Japanese Sweet Potato Gnocchi
Japanese sweet potatoes have stolen my heart.
I’ve never been a white potato fan [crazy, I know] but I’ve always adored sweet potatoes. So when I first tried a white sweet potato, I was hooked.
What exactly is a Japanese sweet potato?
Japanese sweet potatoes are sweeter than an ordinary sweet potato and give off a nuttier flavor that reminds me somewhat of a roasted chestnut. Texture wise, they are drier, firmer, and starchier than what you would expect of a regular sweet potato.
Like other varieties of potatoes, they fall into the ‘carbohydrate’ category and serve as a source of energy for your body. They are also a great source of dietary fiber [to help keep those bowels moving] vitamin A, potassium, iron and copper! Although they used to be hard find, they are gaining popularity in the US and can be purchased at many commercial grocers.
Now comes the question, how do you prepare them?
You can cook them just as you would a regular potato, or get a bit more creative…
I’ve always been too intimated to make homemade pasta, let alone gnocchi. But when the pandemic first hit, and I found myself having more free time, I committed to giving it another try. And am I glad I did!
I’m SO excited to share this recipe with you. If you know me, you know I LOVE simple and healthy recipes. And this one certainly checks off both boxes. While it does take some time to roll out each gnocchi, the final product is worth it. I promise.
Since we’re keeping this simple, I love to top with a little olive oil, parmesan cheese and dried chives. Toss in some vegetables and a protein source and enjoy a delicious, healthy and well-balanced meal!
Japanese Sweet Potato Gnocchi
Ingredients
- 1 ½ - 2 cups flour
- 1 egg
- 1 tsp salt
- 2 lbs. cooked Japanese sweet potatoes, about 2 large potatoes (you can also use regular sweet potatoes)
Instructions
- Bake or microwave [at high for 6 – 7 minutes] until the potatoes are soft. Allow to cool and remove the skin.
- Mash the potatoes with a potato masher or fork until potatoes become a dough like consistency. Shape the potato dough into a ball.
- Lay the potato dough on a floured surface. Poor the flour in a circle around the potato dough and make a small indent on top. Crack an egg into the indent and sprinkle with salt.
- Begin to combine all ingredients using a fork or whisk [using your hands may be helpful].
- Reshape the dough into a ball and cut it into 5 equal sections.
- Roll out each section individually to form a long rope. Cut the rope in 1- inch pieces.
- Flour a fork and lightly press on top of the gnocchi pieces to form an indentation.
- In a large pot, boil water with some salt.
- Add about 20 to 25 gnocchi pieces into the boiling water. Remove the gnocchi with a strainer once it has floated to the surface (about 2 to 3 minutes).
Notes:
You can freeze the uncooked gnocchi in an airtight container for up to two months [helllllo easy weeknight dinner]! To do this, place the floured, uncooked 1-inch gnocchi pieces onto a sheet pan and freeze until solid. Once frozen, remove the gnocchi from the pan and place in an airtight container.
Calories
200Fat (grams)
1Carbs (grams)
40Protein (grams)
6