Sweet Potato Gnocchi With Tomato Sauce are a great twist to your regular Potato Gnocchi. Did you know that sweet potatoes are rich in dietary fibers, complex carbohydrates, and beta-carotene. Beta-carotene is a precursor for vitamin A. It is also a decent source of vitamin C, potassium, and fiber. According to “Center for Science in the Public Interest” sweet potato is one the best vegetable you should eat. Try this simple, homemade dish for your next meal and you will never want to buy gnocchi from the stores once you taste it. This gnocchi pasta recipe neither requires a whole lot of your time or any special skills. It’s dairy-free and vegetarian.
The Sweet Potato Gnocchi are great on it’s own with just a little drizzle of olive oil and fresh herbs, or with the Tomato Sauce below.
Sweet Potato Gnocchi Recipe
- 1 cup mashed organic sweet potatoes (about 2 sweet potatoes, baked, skins removed)
- 2 cups whole wheat flour (plus more for dusting)
- 1 large egg
- 1 tbsp sea salt (for the water)
Bake the sweet potatoes for 1 hour in a preheated 350 degree oven, prior to making the gnocchi. Set aside to let cool enough for you to handle them easily.
In a large pot of water add sea salt and bring it to boil. After that, in a large mixing bowl, mix the mashed sweet potatoes, whole wheat flour and egg until you have an evenly mixed dough. Transfer the dough to a flat dusted surface and knead into a nice ball.
You don’t want the dough to be sticky so keep adding four until you get a nice dry dough.
Divide the dough roughly into eight equal parts. Roll each part into 1/2″ log and then cut the log into 1″ pieces.
Use back of the fork or gnocchi board to form the serrations.
Cook the prepared pasta in boiling water until they start to float on the surface.
The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.
Tomato Sauce Recipe
- 8 cups fresh organic grape tomatoes
- 7 cloves garlic sliced
- 10 fresh basil leaves (plus more for garnish)
- 1 tbsp olive oil
- sea salt
Slice tomatoes in half and set aside. Slice fresh garlic cloves and set aside. In a medium saucepan, heat olive oil on medium-heat until crackling. Add fresh garlic and stir for a minute or two until fragrant, but not browned. After that, add sliced tomatoes and fresh basil, stir the mixture. Cook until tomatoes start to burst open, about 6 minutes. Add salt and pepper to taste. Simmer for 5 minutes to meld flavors.
Serve warm over the sweet potato gnocchi. Drizzle with extra-virgin olive oil and garnish with fresh basil leaves.