Purple Sweet Potato Gnocchi

These pretty purple sweet potato gnocchi are easy, inexpensive, and only require a few ingredients. And, the extras freeze for a later meal in a flash!

Course Main Course

Cuisine Italian

Keyword gnocci, sweetpotato

Prep Time 30

Cook Time 5

Cost les than $10

Ingredients

~2 lbs sweet potatoes
1 large egg slightly beaten
1+1/4 cup AP flour separated
2 tsp sea salt

Instructions

Preheat oven to 400°.
Wash and prick potatoes with a fork.
Bake on a oven-safe tray for ~45 minutes or until soft.
Allow potatoes to slightly cool. Carefully cut in half and scoop out flesh into a mixing bowl with a large spoon.
Squeeze potatoes through a ricer [a must have kitchen tool IMO; see where to buy at bottom of blog post]. You can use a potato masher; however, you will not get the smooth, desired texture.
Add egg to and salt to bowl.
Add one cup flour and combine using spoon then hands.
Add up to 1/4 cup flour, as needed, until a slightly firm, smooth dough is formed.
Divide dough by eight and roll, forming 12 even "ropes."
Cut "ropes" into 3/4ish" pieces.
Roll each piece on the back of tines of a fork to form ridges, using a gnocci board, or simply use your finger to make a little dimple in each. ;)
Carefully drop in heavily salted boiling water and cook until the pieces float OR freeze for later use (see instructions in notes below}.
Serve with your favorite sauce and garnish. (This is a creamy butternut squash sauce. It's your kitchen. Maybe some brown butter sage? Or simple butter and parm toss?)
Enjoy!

Notes

TO FREEZE: Place prepared on a gnocchi baking sheet, making sure the pieces are not touching. Put in freezer until solid (~1 hour). After gnocchi are frozen, put them in a airtight freezer bag. When you're ready to eat, carefully drop them into heavily salted water until they float. Thawing not necessary.