5 Ingredient Sweet Potato Gnocchi is a delightful dish that transports you to comfort food bliss. With the combination of fluffy sweet potatoes and creamy ricotta, each bite is a warm hug for your taste buds. This recipe is perfect for weeknight dinners but special enough for gatherings, making it a versatile addition to your culinary repertoire. Plus, it’s incredibly easy to whip up, with simple, wholesome ingredients. Ready to dive in? Follow this step-by-step guide to create your own heavenly gnocchi!

Ingredients

• 1 lb (500g) sweet potatoes (roughly 2 medium): These vibrant tubers are packed with natural sweetness, giving the gnocchi a lovely flavor.
• 1 tablespoon olive oil: Adds richness and enhances the dough’s texture.
• 1 cup ricotta: This creamy cheese brings a luscious element, making the gnocchi both rich and comforting.
• 1/4 cup grated parmesan cheese: The savory depth from parmesan enriches the overall flavor profile.
• 1 teaspoon salt: Essential for seasoning, elevating every ingredient’s taste.
• 1/2 teaspoon nutmeg: A pinch of nutmeg adds warmth and complexity.
• 1 1/4 cups all-purpose flour: The backbone of the dumpling, ensuring the perfect dough consistency.
• 2oz (50g) chorizo (optional): For those who love a flavorful kick, crispy chorizo adds a fun twist.
• 4 tablespoons butter: Provides a nutty backdrop in which the gnocchi are tossed, imparting a divine richness.
• 3 garlic cloves, crushed: The aromatic scent of garlic elevates each bite.
• 1 sprig of rosemary: Fresh herbs introduce a wonderful fragrance and taste.
• 1 teaspoon flaky salt: This finishing touch adds a desirable crunch.
• Parmesan cheese, grated: For serving, because more cheese is always better!

Step-by-Step Directions

Heat your oven to 400°F (200°C fan) and line a sheet pan tray with parchment paper. Slice the sweet potatoes in half and drizzle their exposed sides with 1 tablespoon of olive oil. Place them cut-side down on the prepared tray, then roast for 30 minutes. The sweet potatoes should be tender enough to pierce easily with a knife.

Once roasted, scoop the sweet potato flesh into a large bowl. Add 1 cup of ricotta, 1/4 cup of grated parmesan, 1 teaspoon of salt, and 1/2 teaspoon of nutmeg. Mix until you achieve a semi-smooth mixture; it’s okay if it’s not perfectly blended.

Next, gradually work in about 1/2 cup of flour at a time. Mix until just combined, and continue adding flour until the dough is less sticky and manageable.

Lightly flour a clean surface and transfer the dough onto it. Shape it into a chunky log, then cut off roughly 1-inch pieces. Roll each piece into a long rope and slice off bite-sized pieces. Transfer these to a parchment-lined tray or plate, repeating this process until all the dough is shaped.

If you opt for chorizo, cook it in a high-sided pan over high heat until crispy. Keep the rendered oil in the pan, but transfer the chorizo to a plate. In the same pan, add the butter and allow it to melt, stirring until it foams and develops a nutty aroma—this is your brown butter.

Bring a large pot of water to a boil (you can save time by boiling water in your kettle and pouring it straight in). Once boiling, add the gnocchi. Cook until they float to the surface, indicating they’re ready.

Use a slotted spoon to move the cooked gnocchi to the brown butter pan. Don’t worry if some cooking water joins in; it creates a lovely sauce. Turn the heat to medium and let the gnocchi crisp for a few minutes.

Add the crushed garlic, flaky salt, and rosemary. Toss everything together, then remove from heat. Serve the gnocchi on plates, drizzled with the brown butter sauce, and topped with crispy chorizo and grated parmesan. Enjoy!

Tips & Tricks

For perfectly tender gnocchi, avoid overworking the dough. If they feel too sticky, add a bit of flour, but aim for a slightly sticky consistency. When boiling the gnocchi, ensure the water is at a rolling boil to help them cook evenly.

Serving Suggestions & Pairings

This gnocchi pairs beautifully with a simple side salad or steamed vegetables for a well-rounded meal. It’s exquisite when served with a glass of white wine or sparkling water with lemon for a refreshing contrast.

Nutritional Information

Each serving of sweet potato gnocchi contains approximately 320 calories, featuring essential nutrients like fiber and protein from the sweet potatoes and ricotta. The dish is rich in healthy fats due to the olive oil and butter. To maintain balanced meals, consider serving with greens or lean protein.

Storing Tips & Variations

Store leftover cooked gnocchi in the refrigerator for up to 3 days. To freeze, place uncooked gnocchi in a single layer on a tray and freeze until solid, then transfer them to a container. They can be cooked directly from frozen. You can switch up the cheeses or add spinach and herbs for variations, tailoring the gnocchi to your preferences.

Conclusion

Ready to indulge in your very own 5 Ingredient Sweet Potato Gnocchi? The process of making it from scratch is rewarding, and the delightful flavors will keep your family coming back for more. Once you give it a try, don’t forget to share your experience and variations!

FAQs

1. Can I make gnocchi without ricotta?
Yes! You can substitute ricotta with mashed potatoes or a dairy-free alternative if desired.

2. Can I use other types of flour besides all-purpose?
Absolutely! You can experiment with whole wheat flour or gluten-free alternatives, but the texture may differ slightly.

3. How can I add more flavor to the gnocchi?
Consider adding herbs or spices, like garlic powder or thyme, into the dough for additional depth of flavor.

4. What is the best way to reheat gnocchi?
Reheat boiled gnocchi in a skillet with a bit of butter until heated through or toss in a pot with hot water for a few minutes.

5. Can I prepare gnocchi ahead of time?
Yes! You can shape them and refrigerate or freeze them until you’re ready to cook, making meal prep a breeze.

Sweet Potato Gnocchi

A delightful dish featuring fluffy sweet potatoes and creamy ricotta, perfect for weeknight dinners and gatherings alike.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

Gnocchi Dough Ingredients

• 1 lb sweet potatoes (roughly 2 medium) Packed with natural sweetness.
• 1 tablespoon olive oil Enhances the dough’s texture.
• 1 cup ricotta Brings a luscious element.
• 1/4 cup grated parmesan cheese Enriches the flavor profile.
• 1 teaspoon salt Essential for seasoning.
• 1/2 teaspoon nutmeg Adds warmth and complexity.
• 1 1/4 cups all-purpose flour Ensures perfect dough consistency.
• 2 oz chorizo (optional) Adds a flavorful kick.

Sauce and Garnish Ingredients

• 4 tablespoons butter Provides a nutty backdrop.
• 3 cloves garlic, crushed Elevates each bite with aroma.
• 1 sprig rosemary Introduces fragrance and taste.
• 1 teaspoon flaky salt Adds crunch.
• Parmesan cheese, grated For serving.

Method

 

Preparation

1. Heat your oven to 400°F (200°C fan) and line a sheet pan with parchment paper.
2. Slice the sweet potatoes in half and drizzle their exposed sides with olive oil. Place them cut-side down on the prepared tray and roast for 30 minutes.
3. Once roasted, scoop the sweet potato flesh into a large bowl.
4. Add ricotta, grated parmesan, salt, and nutmeg. Mix until semi-smooth.

Making the Gnocchi

1. Gradually work in flour, mixing until the dough is less sticky.
2. Transfer the dough onto a floured surface, shape into a chunky log, and cut into 1-inch pieces.
3. Roll each piece into a long rope and slice off bite-sized pieces.
4. Transfer to a parchment-lined tray or plate.

Cooking

1. If using chorizo, cook it in a high-sided pan over high heat until crispy, then transfer to a plate.
2. In the same pan, add butter and melt, stirring until it foams and develops a nutty aroma.
3. Boil a large pot of water and add the gnocchi. Cook until they float to the surface.
4. Use a slotted spoon to move the cooked gnocchi to the brown butter pan.
5. Add crushed garlic, flaky salt, and rosemary. Toss together and serve topped with chorizo and grated parmesan.

Notes

For perfectly tender gnocchi, avoid overworking the dough. If they feel too sticky, add a bit of flour. Serve paired with a side salad or steamed vegetables.