In this sweet potato gnocchi, the traditional russet potatoes are swapped out for sweet potatoes. Not only do sweet potatoes offer incredible flavor, they're also less starchy than potatoes, meaning that it's easier to avoid any dreaded gumminess. Our recipe takes four pantry staples (sweet potatoes, Parmesan, flour, and eggs) and transforms them into a hearty dish that's high on our list of comfort foods.
Cook the sweet potatoes: Scrub, dry, and pierce in several places with a fork. Place sweet potatoes on a microwave-safe plate and microwave on full power until completely tender, 8 to 9 minutes. Let cool slightly.
Slice the sweet potatoes lengthwise to expose the interior. Scoop out the flesh, being careful not to get large pieces of skin mixed in. A muffin scoop can be a great tool for scooping.
Place the sweet potato flesh into a potato ricer with the large hole screen and press through. If you don't have a potato ricer, use a potato masher or fork. Keep in mind you want the potato to be light and fluffy, as opposed to densely mashed. You should have about 1 1/4 cups (225g) prepared sweet potato. (If you have significantly more sweet potato flesh, save it for another application.)
Cool the potato to lukewarm. Add the egg, mixing until well combined.
In a small bowl, whisk together the Parmesan and the flour. With your fingers or a fork, gently work the Parmesan and flour mixture into the potato mixture. Use a light touch to keep the mixture from becoming too dense. You're looking to make a soft dough that just holds together. It's OK if there's flour still left in the bowl; you don't want to knead the dough thoroughly.
Cover the sweet potato gnocchi dough with plastic wrap and allow it to rest while you bring 2 quarts of water to a rolling boil. On another burner, melt 2 tablespoons butter in a large skillet. You'll need both the water and skillet ready to go when you start cooking the gnocchi, as they cook in just a few minutes.
When the water is nearly boiling, use a baker’s bench knife to divide the dough into 3 pieces. Divide those pieces into smaller pieces, about the size of your index finger (1/2") and about 1" long.
Gently roll each gnocchi in flour to prevent sticking. Using a gnocchi board or fork, press grooves into each piece and set it aside as you roll more pieces. (Not sure how to use a gnocchi board? Head on over to our blog to check out the step-by-step photos.)
Place the gnocchi into the boiling water and stir gently. They'll sink at first but will begin to float after a few minutes. Once all of the gnocchi are floating, cook for 1 to 2 minutes.
Making sure the skillet is hot, use a slotted spoon or strainer to scoop up the gnocchi into the hot butter. Fry until they turn golden brown on one side, then flip and cook for another minute or two. Serve hot with additional Parmesan or small pieces of feta, smoked mozzarella, or Gorgonzola cheese, or with your favorite sauce.
