Sweet Potato Gnocchi homemade from scratch tossed in a fragrant Garlic Sage Olive Oil. You will never want to eat store bought gnocchi again!
[This post was sponsored by Culinary Corner. All opinions are my own. This post contains affiliate links.]
I was just about to start writing up this blog post when Aldo looked over my shoulder, saw the photos, and asked, ”What are you going to write about these? Are you just going to write ‘gnocchi gnocchi gnocchi gnocchi gnocchi gnocchi gnocchi‘?” He’s a funny guy.
Luckily for you I will not write the word ‘gnocchi’ 300+ times, even though that is how I felt when I was making the gnocchi and eating it. 🙂
Have you ever made your own pasta or gnocchi? It is strangely therapeutic! I love watching the flour and liquid part mix together – it looks like it will never come together and then all of a sudden it does and it feels so satisfying. I love kneading the dough, adding more flour bit by bit until a smooth elastic dough forms and it no longer sticks to your fingers. I love rolling out the dough, and in the case of gnocchi cutting it into small even pieces and gently pressing it with a fork. I love how quickly gnocchi cooks in boiling water and rises to the top. I love biting into freshly made pasta knowing that I made it myself and didn’t buy pasta in a box.
So anytime I am craving gnocchi and have a few extra minutes, it is always worth it to make it from scratch!
I put a little twist on the classic gnocchi this time by using sweet potato instead of regular potato, and I think it turned out so great! The color of the Sweet Potato Gnocchi is lovely and the subtle sweetness is wonderful. After making the sweet potato gnocchi, I tossed it in a simple garlic sage olive oil and the combination of flavors was pretty amazing. I love sage paired with sweet potato. This sweet potato gnocchi can also be served with any pasta sauce you would use for regular gnocchi – I think it would look gorgeous in an Alfredo sauce.
If you end up making this Sweet Potato Gnocchi, I would love to see a comment about how you served it – whether you tried the garlic sage olive oil or used another sauce.
I made this Sweet Potato Gnocchi on the Culinary Corner bamboo cutting board, which I am so glad I got to try out! This cutting board is double sided: one side has grooves to catch any juices from slicing fruits and vegetables, and the other side has a ruler and circles to help with measurement. The ruler side was perfect for measuring out even pieces for the gnocchi. The cutting board is oversized and was great for rolling out the dough on the board instead of on the counter.
Sweet Potato Gnocchi
*Sweet Potato Gnocchi*
- 1 cup mashed sweet potato (from 1 medium, 8-oz sweet potato)
- 1 egg
- 2 to 2 1/4 cups all purpose flour
- 1/4 teaspoon salt for gnocchi
- 1 tablespoon salt for cooking water
*Garlic Sage Olive Oil*
- 1 tablespoon olive oil
- 2 garlic cloves , minced
- 2 tablespoons dry white wine
- 8-10 sage leaves
- Salt & pepper to taste
Sweet Potato Gnocchi:
- Use a small food processor or personal blender to blend together the mashed sweet potato, egg, and salt until no lumps remain. Place in a large bowl and add 2 cups of flour. Mix dough together until a sticky consistency, then knead the dough until smooth, adding additional flour as necessary so that the dough is no longer sticky. The amount of flour will depend on the humidity of the day and the size of your egg. I used 2 and 1/4 cups flour on a hot and humid summer day with a medium sized egg.
- Bring a large pot of salted water to a boil while you work on step 3.
- Cut the dough into 8 even pieces. Cover the dough with a damp towel and work with one piece at a time. Roll out the dough into a long rope until it is about 1/2 inch thick. Cut the dough into 3/4 - 1 inch pieces and use a fork to press the gnocchi down and form the beautiful gnocchi indents. Repeat with the other pieces of dough.
- Add the gnocchi to the large pot of boiling water and cook for 2-3 minutes until the gnocchi are floating. Drain and rinse with cool water. At this point the gnocchi are ready to eat - toss with your favorite sauce or use the delicious Garlic Sage Olive Oil recipe below.
Garlic Sage Olive Oil:
- In a large skillet, heat 1 tablespoon olive oil on medium heat. Add the garlic and the gnocchi and saute for 5-8 minutes, or until the gnocchi starts to turn golden brown. Add the 2 tablespoons of dry white wine to deglaze the pan and continue stirring. Add the chopped sage leaves and stir fry for another minute. Season with salt and pepper, if desired. Serve warm.