Pan Fried Sweet Potato Gnocchi
A delightfully easy way to make homemade pasta, the sweet potato is a fun twist on traditional Italian potato gnocchi
Servings 4 people
- 700 grams Sweet Potato more or less you can easily eyeball adjust this recipe
- 200 grams Ricotta
- 1/2 cup Pecorino Romano grated. Can also sub for Gran Padano or Parmigiano Reggiano
- 2 cups Flour more or less. Just enough flour so the dough isn't sticky-tacky
- 1 tsp Salt
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 tsp Red Chili Flakes more or less to taste
- 3 cloves Garlic minced
- 1 pinch Salt optional
Take a fork and poke a bunch of holes in the sweet potato. Wrap in a couple layers of wet paper towel and place in the microwave on high for 10-11 minutes. When done peel off skin and mash flesh in a bowl. (While the sweet potato is in the microwave you can get started on the sauce as it takes a while)
In the bowl of mashed sweet potato add in the ricotta and grated cheese, along with the salt. Mix together, then add the flour a quarter cup at a time. Just keep adding while kneading until the dough is no longer sticky and it can form a smooth ball. Do not over-knead.
Rip off a piece of dough and stretch/roll it out into a rope. Cut segments every 2cm/1inch or so. Use the back of a fork to make the traditional gnocchi indentations.
Put the gnocchi into a pot of salted boiling water and boil until they float to the top. When done drain the gnocchi in a colander.
In a pan on medium high heat add the olive oil and butter. When hot add in the red chili flakes and fry for a minute.
Add in the minced garlic and fry for no more than 15 seconds while stirring the pan.
Add in the gnocchi and fry until the outside darkens slightly. The outside should be just ever so crisp while the inside remains light and fluffy.
Move the gnocchi to a serving tray and garnish with some fresh chopped parsley.
Sodium: 915mg | Calcium: 305mg | Vitamin C: 5mg | Vitamin A: 25339IU | Sugar: 8g | Fiber: 7g | Potassium: 740mg | Cholesterol: 46mg | Calories: 575kcal | Trans Fat: 1g | Saturated Fat: 9g | Fat: 17g | Protein: 19g | Carbohydrates: 86g | Iron: 4mg