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sweet potato gnocchi

Sweet Potato Gnocchi

Gari
Sweet Potato Gnocchi is easy to make and taste just like a store-bought one. You can experiment with different varieties of sweet potatoes. I have used purple sweet because of its gorgeous purple color. It is made by rolling the dough of sweet potatoes, flour, and nutritional yeast.
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Prep Time 5 mins
Cook Time 10 mins
Resting Time: 5 mins
Total Time 13 mins
Course Salad
Cuisine American, British, Italian
Calories 1574 kcal

Equipment

Instant Pot
Mixing Bowl
Food Processor

Ingredients
  

Basil-Mint Pesto

  • 2 handful Basil Leaves rinsed
  • 2 handful Mint Leaves rinsed
  • ¼ cup Walnuts
  • ¼ cup Nutritional Yeast or Vegan Parmesan Cheese
  • ½ cup Olive Oil Extra-Virgin
  • 2 cloves Garlic
  • cup Lemon Juice
  • Salt & Pepper

Sweet Potato Gnocchi

  • 2 large Sweet Potatoes
  • ½- ¾ cup Flour
  • 2 tablespoon Nutritional Yeast
  • Salt & Pepper

Instructions
 

BASIL-MINT PESTO:

  • Toss all the ingredients in a food processor except olive oil. And blend it until everything is combined well. Stir in olive oil and keep it aside.

HOW TO MAKE SWEET POTATO GNOCCHI

    Cook Sweet Potatoes:

    • Instant Pot: Add 1 cup of water to the Instant Pot. Insert steamer basket or trivet and place sweet potatoes over it. Close the lid and pressure cook for 10 minutes at a High-pressure level. When the timer beeps, let the pressure release naturally. Once all the pressure is released, open the lid. Carefully remove the sweet potatoes.
      AIR FRYER: Place sweet potatoes in an air fryer basket. Air fry for 20-40 minutes at 400°F or until sweet potato is properly roasted. (Keep checking the sweet potato for even cooking).

    Make the Dough:

    •  Once sweet potatoes are cooked and are cooled down then peel the skin off. Then using either a potato masher or fork, mash the sweet potatoes. Make sure the sweet potatoes are properly mashed & there are no lumps.
    • Add flour, nutritional yeast, and salt & pepper to the sweet potato in a bowl. Stir all the ingredients until properly combined and forms a dough. The dough should be properly formed and compact.

    Roll The Dough:

    • Divide the dough into 4-6 equal parts. Shape each part into balls. Sprinkle some flour on the workbench and place the ball. (Check the images above)
    • Using your hands roll the ball into a cylindrical log of ½ inch in thickness. (Check the images above)

    Shape Gnocchi:

    • Using a dough cutter, cut the dough into equal size pieces. You may get 10-15 equal-sized gnocchi pieces of 1-inch in thickness. (Check the images above)
    • Take a fork and place one gnocchi piece on the back of the fork. Press it gently using your thumb to get the marks. Start rolling from the top and shape it into gnocchi and remove it from the fork. (Check the images above)

    Boil Gnocchi:

    • Add 2-3 quart of water in Instant Pot and press Saute. Once water is boiled then carefully add gnocchi to the boiling water. Boil them for 3-5 minutes or until the gnocchi start to float on top of the water. Or you can also boil the gnocchi on the stove-top. (Check the images above)
      (Note: You can also add salt to the boiling water. But do it sparingly as gnocchi already has some salt in them).
    • Add oil in the pan and place the boiled gnocchi in the pan along with Basil-Mint pesto. Cook for 2-3 minutes or until everything is combined well and a little fried. Adjust the seasoning (if needed) and serve hot.

    Notes

    Freeze Gnocchi
    Once you have made the gnocchi, place them on the baking sheet in a single layer (Do not overcrowd them). Then freeze it for 30 minutes for 1 hour. Then place the gnocchi in freezer-safe bags or containers. When you want to make gnocchi again just place frozen gnocchi directly in the boiling water. Serve with your favorite sauce.
    Nutrition Facts
    Sweet Potato Gnocchi
    Amount per Serving
    Calories
     
    1574
    Calories from Fat 297
    % Daily Value*
    Fat
     
    33
    g
    51
    %
    Saturated Fat
     
    4
    g
    25
    %
    Sodium
     
    1432
    mg
    62
    %
    Potassium
     
    3301
    mg
    94
    %
    Carbohydrates
     
    282
    g
    94
    %
    Fiber
     
    36
    g
    150
    %
    Sugar
     
    32
    g
    36
    %
    Protein
     
    46
    g
    92
    %
    Calcium
     
    333
    mg
    33
    %
    Vitamin C
     
    53
    mg
    64
    %
    Vitamin A
     
    97299
    IU
    1946
    %
    Iron
     
    15
    mg
    83
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Pasta Salad, Instant Pot, Instant Pot Pasta Salad, Vegetarian
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