliments sweet potatoes. Need I say more?
Tips for Making Sweet Potato Gnocchi
Sweet potato gnocchi is made the same way as your basic gnocchi recipe (potato, flour, egg). Sweet potatoes have a slightly higher moisture content than russet potatoes, making the process and texture a little different.
An important thing to note is that not all potatoes are created equal. Moisture content will dictate how much flour is needed in the recipe. While my recipe starts with 2 cups of flour, you may need an extra 1/2-1 cup. The dough should not be over-kneaded and should not be sticky. If the dough is sticking to your hands or feels tacky, you need more flour.
Always keep your work surface and gnocchi well-floured. This prevents clumping and makes the dough a lot easier to work with. I prefer to bake and or microwave my potatoes in advance so they have time to cool. If you refrigerate sweet potatoes overnight after baking the skin will shrivel and easily peel off.
Cutting and Rolling Gnocchi
After you’ve formed a large dough ball, divide it into eighths and roll it into even cylinders that are roughly 1/2 an inch in diameter. Use a sharp knife to cut each piece and transfer to a floured baking sheet to store. The last step consists of creating the signature ridged exterior.
This step is optional because you can cook the gnocchi as tiny pillows and they still taste great. The ridges mostly add texture and change the overall thickness. While I prefer gnocchi with ridges, it can be scrapped if you’re pressed for time. The best tool for this task is the back of a fork.
Like most homemade pasta, gnocchi freezes really well. You can make the pasta a few days in advance and boil it with no other adjustments. Frozen gnocchi should not be thawed prior to cooking. To freeze gnocchi, freeze on a baking sheet until frozen through. Once it’s cold, you can transfer it to a plastic bag for longer storage. This prevents pieces from sticking together.
Pan-searing gnocchi is a popular method for preparing pasta dishes. It creates a crispier exterior and tender inside. I haven’t had tremendous luck pan-searing frozen gnocchi. I think your best bet is to reserve this move for freshly made gnocchi.
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Homemade sweet potato gnocchi prepared in a buttery sauce with bacon, shallots, garlic, brown sugar, cinnamon, nutmeg, thyme, and rosemary.
Sweet potato gnocchi
- 2 medium sweet potatoes (about 8 ounces each)
- 1 egg, beaten
- 2–3 cups BRM Unbleached All-Purpose Flour (as needed)
- 1 teaspoon salt, plus more for water
- 4 strips bacon, chopped
- 1 medium shallot, minced
- 1 garlic clove, minced
- 2–3 sprigs thyme, leaves removed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon brown sugar
- 6 tablespoons unsalted butter
- 1 sprig rosemary, removed from sprig and finely chopped
- Fresh parsley, for garnish
- Freshly grated parmesan cheese, for serving
For the gnocchi
- Wash potatoes and pierce the skin all over with a fork. Bake sweet potatoes for 45 minutes at 425°F or microwave for 10 minutes, rotating halfway through. Potatoes should be tender enough to easily mash. Remove the skin or scoop the potatoes out from the peel. Using a potato ricer, masher, or fork, mash the potatoes on a floured surface to form a 1-inch thick layer. Season all over with 1 teaspoon of salt. Let cool before adding the egg.
- Pour beaten egg over the potatoes and incorporate with a fork. Evenly top with 2 cups of flour and slowly incorporate using the fork. Once doughy, knead until incorporated and smooth. If the dough is sticky, add more flour until you can easily work the dough without it sticking to your hands. The dough should be easily malleable but dry to the touch (almost like playdough). Be sure not to over-knead the dough. Clean up your work surface and apply more flour as needed.
- Cut the dough into eight equal pieces and roll into ropes roughly 1/2-3/4 inch in diameter. If the dough starts to feel sticky, dust it with more flour. With a sharp knife, slice ropes into 1/2-inch pillows and set aside on a floured surface or baking sheet.
- If adding the ridges, gently roll the gnocchi down the backside of a fork, pressing gently but firm enough to create a uniform ridge around the circumference. Keep gnocchi well-floured and set aside until ready to boil. See notes below on freezing.
- Bring a large pot of generously salted water to a boil. Cook gnocchi until they float to the surface, about 2-3 minutes. Drain once cooked.
For the sauce
- Meanwhile, in a large skillet over medium heat, cook bacon until browned and fully cooked through. Transfer to a lined plate to drain. Discard or wipe up the majority of the bacon grease, leaving behind a thin coating for flavor.
- Melt 1 tablespoon of butter and add shallots. Cook until tender and starting to slightly brown, about 2 minutes. Add garlic and cook for 1 more minute. Melt the remaining 5 tablespoons of butter with rosemary, thyme, cinnamon, and nutmeg. Heat for 5 minutes so the flavors can meld together.
- Return bacon and add gnocchi. Toss to coat in the sauce. Serve immediately topped with fresh parsley and plenty of freshly grated parmesan cheese.
An important thing to note is that not all potatoes are created equal. Moisture content will dictate how much flour is needed in the recipe. While my recipe starts with 2 cups of flour, you may need an extra 1/2-1 cup.
Gnocchi freezes really well. You can make the pasta a few days in advance and boil it with no other adjustments. Frozen gnocchi should not be thawed prior to cooking. To freeze gnocchi, freeze on a baking sheet until frozen through. Once it’s cold, you can transfer it to a plastic bag for longer storage. This prevents pieces from sticking together.
- Serving Size: 1/4
- Calories: 799
- Sugar: 1.9g
- Sodium: 1175mg
- Fat: 27.6g
- Saturated Fat: 14.2g
- Carbohydrates: 115.9g
- Fiber: 8.9g
- Protein: 20.8g
- Cholesterol: 108mg
Keywords: sweet potato gnocchi