Purple Sweet Potato Gnocchi
Sweet potato gnocchi is a cozy, comforting dish that pairs the delicate, pillowy texture of gnocchi with the earthy sweetness of sweet potatoes. While traditional gnocchi is made with white potatoes, using sweet potatoes gives this dish a vibrant twist, especially when purple sweet potatoes are involved. Purple sweet potatoes not only bring a beautiful, rich color to the plate but also add a unique flavor profile that’s mildly sweet and subtly nutty. This recipe is a perfect example of how you can take a classic Italian comfort food and give it a nutrient-rich, eye-catching update.
Purple sweet potatoes aren’t just visually appealing—they’re packed with health benefits that make this gnocchi extra nourishing. These potatoes are a fantastic source of antioxidants, specifically anthocyanins, the compounds responsible for their deep purple hue. Anthocyanins are known for their role in fighting free radicals, which can help promote overall cellular health. Beyond antioxidants, purple sweet potatoes are rich in fiber, which supports digestion and helps maintain steady blood sugar levels. They also contain vitamins A and C, essential for immune function and skin health, making them a superfood choice for a balanced meal.
This sweet potato gnocchi recipe is versatile and can be adapted to various sauces and toppings, from a light sage-butter drizzle to a heartier tomato or creamy sauce. The natural sweetness of the purple sweet potatoes complements savory ingredients, creating a well-rounded dish that’s as nutritious as it is delicious. Perfect for a weekend cooking project or a meal to impress guests, this recipe will bring a touch of color and health to your table while letting you explore the unique qualities of purple sweet potatoes.
To start, grab some purple sweet potatoes and peel about 3-4 medium sized potatoes. Chop them into chunks and steam until fork tender.
Once the potatoes have steamed, finely mash, blend or press through a potato ricer to get a nice even texture with no lumps.
From there, add flour and salt. Start with less flour and add in small increments as needed. Add enough flour so the dough doesn’t stick to your hands as you knead it.
Once it has formed a nice dough, split into four equal parts and roll into a long line about one inch in diameter.
From there cut the gnocchi into small, even bite-sized pieces. You can create ridges on them by rolling them on a fork or gnocchi board, or just keep it simple and leave them like that.
Bring a large pot of water to boil and add your gnocchi. You will know they’re ready once they start to float to the top!
From there, strain and serve with whatever sauce of your choosing. I made mine with a brown butter sage and garlic sauce.
Recipe: Purple Sweet Potato Gnocchi
Ingredients:
- ¾ Medium to small purple sweet potatoes
- ½ - 1 Cup all purpose flour
- 1 Teaspoon salt
Brown Butter Sage and Garlic Sauce:
- ¼ Cup melted butter
- 2 Cloves garlic
- 1 Small handful fresh sage
Instructions:
- Peel, chop and steam sweet potatoes
- Steam until fork tender
- Finley mash, blend or press steamed potatoes
- Add flour and combine
- Knead and add flour in slow increments and until the dough is not sticky
- Cut into four equal sized pieces
- Roll into one inch thick ropes
- Cut into bite sized pieces, about one inch
- Add to boiling water and turn the heat to medium
- Once the gnocchi floats to the top take off the heat and strain
- Add butter into a pan on medium low heat and cook until the butter starts to brown
- Add garlic and sage, cook for a few minutes until garlic is slightly browned
- Add gnocchi to the pan with sauce and allow to brown slightly on each side
- Take off the heat, add to a bowl and serve
- Enjoy!