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SideChef
Recipes
Dairy-Free
Sweet Potato Cinnamon Gnocchi

4 INGREDIENTS • 10 STEPS • 1HR 35MINS

Sweet Potato Cinnamon Gnocchi

Recipe
5.0
1 rating
A sweeter and fragrant take on an Italian classic. These Gnocchi are easy to make with only 4 ingredients needed but aren't simple in terms of taste and texture. Pair it with some herbs and different kinds of potatoes to experiment.
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Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours.
A sweeter and fragrant take on an Italian classic. These Gnocchi are easy to make with only 4 ingredients needed but aren't simple in terms of taste and texture. Pair it with some herbs and different kinds of potatoes to experiment.
1HR 35MINS
Total Time
$0.21
Cost Per Serving
Ingredients
Servings
4
us / metric
Sweet Potato
1
Large Sweet Potato
All-Purpose Flour
2 1/2 cups
All-Purpose Flour
plus 3 cups as needed
Salt
2 tsp
Salt
Ground Cinnamon
2 tsp
Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
316
Fat
0.8 g
Protein
8.6 g
Carbs
67.2 g
Add to plan
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Sweet Potato Cinnamon Gnocchi
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author_avatar
Duke Chops
My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours.

Author's Notes

Makes up to 6 servings.

To store, generously dust the gnocchi with flour, place in a ziplock bag, and store in the freezer for 2-3 weeks. When cooking frozen gnocchi, do not thaw them first! Simply bring water to a boil and add the frozen gnocchi. Let it boil for 6-8 minutes or until the gnocchi starts floating on water.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Wrap the whole Sweet Potato (1) with aluminum foil and poke a few holes to let steam out. Bake for 60-90 minutes.
step 3
When done, unwrap the potato and set it aside to cool down completely to avoid accumulating moisture.
step 4
Combine Salt (2 tsp), All-Purpose Flour (2 1/2 cups), and Ground Cinnamon (2 tsp) in a large bowl and set aside.
step 5
In another bowl, mash the potato with a fork or use a ricer to break down the potato without producing any lumps.
step 6
Add the riced/mashed potato into the bowl containing the dry ingredients and mix with a fork to create a dough.
step 7
Pour out the dough onto a flat lightly floured surface and begin to knead gently. When the dough starts getting wet again, keep adding flour within ¼-½ cup increments. Keep kneading gently until the dough is fully combined, smooth, and not as sticky.
step 8
Roll the dough into a ball on a lightly floured surface and divide into 8 pieces. Flour your hands regularly and use them to gently roll out the pieces into a “long-cigar” shape.
step 8 Roll the dough into a ball on a lightly floured surface and divide into 8 pieces. Flour your hands regularly and use them to gently roll out the pieces into a “long-cigar” shape.
step 9
Slice the rolled-out dough into ½-inch gnocchi pillows and dust with extra flour if you’re planning to cook at a later time.
step 10
To cook the fresh gnocchi, bring water to a boil and add the gnocchi. Let it boil for 2-3 minutes or until the gnocchi starts floating on water.
step 10 To cook the fresh gnocchi, bring water to a boil and add the gnocchi. Let it boil for 2-3 minutes or until the gnocchi starts floating on water.
Tags
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Dairy-Free
Shellfish-Free
Vegan
Fall
Vegetarian
Potatoes
Pasta
Italian
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