Sweet Potato Gnocchi

This delectable gnocchi is made from fluffy sweet potato and creamy ricotta to make the softest dumplings. It’s paired with a simple white wine butter sauce, crispy fried zucchini, toasted almonds and crispy prosciutto. A perfect fall meal!

Gnocchi, Pasta, Butter, Potato

Dinner

Yield: 4

Author: Kirsten Deneka

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Sweet Potato Gnocchi

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

Gnocchi dough:

• 1 lb sweet potato
• 1 cup ricotta
• 1/4 cup grated parmesan cheese
• 1 1/2 tsp salt
• 1 1/4 cup flour (+ more)

Fried zucchini:

• 2 zucchinis
• Salt
• Olive oil for frying

White Wine Butter Sauce:

• 6 tbsp butter (separated)
• 1 tbsp olive oil
• 1 shallot
• 3/4 cup white wine
• 1/2 cup vegetable broth
• Salt & Pepper to taste

Additional:

• 4 slices prosciutto
• 1/2 cup sliced almonds

Instructions

To prepare gnocchi:

1. Peel and chop the sweet potato in large pieces, all similar in size.
2. Add the potato pieces to a medium pot of cold water and generously sprinkle with salt. Add to the stove and increase to high heat.
3. Boil for 10-15 minutes or until fork tender.
4. Mash the potatoes or use a ricer and add the potatoes to a surface and allow to cool slightly.
5. Add the ricotta, salt, grated parmesan and using a fork or bench scraper, mix until fully incorporated.
6. Add the flour about 1 cup at a time and combine fully. When it begins to form a sticky dough, begin to knead it for about 8-10 minutes with your hands until it is no longer sticky.
7. Add additional flour to the surface and split the dough into 4 equal pieces. Roll out each piece until it is a thin log. Then cut into small gnocchi sized pieces and using a fork gnocchi roller, press the small pieces of dough to form ridges. Sprinkle with flour to ensure they don't stick.
8. Bring a large pot of water to a boil and generously add salt. Boil the gnocchis for 1-2 minutes or until they float.
9. Bring a large pan to medium heat and add 1 tbsp of butter and olive oil. Transfer the gnocchi from the water to the pan and sauté for 3-4 minutes until slightly browned and remove.

For the zucchini:

1. Slice the zucchini into thin slices and add to a plate. Sprinkle with salt and allow to sit for 5 minutes.
2. In the same pan that you sautéed the gnocchi, add 2 tbsp olive oil. Bring to a medium heat.
3. Wipe the zucchinis dry with paper towel.
4. Sauté the zucchini slices until they're golden brown on each side. Remove and add to a paper towel-lined plate.

For the toppings:

1. Preheat an oven to 350F.
2. On a parchment-lined baking sheet, lay down the pieces of prosciutto and the sliced almonds.
3. The almonds should be done in about 5-7 minutes and the prosciutto ready in about 10-12 minutes.

1. Add 1 tbsp of butter and 1 tbsp of olive oil to the same pan on medium heat. Add in diced shallot and sauté for 3-5 minutes or until translucent.
2. Add in the wine and cook down on medium-low for about 5 minutes or until you lo longer smell alcohol.
3. Add in the broth and when it starts to bubble, turn the heat to low and whisk in th cold 5 tbsp of butter.
4. When the sauce thickens, add the gnocchi back in the pan, along with 1/2 of the seared zucchini.
5. Plate with additional zucchini, crispy prosciutto, toasted almonds and additional parmesan. Enjoy :)

Recommended Products

Oxo Good Grips Etched Zester and Grater

Winco Winware Stainless Steel Dough Scraper with Plastic Handle

Potato Ricer Masher

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