This post is sponsored by Prasada Foods. I’m thrilled to be partnering with such a great company that is deeply invested in sustainable farming, fair trade practices, and providing high-quality food! As always, all opinions expressed are my own.
Homemade vs. Store Bought Gnocchi
Growing up my mom, grandma, aunt, cousins and I would often find ourselves lunching at Olive Garden during our shopping trips. Oh, how I miss those days of family shopping adventures! I always ordered the Chicken Gnocchi Soup, which is where my gnocchi obsession started. Fast-forward a few years and Brent started making us a similar soup at home. At first, we would purchase different types of gnocchi from the store-sweet potato, cauliflower, spinach, etc. But eventually we started paying more attention to all of the random (and not so healthy) ingredients in those boxed gnocchi noodles and decided we’d try making our own!
3 Ingredient Sweet Potato Gnocchi
And by “we” I mean Brent. He is hands down the better cook in our home, whereas I prefer to bake. Over the past year or so, Brent has tried a few different ingredient combinations to really perfect this recipe. This healthy sweet potato gnocchi includes only 3 simple ingredients-sweet potatoes, flour, and egg yolks. We like using Prasada Foods whole wheat flour to provide whole grain nutrients to our gnocchi. The fine texture of this high-quality flour works perfectly and tastes delicious! If you have a gluten allergy or would like to make your gnocchi grain-free, Prasada Foods paleo flour would be a great 1-1 substitute. You can use code “Meg15” at checkout to receive 15% off your purchase at Prasada Foods.
Toddler & Baby-Led Weaning Food
Beyond the fact that this sweet potato gnocchi is delicious, I also love that it is suitable for all members of the family, including babies doing baby-led weaning and toddlers! I’m sure all parents would agree that a meal the entire family can eat and feel good about its nutrients is an instant winner. The gnocchi noodles are soft enough for babies to eat, just make sure that you cut the noodles into thin strips to avoid the circular shape of the pasta, which could present a choking hazard.
Sweet Potato Gnocchi Recipes
If you’re wondering what exactly to do with this gnocchi after cooking, I assure you there are many options! We have used it in multiple recipes including a creamy gnocchi and spinach pasta, a buttery garlic and herb pasta, and a creamy chicken and gnocchi soup. I plan on sharing some of these recipes in the future, but today we will start with the base of it all, the actual sweet potato gnocchi noodles. I fear that if I were to go back to Olive Garden I would be extremely disappointed with their soup now that Brent has spoiled me with his gnocchi creations!
I have to say one last thank you to my hubs for allowing me to stand over his shoulder and annoy him with photos! If you make this 3 ingredient sweet potato gnocchi I would absolutely love to hear what meals you come up with! Pasta, soup, something different? Let me know by leaving a comment and rating below. It helps others learn more about the recipe as well!
Healthy Sweet Potato Gnocchi
- 400 g sweet potatoes (approximately 2 medium)
- 120 g whole wheat flour – plus extra for working the dough (can sub paleo flour)
- 2 egg yolks
- Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork and then bake them for 60-90 minutes. When you can put a knife through without resistance they are done.
- Add egg yolks to the mashed sweet potatoes. Add flour in small doses, mixing slightly after each flour addition. Be careful not to overwork the dough, or it could become tough.
- Flour your work surface and pour dough from bowl onto the surface. Form a ball shape with the dough and using a pastry scraper (or a knife) cut it into 4 even sections. Place 3 sections to the side. Roll the remaining section into a long log shape (like you did with play-doh as a child). If the dough is sticky add flour to the work surface or your hands.
- Once you've rolled this section of the dough into approximately an inch in diameter, take your pastry scraper (or knife) and cut the log into 1-inch pieces. Next, take these small pieces of dough, roll them into balls (gnocchi shapes) with your hands and place them on a pan lined with parchment paper. Repeat steps 4-5 with all of the remaining dough.
- To cook your gnocchi, bring salted water to a boil. Place gnocchi in water for roughly 3 minutes. The gnocchi is done cooking when they begin floating. (See recipe notes if you'd like to freeze some gnocchi to cook at a later date.)
- Sweet potatoes come in many shapes and sizes, which makes it tricky to say the quantity. I recommend weighing the potatoes and keeping a roughly 3:1 ratio of sweet potato grams to grams of flour. You will also typically want to use 1 egg yolk per sweet potato.
- In Step 2, it is very important that the baked potatoes are fully cooled before mixing them with the egg yolks (Step 3). You don’t want the eggs to start cooking when combined.
- If you would like to save part or all of your gnocchi for later, place the parchment lined pans directly into your freezer. After a few hours, once gnocchi is frozen, you can pour them into a freezer safe bag (we love Stasher bags, but ziplocks work as well) and place the bag back in the freezer. The gnocchi should keep in the freezer for up to 3 months. It will take approximately 5 minutes to cook them in salted boiling water from frozen.
- We have created many amazing meals with this sweet potato gnocchi recipe including a garlic buttery pasta and creamy chicken and gnocchi soup. Have fun experimenting different recipes by simply subbing your typical noodles with these gnocchi noodles!