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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 minutes
Cook Time 5 minutes
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.