Whole Grain Sweet Potato Gnocchi
Soft, pillowy sweet potato gnocchi made with whole wheat flour. Healthy, high-fiber and easy to make from scratch.
Equipment
- 1 Pot
- 1 Mixing bowl
Ingredients
- 1 medium sweet potato
- 1 cup whole wheat flour 120 g
- 1 medium egg
- salt to taste
- black pepper to taste
- 1 tsp dried thyme or to taste
Instructions
- Peel and cut the sweet potato into cubes. Cook in salted water for about 15-20 minutes, or until fork-tender.
- Drain well and mash the sweet potato until smooth using a fork or potato masher.
- Add the egg, flour, salt, pepper, and dried thyme.
- Mix with a spatula until combined, then switch to your hands and gently knead until a soft dough forms. Avoid overmixing.
- Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a log. Cut into 1-inch (2.5 cm) pieces.
- Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes.
- Scoop the gnocchi out with a slotted spoon and set aside.
- Serve with your favorite sauce and enjoy!
I love serving these gnocchi with a simple browned butter and pancetta sauce. Crisp up pancetta in a pan, remove it, then brown butter in the same pan. Add sage and let it crisp slightly, then toss in the gnocchi and pancetta. Finish with black pepper and fresh thyme.