Imagine a dish that transforms humble sweet potatoes into pillowy clouds of deliciousness, dancing with crisp spinach and crunchy walnuts - that's exactly what this Sweet Potato Gnocchi promises! This Italian-inspired recipe isn't just another pasta dish; it's a culinary adventure that will transport your taste buds to a world of rich, comforting flavors. Whether you're a seasoned home chef or a curious cooking novice, this recipe will make you feel like a gourmet restaurant master in your very own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes
- 1 cup all-purpose flour
- 1 egg
- Salt to taste
- 2 cups fresh spinach
- 1/2 cup walnuts, chopped
- 2 tablespoons olive oil
- Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F (200°C). Wash sweet potatoes and pierce them with a fork several times. Place on a baking sheet and roast for 45-50 minutes until tender and easily pierced with a knife.
- Remove sweet potatoes from oven and let cool for 10 minutes. Cut in half and scoop out the flesh into a large mixing bowl. Mash the sweet potato until smooth and allow to cool completely.
- Add the egg, salt, and flour to the mashed sweet potato. Mix gently with a fork, then use your hands to bring the dough together. Knead lightly until a soft, slightly sticky dough forms. Be careful not to overwork the dough.
- On a floured surface, divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick. Cut each rope into 1-inch pieces to create individual gnocchi.
- Optional: Use a fork or gnocchi board to create ridges on each piece by gently rolling each gnocchi down the tines, which helps sauce cling better.
- Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches, dropping them into the water. They will sink initially, then rise to the surface when cooked, which takes about 2-3 minutes.
- While gnocchi are cooking, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until lightly golden. Add fresh spinach and cook until just wilted.
- Sprinkle toasted walnuts over the gnocchi and spinach. Toss gently to combine all ingredients.
- Serve immediately, garnishing with freshly grated Parmesan cheese. Season with additional salt and pepper to taste.
Tips
- Choose the right sweet potatoes: Look for medium-sized potatoes with smooth, firm skin to ensure the best texture.
- Let potatoes cool completely before mixing dough to prevent a sticky mess.
- Don't overwork the dough - gentle mixing keeps gnocchi light and tender.
- Use a fork or gnocchi board to create ridges, which help sauce cling better.
- Cook gnocchi in small batches to prevent them from sticking together.
- Watch for the floating signal: Gnocchi are done when they rise to the water's surface.
- Toast walnuts just until fragrant to enhance their nutty flavor without burning.
- Add spinach at the last moment to keep it vibrant and fresh.
- Serve immediately for the best texture and temperature.
- Experiment with additional herbs like sage or thyme for extra flavor complexity.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 55mg
