This Homemade Sweet Potato Gnocchi is a soft and pillowy recipe, which is made with sweet potatoes and just a few simple ingredients. It’s a classic, foolproof recipe, ready in about 40 minutes.
Jump to RecipeTrader Joe’s Sweet Potato Gnocchi Ingredients
- 1 pound sweet potatoes (to yield 10.5 oz of cooked flesh)
- 1 cup all-purpose flour, plus more if needed
- ½ teaspoon salt
How To Make Trader Joe’s Sweet Potato Gnocchi
- Cook the Sweet Potatoes: Prick the sweet potatoes all over with a fork. Microwave them for 7 to 10 minutes, or until they are completely tender and soft all the way through.
- Make the Dough: Once the potatoes are cool enough to handle, cut them in half and scoop the flesh out into a bowl. Mash the flesh with a fork. Add the 1 cup of all-purpose flour and the salt. Mix with a spoon at first, then use your hands to bring it together into a dough.
- Knead and Shape: Transfer the dough to a lightly floured work surface and knead for just a minute until it forms a compact, soft, and slightly moist ball. Be careful not to over-knead. Cut the dough into 4 equal pieces.
- Cut the Gnocchi: Roll each piece of dough into a long, even rope. Use a knife or a bench scraper to cut the ropes into small, 1/2-inch pillow-shaped gnocchi. If desired, you can roll each piece over the back of a fork to create traditional ridges.
- Cook and Serve: Bring a large pot of salted water to a rolling boil. Cook the gnocchi in batches for 1 to 2 minutes. They are done when they float to the surface. Remove them from the water with a slotted spoon and toss them immediately with your favorite sauce.
Recipe Tips
- How to get the perfect dough consistency? The water content in sweet potatoes can vary. If your dough feels very wet and sticky, add more flour, just one tablespoon at a time, as you knead until it’s soft and manageable but not dry.
- What’s the secret to tender, not chewy, gnocchi? Do not over-knead the dough! Over-kneading develops the gluten in the flour, which will make your gnocchi tough and chewy instead of light and pillowy. Knead only until the dough just comes together.
- Can I cook the sweet potatoes in the oven? Yes. If you don’t have a microwave, you can bake the whole sweet potatoes in a 400°F (200°C) oven for about 50 minutes, or until soft.
- Should I boil the sweet potatoes? It is highly recommended that you do not boil the sweet potatoes. Baking or microwaving results in a drier flesh, which is essential for making gnocchi. Boiled potatoes will absorb too much water and make your dough very sticky.
What To Serve With Sweet Potato Gnocchi
These gnocchi have a subtle sweetness that pairs wonderfully with a variety of sauces. Some excellent choices are:
- A simple brown butter and sage sauce with a sprinkle of Parmesan.
- A classic marinara or a creamy tomato sauce.
- A basil or sun-dried tomato pesto.
- The recipe suggests serving them with marinara, a dollop of burrata, and chopped pistachios for a unique twist.
How To Store Sweet Potato Gnocchi
- Uncooked Gnocchi: Arrange the shaped, uncooked gnocchi in a single layer on a floured baking sheet. You can refrigerate them like this, covered, for up to 3 days. For longer storage, freeze them on the tray until solid, then transfer to a freezer-safe bag. They will keep for up to 3 months. Cook directly from frozen.
- Cooked Gnocchi: Store leftover cooked gnocchi (preferably with sauce) in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.
Sweet Potato Gnocchi Nutrition Facts
- Serving: 1 of 2
- Calories: 402kcal
- Carbohydrates: 87g
- Protein: 10g
- Fat: 1g
- Sodium: 665mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Gummy gnocchi is the most common problem and is usually caused by one of two things: too much flour in the dough, or over-kneading. Add just enough flour to make the dough manageable, and knead only until it comes together to keep them light.
No, the ridges are optional. Leaving them as smooth pillows is perfectly fine and delicious. The purpose of the ridges is to help the sauce cling to the gnocchi, but they will still be tasty without them.
Yes, but the recipe would need to be adjusted. Regular potato gnocchi is a classic, but starchy potatoes like Russets are typically used, and they are best baked, not microwaved, to keep them as dry as possible.
Try More Recipes:
- Trader Joe’s Green Bean Casserole Recipe
- Trader Joe’s Raspberry Shortbread Cookies Recipe
- Trader Joe’s Oatmeal Cookie Recipe
Trader Joe’s Sweet Potato Gnocchi Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy3
servings25
minutes5
minutes402
kcalPillowy, tender, homemade sweet potato gnocchi made with just three simple ingredients, perfect for a cozy dinner.
Ingredients
1 pound sweet potatoes
1 cup all-purpose flour, plus more as needed
½ teaspoon salt
Directions
- Microwave the sweet potatoes for 7-10 minutes until very tender. Let them cool slightly.
- Scoop the flesh into a bowl and mash it. Add the flour and salt and mix to form a soft dough.
- On a floured surface, knead briefly, then cut the dough into 4 pieces.
- Roll each piece into a long rope and cut into small, 1/2-inch gnocchi.
- Cook the gnocchi in batches in a large pot of salted boiling water for 1-2 minutes.
- They are done when they float to the surface. Remove with a slotted spoon and toss immediately with your favorite sauce.
Notes
- The most important tip for this recipe is to not over-knead the dough; this is the secret to light and pillowy, not tough, gnocchi.
- For the best dough, bake or microwave the sweet potatoes. Do not boil them, as this will add too much water and make the dough sticky.
- If your dough feels too wet, add a little extra flour, one tablespoon at a time, until it is soft and easy to handle.
- Uncooked gnocchi can be frozen for a quick and easy future meal. Freeze them in a single layer on a tray before transferring them to a bag.
