Okay, Let’s Talk Sweet Potato Gnocchi…
Right, confessions time. The first time I ever tried making regular potato gnocchi? Total disaster. Like, gluey, chewy little lumps. I nearly gave up entirely! But then, I discovered sweet potato gnocchi, and honestly, it changed the game for me. This version, especially with a simple, creamy sauce, has become my absolute go-to comfort food dinner. Especially when the weather turns a bit grim, you know? It just feels like a proper hug in a bowl. It’s become a bit of a staple in my house, disappears frighteningly fast.
So, Why Should You Bother Making This?
Good question! Well, for starters, it’s properly delicious. The slight sweetness from the potato with that rich, creamy, cheesy sauce? Heaven. Also, my kids actually eat this without bribery, which feels like winning the lottery some days! It seems fancy, but once you get the hang of the dough (which is less finicky than regular potato gnocchi, I swear!), it’s surprisingly straightforward. I make this when I want something that feels a bit special but doesn’t require me to be chained to the stove for hours.
Plus, homemade pasta just hits different, doesn’t it? (Okay, sometimes getting the little dumplings *not* to stick together when boiling is a faff, but draining them really well and not overcrowding the pan seems to be the trick!). It’s worth that tiny bit of potential frustration, promise.
What You’ll Need (Give or Take)
- Sweet Potatoes: About 2 medium-ish ones, maybe 400-500g? Doesn’t need to be exact. Just grab a couple that look good.
- Ricotta Cheese: Around 150g (that’s like, 2/3 of a standard tub?). Full fat gives the best texture, honestly. My grandmother swore by one specific Italian brand, but any decent supermarket one works fine. I sometimes use cottage cheese if I’ve run out of ricotta, just whizz it smooth first.
- Egg: Just one large one.
- Flour: Plain all-purpose flour. Start with about 1 cup (around 120g) and have a bit extra nearby just in case your potatoes are wetter.
- Salt & Pepper: For the gnocchi dough and the sauce. To taste, really.
- For the Dreamy Cream Sauce:
- Butter: A knob of unsalted butter, maybe 2 tablespoons?
- Garlic: 1-2 cloves, minced. Or more if you’re a garlic fiend like me.
- Heavy Cream: About 1 cup (240ml). You *can* use single cream or even half-and-half if you want it lighter, but heavy cream makes it properly luscious.
- Parmesan Cheese: A good handful, finely grated. Please, please use the real stuff if you can find it (like Parmigiano Reggiano). That powdery stuff in a shaker just isn’t the same beast. Real Parmesan makes all the difference.
- Optional extras: A few fresh sage leaves (amazing!), a grating of nutmeg (just a pinch!), maybe some red pepper flakes for a kick.
Right Then, Let’s Make Some Gnocchi!
- Cook the Spuds: First up, cook your sweet potatoes until they’re super tender. I usually prick them all over and roast them whole at about 200°C (400°F) for 45-60 minutes. You can boil or steam them too, but make sure they’re well-drained if you do – extra water is the enemy of good gnocchi dough! Roasting really brings out the flavour, I reckon.
- Mash ‘Em Up: Once they’re cool enough to handle (seriously, let them cool a bit!), scoop the flesh out and mash it really, really well. A potato ricer is brilliant for getting it super smooth and lump-free, but mashing vigorously with a fork or masher works too. Just get rid of any stringy bits.
- Make the Dough: Pop the mashed sweet potato into a big bowl. Add the ricotta, the egg, a good pinch of salt, and some black pepper. Give it a gentle mix. Now, start adding the flour, maybe half a cup at first. Mix it in gently with a fork or your hands until it starts coming together. Add more flour, a tablespoon or two at a time, just until the dough isn’t horribly sticky anymore. You want a soft, slightly pliable dough – don’t go mad with the flour or your gnocchi will be tough! It might still feel a tiny bit tacky, that’s generally okay.
- Shape ‘Em: Lightly flour your work surface. Tip the dough out and give it a very gentle knead for maybe 30 seconds – just enough to bring it together smoothly. Don’t overwork it! Divide the dough into a few portions. Roll each portion into a long rope, about finger-thick. Then cut the ropes into little pillow shapes, about 2-3cm long. You *can* roll these pieces over the back of a fork to get those classic ridges (helps the sauce cling!), but if I’m honest, half the time I can’t be bothered and just leave them as little nuggets. They still taste great!
- Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Like, properly salty – think sea water! Gently drop the gnocchi into the water, working in batches so you don’t overcrowd the pan. They’ll sink at first, then bob up to the surface when they’re cooked, which usually only takes 2-4 minutes. Once they float, give them another 30 seconds or so, then scoop them out with a slotted spoon. This is where I usually sneak a taste… purely for quality control, you understand. Drain them well form the pot.
- Whip Up the Sauce: While the gnocchi are cooking (or just after), make the sauce. Melt the butter in a large frying pan over medium heat. If you’re using sage leaves, add them now and let them crisp up slightly (then maybe scoop them out to use as a garnish). Add the minced garlic and cook for about 30 seconds until fragrant – don’t let it burn!
- Get Creamy: Pour in the heavy cream. Bring it to a gentle simmer (don’t boil it furiously!) and let it bubble away for a minute or two to thicken slightly. Grate in a pinch of nutmeg if using.
- Cheese Glorious Cheese: Turn the heat right down or even take the pan off the heat completely. Stir in the grated Parmesan cheese until it melts into a smooth, gorgeous sauce. Season with salt and pepper to taste. It might look a bit thin, but it’ll coat the gnocchi beautifully.
- Bring It Together: Gently add the cooked, drained gnocchi to the pan with the sauce. Toss everything together carefully until the gnocchi are coated. Serve immediately!
A Few Little Notes from My Kitchen
- Seriously, don’t add too much flour. The dough should feel soft, maybe even slightly sticky. Trust the process! Too much flour = heavy gnocchi.
- Make sure those sweet potatoes are fairly cool before mixing with the flour and egg. Hot potato can make the dough gummy.
- Salty boiling water isn’t just a suggestion – it seasons the gnocchi from the inside out. Makes a big difference.
- Don’t worry if your gnocchi aren’t perfectly uniform in shape. Mine never are! Rustic is good.
Playing Around: Variations I’ve Tried
I love messing about with recipes. Sometimes it works, sometimes… not so much.
- Brown Butter Sauce: Instead of just melting the butter for the sauce, let it cook until it turns nutty and golden brown before adding the garlic and cream. Adds a whole other layer of flavour – highly recommend!
- Add Some Greens: Wilted spinach or kale stirred into the sauce at the end is lovely and adds a bit of goodness.
- Make it Meaty (Optional): Crispy pancetta or crumbled Italian sausage stirred into the sauce is fantastic if you’re not keeping it veggie.
- The Failed Experiment: I once tried adding a load of chopped herbs directly into the gnocchi dough. Sounded good in theory, but it made the dough a bit wet and the flavour was kinda… muddy. Wouldn’t do that again, stick to adding herbs to the sauce.
Do I Need Fancy Kit?
Nah, not really. A potato ricer is nice for super smooth potato, makes life a bit easier, but honestly, a good old masher and some elbow grease will get you there. A big pot for boiling the gnocchi is pretty essential though – give those little dumplings space to swim! Otherwise, just standard kitchen stuff: bowls, forks, knives, a pan.
Actually, thinking about it, a bench scraper is quite handy for dividing and scooping up the dough, but a knife works too. Just be careful not to scratch your worktop!
Storing Leftovers (If Any!)
Leftovers? With this? You’re kidding, right? Okay, okay, on the *rare* occasion there are leftovers, they’ll keep in an airtight container in the fridge for a day, maybe two. The texture isn’t *quite* as perfect the next day, I find. Reheat gently in a pan, maybe with a tiny splash of cream or water to loosen the sauce. Honestly, in my house, it never lasts beyond breakfast the next day (don’t judge).
How We Eat It
We usually just pile it high in bowls and eat it straight away, maybe with a bit more Parmesan grated over the top and a good crack of black pepper. If I’m feeling particularly organised, a simple green salad with a sharp vinaigrette is nice on the side to cut through the richness. But mostly, it’s just bowl, fork, happiness.
My youngest likes to dip bread in the leftover sauce. Can’t blame him.
Top Tips (Learned the Hard Way!)
- Cool Potato Power: I’ll say it again because I once ignored this advice in a rush… LET THE POTATO COOL. Trying to make dough with hot, steamy potato was a disaster. I ended up adding so much flour to combat the stickiness that the gnocchi could have doubled as doorstops. Lesson learned.
- Taste, Taste, Taste: Taste the sauce *before* you add the gnocchi. Does it need more salt? Pepper? Maybe a squeeze of lemon juice to brighten it up? Adjust it then.
- Don’t Crowd the Pan: Boil the gnocchi in batches. If you chuck them all in at once, the water temperature will drop too much, and they can clump together or cook unevenly. Patience, young padawan!
Quick FAQs (Things People Ask Me)
- Can I use canned sweet potato puree?
- Hmm, I haven’t tried it myself. Canned puree can sometimes be a bit watery, which might mean you need a lot more flour. If you try it, maybe drain it really well first? Let me know how it goes!
- Can I make the gnocchi ahead of time?
- Yes! This works a treat. Make the gnocchi up to the point before boiling. Lay them in a single layer on a lightly floured baking sheet and pop them in the freezer until solid. Once frozen, you can transfer them to a freezer bag. Cook them straight from frozen – they’ll just need an extra minute or two in the boiling water. Super handy!
- Is it actually difficult to make?
- Honestly? No! It might seem intimidating, and your first batch might not be *perfect* (mine certainly wasn’t!), but it’s mostly about getting a feel for the dough. Don’t overthink it, don’t add too much flour, and you’ll be absolutely sorted. It’s really rewarding!
- My dough is SUPER sticky, what do I do?
- Okay, deep breath! Add a tiny bit more flour, like a teaspoon at a time, and gently mix it in. But be careful not to add too much! Sometimes just letting the dough rest for 10 minutes can help it become less sticky too. Different sweet potatoes have different moisture levels, so it’s not always an exact science.
Right, I think that’s everything! Go forth and make gnocchi – I hope you love it as much as we do. Let me know how you get on!
simo
Med