This Herb Roasted Sweet Potato Gnocchi is a comforting and surprisingly simple dish that’s perfect for a weeknight meal or a cozy gathering. It combines the earthy sweetness of roasted sweet potatoes with tender gnocchi and fragrant herbs, making for a truly satisfying experience.
Key Ingredients & Substitutions:
- Sweet Potatoes: Orange-fleshed varieties work best. If you don’t have sweet potatoes, butternut squash is a good alternative.
- All-Purpose Flour: Essential for the gnocchi dough. For a gluten-free option, use a 1:1 gluten-free baking flour blend.
- Fresh Herbs: Rosemary and thyme are classic, but feel free to experiment with sage or oregano. Dried herbs can be used in a pinch, but fresh provides more flavor.
- Parmesan Cheese: Adds a salty, savory kick. Nutritional yeast can be used for a dairy-free version.
Ingredients:
For the Gnocchi:
- 1.5 lbs sweet potatoes (about 2 medium)
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Roasting & Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 60 minutes
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Servings: 4
- Tools Needed: Baking sheet, large pot, large skillet, potato masher or fork.
Step-by-Step Instructions:
1. Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork. Roast them directly on a baking sheet for 35-45 minutes, or until very tender. Let them cool slightly.
2. Prepare the Sweet Potato Purée
Once cooled enough to handle, scoop the sweet potato flesh into a large bowl. Mash thoroughly with a potato masher or a fork until completely smooth. You want no lumps for perfectly tender gnocchi.
3. Make the Gnocchi Dough
Add the egg, salt, and pepper to the mashed sweet potato. Mix well to combine. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Avoid overmixing, which can make the gnocchi tough.
4. Form the Gnocchi
Lightly flour a clean work surface. Turn the dough out and gently knead it a few times until it comes together. Divide the dough into 4-6 equal pieces. Roll each piece into a log about 3/4-inch thick.
5. Cut and Shape the Gnocchi
Cut each log into 1-inch pieces. You can leave them as is, or for classic gnocchi, gently roll each piece down the tines of a fork to create ridges. This helps the sauce cling better. Place the formed gnocchi on a lightly floured baking sheet, ensuring they don’t touch.
6. Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches. They will sink at first. Once they float to the surface, let them cook for another 1-2 minutes, then remove with a slotted spoon.
7. Prepare the Herb Roasted Sauce
While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic, chopped rosemary, and thyme. Sauté for 1-2 minutes until fragrant. Add the vegetable broth and bring to a simmer.
8. Combine and Serve
Add the cooked gnocchi directly to the skillet with the herb sauce. Gently toss to coat. Serve immediately, garnished with fresh Parmesan cheese and chopped parsley, if desired. This Herb Roasted Sweet Potato Gnocchi is best enjoyed fresh!
Storage Instructions:
Leftover Herb Roasted Sweet Potato Gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium-low heat with a splash of vegetable broth, or microwave until heated through.
Frequently Asked Questions (FAQ):
- Can I make the gnocchi ahead of time? Yes, you can form the gnocchi and store them on a floured baking sheet in the fridge for up to 24 hours, loosely covered.
- What if my gnocchi are too soft/sticky? Add a tiny bit more flour, a tablespoon at a time, until the dough is easier to handle but still soft.
- What if my gnocchi are tough? This usually happens from too much flour or overworking the dough. Be gentle and use as little flour as possible.
- Can I freeze gnocchi? Yes! Freeze the raw, formed gnocchi in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Cook from frozen in boiling water.
- What other herbs can I use? Sage pairs beautifully with sweet potato. Oregano or marjoram would also work well in this Herb Roasted Sweet Potato Gnocchi.
- Do I have to roast the sweet potatoes? Roasting brings out their sweetness and a drier texture, which is ideal for gnocchi. You can boil or steam them, but ensure they are very well drained to avoid a watery dough.