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Sweet Potato Gnocchi

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“This is from Better Homes and Gardens. It is EXCELLENT served w/ freshly grated parmesan cheese and melted butter. Freezable as well!”
READY IN:
1hr 10mins
YIELD:
96 gnocchi
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, cook sweet potatoes, covered, in enough boiling salted water to cover for 25-35 minutes (until tender).
  2. Drain well; return to same pan. Over low heat, mash potatoes until smooth allowing any extra moisture to evaporate.
  3. Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1.5 cups of flour.
  4. On a well-floured surface, knead in the remaining .5 cup flour, kneading for 2-3 minutes or until a soft dough ball is formed.
  5. Divide into 8 pieces and roll each piece into a 12" long log (1" in diameter).
  6. Cut into 1" pieces & w/ a floured finger, make a dimple in the center of each piece.
  7. Boil a large pot of salted water. Cook gnocchi, in small batches for 3-4 minutes, or until they float to surface of water (Careful not to overcook).
  8. Remove w/ skimmer or slotted spoon & drain on paper towels or tea towel.
  9. Cover to warm while making rest of gnocchi.

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