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Sweet Potato Gnocchi Recipe

The perfect dinner inspiration is Easy sweet potato gnocchi with a spicy Pomodoro sauce.
 
Using a freezer bag as a pastry bag for this recipe makes it a SUPER example of a “crappy little kitchen” recipe, using not only gourmet recipe expertise but crappy little kitchen knowledge as well.
 
This sauce is Spicy Pomodoro.
 
Translated “golden apple,” it’s meant to be quick while tasting as though it took all day.
 
If you prefer skipping the sweet potato, we have an easy mashed potato gnocchi perfect for using up leftover mashed potatoes.

sweet potato gnocchi with pomodoro sauce

 

Ingredients:

2 Medium Sweet potatoes
Sea salt to taste
½ cup All-purpose flour 
½ cup Parmesan cheese, freshly grated (save some for garnish)
1 Egg yolk 
¼ c + ¼ Tablespoon Extra virgin olive oil 
½ cup Shallot, chopped 
2 Garlic cloves, minced 
Sea salt to taste
Black pepper to taste
2 cups Baby Roma tomatoes, quartered 
2 tsp Red pepper flake 
10 Fresh basil leaves, sliced thinly (save some for garnish)

sweet potato gnocchi close up

How to Make Sweet Potato Gnocchi

1. Preheat your oven to 350°. Rub the sweet potato with olive oil and put them on a baking sheet and in the oven. They should roast for about 30 minutes. Bring your sweet potatoes out of the oven using a kitchen towel (they will be hot). Carefully cut a slit running the sweet potato’s length and squeeze their contents into a medium-sized bowl.

2. Use your whisk to mash any lumps out of the roasted sweet potatoes. Fold in the flour and Parmesan cheese. Season to your tastes with salt and pepper, and then mix in the egg yolk. Refrigerate for an hour to chill and set up to a firmer texture.

3. Place your 12-quart stockpot over high heat and fill it halfway with water. When the water begins to boil, add 1 tablespoon of sea salt.

4. Place your 8-inch sauté pan over medium heat and add the olive oil. When it heats slightly add the shallot and garlic, cooking until softened and lightly browned. Season lightly with salt and pepper.

5. Carefully slide in the tomatoes and red pepper flake, allowing it to come to a boil. Move to a back burner on a very low heat while it cooks for 20 minutes.

6. Place your 12-inch sauté pan onto medium-high heat. Pull your gnocchi dough out of the refrigerator and put it into the bottom of a freezer bag. Push all of the contents into a bottom corner and cut a centimeter-sized whole into that corner.

7. Over the boiling water in the 12-quart stockpot, squeeze lightly on the freezer bag to force out 1 centimeter of dumpling. Use your knife to cut each dumpling-making it fall into the simmering water. Use half of the bag of dough in this fashion.

8. When those dumplings begin to float in the boiling water. Add 1/4 cup of olive oil to the 12-inch sauté pan. Carefully strain the gnocchi from the stock pot, allowing all the water to drain. Pour them into the sauté pan being VERY careful to pour them in AWAY from yourself. Move them around slightly to make sure they brown evenly. When golden brown, transfer them to your serving platter.

9. Repeat steps 7 and 8 with the dough remaining in the freezer bag. Taste your Pomodoro sauce at this point to see if it needs any more seasoning. Toss the fresh basil through the sauce to cook for 1 minute before topping your gnocchi.

10. Whenever garnishing a gourmet plate, be certain to use flavor profiles that are present in the dish. Garnish the plate with extra sliced basil from the sauce and grated Parmesan cheese from the gnocchi.

Copyright 2008-2010. Jennifer Schaertl. All rights reserved.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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