Sweet Potato (or Pumpkin/Squash) Italian Gnocchi - Super easy and egg-free!
Prep time
Cook time
Total time
Delicious little dumplings made with sweet potato, pumpkin or butternut squash mash in the authentic Italian style, served with melted butter and sage.
Author: Ilaria's Perfect Recipes
Cuisine: Italian
Serves: 4
Ingredients
500 gr / 1 lb sweet potato or pumpkin/squash, cooked, well-drained and mashed (about 4 potatoes or 800 gr / 1.8 lbs raw squash/potato)
100 gr / 1⅓ cup / 3.5 oz Parmigiano Reggiano or Grana Padano cheese finely grated
200 gr / 1½ cup / 7.0 oz all-purpose flour (preferably pastry flour)
¼ tsp freshly grated nutmeg
½ tsp cinnamon
a pinch of salt
Instructions
Rinse, peel and cut the vegetables into little pieces and steam them in a microwave for about 15-20 minutes.
Put steamed/cooked vegetables in a big bowl and mash them with a fork of potato masher.
Mix in Parmigiano Reggiano Cheese, nutmeg, cinnamon, salt and ¾ flour (150gr). Do not over mix.
Knead gently until a nice pliable ball is formed, do not over knead. Add the remainder flour only if necessary and the dough is still sticky. It has to be soft and just a bit tacky. If it’s still a bit damp add some more flour, not too much though!
Immediately dust with flour your working area, take a piece of the dough at a time and gently roll each out to form ¾ inch – 2 cm in diameter ropes.
Cut the ropes into about 1 inch / 2,5 cm pieces (it depends on what size you want your Gnocchi), and if you want you can lightly press and roll each pieces into the tines of a fork or a gnocchi board with the tip of your thumb to make a small indentation - I like to skip this passage and leave gnocchi as is.
Put Gnocchi, divided from each other, over a well floured plate to avoid from sticking together.
If you want you can freeze them with the plate and once frozen you can put them into a freezer bag to leave more space in the freezer.
To cook Sweet Potato or Pumpkin/Squash Gnocchi, bring a large pot of salted water to a full boil and add a tbsp of extra virgin olive oil to avoid them from sticking while cooking.
Drop Gnocchi (both fresh or frozen), a few at a time, into the boiling water, make a little stir.
When they rise to the surface, immediately remove and drain them with a slotted spoon and put onto the serving dish.
Put your favourite sauce over them, give a little stir and serve immediately.
Notes
If you don’t serve them immediately, remember to sprinkle Gnocchi with a little bit of olive oil and give a little stir. When you want to serve Gnocchi just put your favourite sauce in a pan, heat up and put them in to combine for less than 30 seconds.
These are best served with melted butter and sage sauce (put butter in a pan, add sage, let simmer a bit and add cooked Gnocchi). I love to sprinkle some poppy seeds over for a little crunchy taste and for a lovely presentation.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/sweet-potato-pumpkinsquash-italian-gnocchi/