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Homemade Sweet Potato Gnocchi with Garlic and Spinach

This sweet potato gnocchi is so easy to make at home with just 4 ingredients. These gnocchi are pan fried to crispy, pillowy perfection and served simply with spinach and garlic oil for the ultimate in fancy comfort food.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 413kcal
Author Sally

Ingredients

For the gnocchi

  • 450-500 gram sweet potato
  • 1 egg yolk room temperature
  • 2 cups plain flour
  • 1 teaspoon salt

For serving

  • 2-3 tablespoons olive oil
  • 3-4 cloves garlic crushed
  • 1 teaspoon chili flakes
  • 2 cups baby spinach

Instructions

  • Cook the sweet potato. Preheat the oven to 180°C. Depending on the size of your sweet potatoes (mine are usually huge) you may need to slice them in half as you don’t want them to be any thicker than 1 inch. Leaving the skin on, rub the sweet potato with a little olive oil and a pinch of coarse salt. Bake for 45 minutes on a baking tray, until you can easily stick a fork in them. Remove from the oven and carefully remove the skin of the sweet potato (it should come off pretty easily).
  • Make the gnocchi dough. Add the sweet potato to a large bowl and mash with a potato masher or a fork while still warm. Mix through egg yolk and 1 cup of the flour using a wooden spoon to form a dough. Add an additional ½ cup of flour until the dough starts to form a ball. Turn the dough out onto a floured surface and shape into a ball - you do not want to knead it as this will make it too tough.
  • Shape the gnocchi. With the additional ½ cup of flour on hand, slice the dough into 8 pieces. Using well floured hands roll each piece of dough into 30 cm logs using additional flour when the dough gets sticky. Slice the logs of dough into 1cm pieces with a sharp knife. Toss in a little extra flour again to prevent sticking and set aside on a plate.
  • Cook the gnocchi. Bring a large pot of salted water to a boil and in three batches add the gnocchi pieces. When they float to the top, remove from the water with a slotted spoon.
  • In a large frying pan, heat the olive oil, garlic and chilli flakes until the garlic starts to brown and add in the cooked gnocchi. Toss the gnocchi in the oil and fry for 2-3 minutes, or until the gnocchi starts to get golden. Add in the spinach and toss through until wilted. Season with salt and pepper and serve straight away.

Notes

Roasting the sweet potato as written here is recommended as steaming or boiling adds too much water to the mixture meaning you will need more flour to make the dough which will change the texture of your gnocchi.

Nutrition

Calories: 413kcal | Carbohydrates: 73g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 646mg | Potassium: 709mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23240IU | Vitamin C: 27mg | Calcium: 79mg | Iron: 4mg