I am one of those people that stocks up on the frozen gnocchi at Trader Joe’s. It’s just such an easy dinner and their sauces are delicious. I remember when the cauliflower gnocchi came out and finding a bag was like finding a bar of gold.
Well, I now live a decent drive away from a TJ’s and have been trying to make more staples at home. Enter my now go-to sweet potato gnocchi recipe. Oh my goodness these are little pillows of HEAVEN!!! And they are just as good fresh as they are made from frozen. The best part is you can make a huge batch and they last for up to three months in the freezer.
This recipe is just for the gnocchi but – hot tip – my favorite way to make them is to sauté some mushrooms, shallots, and garlic in butter then toss with your cooked gnocchi and let them crisp up a bit in the pan.
Sweet Potato Gnocchi
- 2 cups cooked sweet potato
- 1/2 cup whole milk ricotta
- 2 cups all-purpose flour
- 1 tsp kosher salt
- Cook sweet potatoes until they are mashable with a fork – I like to microwave them or steam them in my InstaPot
- Stir all ingredients together until the mixture comes together in a somewhat stick ball
- Dust clean surface with flour – set mixture on flour and cut into 6 even sections
- Roll each section into an inch thick rope – making sure the rope is lightly dusted with flour but not overly coated
- Cut rope into bite size pieces and set onto a sheet pan covered in parchment paper
- Once all the mixture is cut into even pieces, take the amount you want to eat and dump into boiling salted water – the rest you can freeze on the tray then place into a bag once frozen for up to 3 months
- For the gnocchi you’re cooking – they’re done once they float to the top of the water.
- I like to take the cook gnocchi and quickly pan fry with butter, sage, shallots and mushrooms!