Herbed Sweet Potato Gnocchi is a delightful twist on a classic Italian dish that combines the earthy sweetness of sweet potatoes with aromatic herbs and a touch of nutmeg. Perfect for a cozy dinner, this recipe will have you savoring each bite.
Sweet potatoes are the star of the show, providing a natural sweetness and creamy texture to the gnocchi. All-purpose flour binds the dough, giving it structure without overpowering the sweet potato flavor. Parmesan cheese adds a savory umami kick, while the egg helps bind everything together. A pinch of salt and ground nutmeg enhances the sweet potato's natural flavors. Fresh herbs like basil and parsley bring a refreshing burst of flavor, and unsalted butter adds richness. Lastly, pine nuts offer a delightful crunch and nuttiness.
This Herbed Sweet Potato Gnocchi pairs beautifully with a simple arugula salad dressed with lemon and olive oil. A glass of crisp white wine, like a Sauvignon Blanc, complements the dish nicely. For a heartier meal, consider serving it alongside grilled chicken or a light fish.
First, preheat your oven to 400°F. While that warms up, grab your sweet potatoes and give them a good scrub. Place them on a baking sheet and roast for about 45 minutes or until they're tender. You’ll know they're done when a fork easily slides through the flesh.
Once the sweet potatoes are cool enough to handle, peel off the skins. They should come off easily. Mash the flesh in a large mixing bowl until smooth. Now, mix in the flour, Parmesan cheese, egg, salt, and nutmeg until you have a dough that holds together but isn't too sticky.
Dust your work surface with a bit of flour and divide the dough into four equal parts. Roll each piece into a long rope, about a half-inch in diameter. Cut these ropes into one-inch pieces. If you’re feeling fancy, press lightly on each piece with a fork to create ridges—this helps them hold onto the sauce later.
Bring a large pot of salted water to a boil. Drop in the gnocchi in batches, giving them a gentle stir so they don’t stick to the bottom. They’re ready when they float to the surface, which should take about 2 to 3 minutes. Scoop them out with a slotted spoon and set aside.
In a large skillet over medium heat, melt the butter and add the pine nuts. Sauté until the nuts are golden brown and fragrant. Toss in the cooked gnocchi, then sprinkle with the chopped basil and parsley. Give everything a gentle toss to ensure the gnocchi are well-coated with the buttery, nutty goodness. Season with salt and pepper to taste before serving.
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