Homemade Potato Gnocchi Recipe 2022 | Allfoodrecipies

Sweet Potato Gnocchi Recipe

Made from scratch, soft and fluffy Sweet Potato Gnocchi Recipe. Served with crispy fried Sage leaves and a delicious brown butter sauce. This is a great meal that’s easy to prepare and perfect for those occasions when you need something extra special.

It’s so easy to make a sweet Potato Gnocchi Recipe from scratch. You just need to cook the sweet potatoes, then add the rest of the ingredients and boil the water until they become fluffy.

Homemade Potato Gnocchi Recipe 2022 Allfoodrecipies

 

This sauce is easy to prepare and delicious. All you need is butter!

This gnocchi can be used as a side, main, or starter. It’s versatile enough to please your family and friends. Find all the details on how to make gnocchi and sauce, as well as the best ways to serve it.

What You Need To Make Potato Gnocchi Recipe

Sweet potato sizes can vary in size, some are quite large while others are small enough that you may only need one. Before you start, make sure to know how many sweet potatoes you need. You should have about 1 lb (0.45kg).

Ricotta Full-fat ricotta is best for creamy flavors. However, drain the ricotta well to get rid of any liquid. This can be done by running it through a cheesecloth or mesh sieve.

White pepper I love white pepper in this recipe. It gives it a great flavor and isn’t too strong. Regular black pepper is fine if you don’t have it.

Sage & Thyme: Fresh sage is essential to make crispy little bites of sage. You can also use dried thyme, but it is fresh and fragrant.

Potato Gnocchi Recipe 2022

 

How To Make Potato Gnocchi Recipe

Use a knife or fork to pierce the sweet potatoes. Bake in a hot oven at 400F/200C for approximately 1 hour. Or, you can microwave them for about 30 seconds.

Let them cool down, then take off the skin.

To drain ricotta, use a cheesecloth to drain excess water or a mesh sieve.

In a large bowl, combine the sweet potatoes with the milk.

Mix together parmesan and thyme, white pepper, and 1 egg yolk.

Mix the ricotta with the mixture until it is well combined.

Mix in the flour until it is well combined.

You can add 1/4 cup flour to thicken the mixture until it doesn’t stick.

The crispy sage can be made by cooking them in oil and letting them drain on kitchen tissue.

Brown butter in a small saucepan. Keep warm.

Fill the piping bag with sweet potato mixture. Cut a tip.

Mix the mixture in a saucepan of salted boiling water. Cut into pieces about 2 inches long.

When the gnocchi have risen to the top, take them out with a slotted spoon.

Serve the brown butter sauce over the sage and crispy sage.

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Top Tips For Making Potato Gnocchi Recipe

  • You can also use walnut oil instead if you don’t like brown butter.
  • The sage only needs to be fried for a few seconds in oil. Fry three to four leaves at a stretch. Then, transfer the leaves to a towel to dry.
  • You can use the microwave to quickly cook your sweet potato. Or, you can make my Instant Pot Sweet Potato recipe.
  • With toasted walnuts or pine nuts, this dish is amazing. I think the crunch adds to this dish and makes it more complete.

Official Website: www.finecooking.com

Potato Gnocchi Recipe

Potato Gnocchi Recipe

 

Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes

Ingredients

  • 1 lb sweet potato
  • 1 tbsp fresh thyme
  • 1/3 cup parmesan cheese
  • 1/4 teaspoon white pepper
  • 1 cup ricotta drained
  • 1 egg yolk
  • 2 1/4 cups all-purpose flour divided

The Sauce

  • 1/2 cup butter
  • Salt to taste
  • 1 sprig of fried sage
  • Add a pinch of pepper
  • 1/2 cup olive oil

Instructions

For the Gnocchi:

  • Use a knife or fork to pierce sweet potatoes a few more times. Bake at 400F for approximately an hour or heat in the microwave for 8-10 minutes.
  • You can drain ricotta using cheesecloth or a sieve.
  • Allow them to cool, then remove the skins.
  • The fresh thyme can be chopped. In a bowl, mash sweet potatoes. Blend in the thyme and parmesan, white pepper, ricotta, and 1 egg yolk until smooth.
  • Mix 2 cups flour with the milk until well combined.
  • To make sure the mixture is not too dry, add 1/4 cup flour to get it to the desired consistency.
  • Transfer the dough to a piping bag. Cut off the tip so that there is a 3/4 inch opening.
  • Bring a large pot of salted water over a boil.
  • Gnocchi can be poured over the water, and then cut into pieces about 2 inches in increments.
  • Boil the eggs in boiling water until they are dissolved.

For the Assembly:

  • Heat olive oil in a small saucepan. Add a few sage leaves to the olive oil. After about 2-4 seconds, flip the oil over. Transfer to a towel.
  • Heat butter in a small saucepan. Stir occasionally until it turns golden brown. Be cautious of splashes.
  • Spread browned butter on top of the gnocchi. Sprinkle salt, pepper, parmesan, and fried sage leaves.

Notes

  • The gnocchi can be made a day in advance. Transfer to a baggie and keep in the refrigerator. Boil the mixture before serving.
  • You can also use walnut oil to replace brown butter if you don’t like the taste of brown butter.
  • The sage only needs to be fried for a few seconds in oil. Fry three to four leaves at a stretch. Then, transfer the leaves to a towel to dry.
  • With toasted walnuts or pine nuts, this dish is amazing. I think the crunch adds to this dish and makes it more complete.
  • Gnocchi can be frozen before being boiled.

Nutrition

Serving: 85grams | Calories: 476kcal | Carbohydrates: 53g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 98mg | Sodium: 303mg | Potassium: 355mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11520IU | Vitamin C: 3.7mg | Calcium: 193mg | Iron: 3.1mg

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Potato Gnocchi Recipe FAQ

Q.1 Is it better to bake or boil gnocchi?

Step 2: Bake your potatoes. Good gnocchi dough is not made from water. To cook my potatoes, I pierce each one with a fork and then bake them on a salty baking sheet to extract excess moisture.

Q.2 Ca

Potato Gnocchi Recipe

n I use any potatoes for gnocchi?

floury and all-purpose potatoes are the best types of potatoes for gnocchi. They are low in moisture and can keep their shape even after being rolled into the dough. This makes them ideal for making small, compact gnocchi.

Q.3 Do you need to boil gnocchi before frying it?

NO is the simple answer. It doesn’t make a difference how long it takes to cook (it takes more because you need to boil them first), nor the quality or taste. Toss the bags in a pan, and then fry.

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