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Hand holding a plate of sweet potato gnocchi with a gold spoon in it.

5 Ingredient Sweet Potato Gnocchi


  • Author: Kate Alexandra
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie

Description

It’s so easy to make soft, fluffy sweet potato gnocchi and you only need 5 easy-to-find ingredients. Toss with nutty brown butter, rosemary, garlic and chorizo for a wonderful showstopper of a meal, fab for weeknights, special occasions or the holiday season.


Ingredients

Scale

For the sweet potato gnocchi – 

  • 500g/1lb sweet potato (roughly 2 medium)
  • 1 tablespoon olive oil
  • 1 cup ricotta
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 1/4 cups plain flour

For the brown butter sauce – 

  • 50g/2oz chorizo, casing removed and diced (optional)
  • 4 tablespoons butter
  • 3 garlic cloves, crushed
  • 1 sprig of rosemary, stem removed
  • 1 teaspoon flaky salt
  • Grated parmesan cheese

Instructions

  1. Roast the sweet potatoes. Heat your oven to 200C/390F fan and line an oven tray with baking paper. Slice your sweet potatoes in half, then drizzle the exposed sides with 1 tablespoon of olive oil. Place them cut-side down on the prepared tray, then transfer them to the oven and roast for 30 minutes, until you can easily pierce them right through with a knife. 
  2. Mix the gnocchi dough. Scoop the sweet potato flesh straight from their skins into a large bowl, then add 1 cup of ricotta, 1/4 cup grated parmesan, 1 teaspoon of salt and 1/2 teaspoon of ground nutmeg. Mix the sweet potato through the other ingredients, using your spatula or spoon to break up the flesh into a semi-smooth mixture (don’t worry if it’s not perfectly smooth).
  3. Add the flour. Working with about 1/2 cup at a time, add the flour into the bowl. Mix it through the dough until it’s JUST combined, then keep adding, until the dough is less sticky and able to be handled.
  4. Shape the gnocchi. Lightly flour a flat, clean surface, then transfer the dough out onto it. Form it into a chunky log, then cut off a roughly 1-inch piece from the short end. Roll the dough out into a long rope, then use a knife to slice pieces off, about 1 inch long and transfer to a baking paper lined tray or plate. Continue with the rest of the dough.
  5. Make the brown butter sauce. If you’re using the chorizo, add the diced chorizo into a high-sided pan or skillet, then turn the heat to high. Cook the chorizo, stirring, for a couple of minutes, until super crispy. Transfer to a plate, but keep any chorizo oil in the pan. Add the butter and let it melt, stirring as it starts to foam up, develop little brown spots and smell gorgeously nutty. This is your brown butter. Remove the pan from the heat.
  6. Cook the gnocchi. Bring a large pot of water to the boil (I literally boil my kettle and pour that in the pot to save time), then add the gnocchi. Cook for a couple of minutes, until the gnocchi float to the top of the water. At this point, they’re ready. 
  7. Finish the gnocchi in the sauce. Use a slotted spoon to transfer the cooked gnocchi straight into the pan with the brown butter (don’t worry if some of the cooking water gets in the pan – this is going to help form a lovely luscious sauce). Turn the heat back on to medium, then toss the gnocchi through the brown butter, letting it sit undisturbed on one side for a few minutes, to crisp up the bottom. Add the crushed garlic, flaky salt and rosemary leaves, then toss them through the gnocchi and remove from the heat. Divide between plates and top with the crispy chorizo and grated parmesan. Enjoy right away.

Notes

TIME SAVER: You can cut down cooking time by piercing the sweet potatoes with a fork, then popping them into the microwave on high for around 7 to 8 minutes, until super soft.

STORAGE INSTRUCTIONS: The gnocchi is best served right away, but leftovers can be reheated in the microwave and will keep for 3 days in the fridge. You can freeze the uncooked gnocchi and then cook it straight from frozen if you like – arrange them on a lined tray on a single layer, then freeze until solid. Once solid, transfer to ziplock bags. You can make the brown butter up to 2 weeks in advance (store it in the fridge) and the chorizo can be made a few days in advance and stored in the fridge.

INGREDIENT NOTES: Skip the nutmeg if you like, and you can use 00 flour if you have it. If you want to keep this vegetarian, you can cut out the crispy chorizo garnish. 

SERVING SUGGESTIONS: If you don’t use the brown butter sauce, you can use the gnocchi in any pasta recipe you like (just replace the pasta with the gnocchi). I love it with creamy gochujang sauce, basil pesto, sun-dried tomato pesto, mushroom Alfredo sauce or spicy tomato ‘nduja sauce.

  • Prep Time: 15
  • Cook Time: 40
  • Category: pasta
  • Cuisine: italian

Nutrition

  • Serving Size: 350g
  • Calories: 570
  • Sugar: 8.5g
  • Sodium: 1027mg
  • Fat: 27.8g
  • Saturated Fat: 14g
  • Carbohydrates: 60g
  • Fiber: 5.3g
  • Protein: 20.9g
  • Cholesterol: 69mg

Keywords: kumara gnocchi, homemade gnocchi