Sweet Potato Gnocchi with Cherry Tomatoes

Light pillows of sweet potato gnocchi sautéed in garlic and butter. Then tossed with cherry tomatoes and parmesan cheese with fresh basil.

There are certain recipes that people feel are too complicated and so hard to make they never try. Gnocchi is one of them. I want you to know that you shouldn’t feel this way, they are actually very easy to make, although it can take a little time especially if you are feeding a lot of people.

Gnocchi only consists of a few ingredients and if you follow the instructions, they are super easy and fun to make. If I am having a dinner party, sometimes I make the dough and have everyone help form the gnocchi. You know what they say. “Many hands make light work.” This phrase is very true in the kitchen.

This recipe uses sweet potato instead of the regular Idaho, so you want to pay attention to the moisture content. If it seems wet add a tablespoon more flour. The more you make gnocchi the better you will be able to feel the proper texture.

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What ingredients do you need for sweet potato gnocchi with cherry tomatoes?

• Sweet Potatoes
• All Purpose Flour
• Egg
• Nutmeg
• Salt
• Black Pepper
• Cherry Tomatoes
• Roasted Garlic Oil
• Roasted Garlic
• Parsley
• Heavy Cream
• Balsamic Reduction
• Fresh Basil

The Recipe…

Set oven to 400℉. For the sweet potato puree: Place sweet potatoes on a sheet pan and bake until fork tender. When the potatoes have cooled, peel the skin off and mash.

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Place the mashed potato in a large bowl. Sprinkle the nutmeg on top and make a well in the center. Crack 1 egg in a separate small bowl and whisk. Add the egg to the well in the bowl of potatoes. Add 1 1/2 cups of flour and stir with a spatula.When the mixture starts to come together, dump out on the table and continue to gently fold until the mixture forms a dough. Cut dough into 4 equal portions.

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Roll out dough into long ropes approximately 1 inch diameter. If the ropes break it is ok, just push them back together. Cut ropes onto 1-inch pieces and place on a floured sheet pan and let rest. Fill a pasta pot with water, generously salt, and bring to a full roiling boil. While waiting for water to boil, heat a sauté pan and add the roasted garlic oil and butter. On medium heat. When butter is melted and hot add tomatoes and garlic.

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Drop gnocchi into the boiling water. Gnocchi will sink to the bottom of the pot so  gently stir to make sure they do not stick. When the Gnocchi floats to the top, let it simmer for a minute, then strain, and add to tomatoes. Pour in cream and let reduce by half. Season with salt and pepper. Drizzle balsamic cream (reduction) on plate and gently pile gnocchi on top. Sprinkle it with parmesan and chiffonade basil.

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Recipe Tips:

• The technique is all about the texture for the gnocchi. You want your gnocchi to have the consistency of Play-Doh. Keep adding flour until you get this texture.
• Sweet potatoes have tons of water and you want to counteract that. You don’t want the dough too loose, otherwise it will break apart.

Make Ahead:

• You can make the sweet potato gnocchi one or two weeks before you need it. You want to freeze the gnocchi in an airtight container. Then on the day of, all you have to do is drop the frozen gnocchi directly into boiling water.
• Make your sauce the day of! The sauce will break down too much if made before. You want the freshness that comes with making a sauce the day of.

Storing tips:

• You can freeze the gnocchi dough or the finished gnocchi in an airtight container for up to 6 months.
• If freezing the formed gnocchi lay flat on a sheet pan to freeze and then when frozen place in a zip lock bag. This way you can take a little at a time when you want them.
• The raw dough can be held in the refrigerator for 5 days wrapped tightly.

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