The Dough
The dough is so easy to work with and the addition of ricotta makes them so light.
Usually when we use ricotta with flour we call them cavatelli and make them homemade.
The sweet potato and ricotta combination is a light dough with a sweeter taste, nothing like regular potato gnocchi.
Antonio Loves This Pasta!
Antonio had lots of fun playing with this dough.
I can already see he is going to love to cook, he pays very close attention.
Making Wonderful Memories in the Kitchen
I only realize just how important it is as a grandmother to teach the next generation.
If it wasn't for my mom and grandmother, I wouldn't be cooking and writing this today, my inspiration came from them both.
My 3 year old grandson and son Curt are learning to make sweet potato gnocchi with me.
It's now my job to teach the next generation.
That was the fun part, making great memories together, learning together and those memories will last a lifetime for them to look back on.
Holiday Time
The enthusiasm and thrill of the holiday spirit in a child's eye are just precious.
These are precious blessings and moments in time that is what the holiday is all about.
Our Newest Cook!
Our newest and latest chef in the family Antonio and his sister Talia!
He had so much fun cooking with grandma. Memories to last a lifetime.
Sweet Potato Gnocchi Pin for later
Sweet Potato vs White Potato Gnocchi
I am a true fan of potato gnocchi.
As a matter of fact it's my favorite pasta of all time.
One is sweet and savory with a herb sauce, the other is plain with tomato sauce.
A Big Difference in Flavors
Sweet potato gnocchi is an acquired taste for me, I like it but it will never be number one over regular potato gnocchi.
It's different and certainly a nice change to the regular.
I really prefer to make this sweet potato gnocchi in the fall and during the Thanksgiving holiday week.
Let me know how you like this recipe.
Try Some of my favorite homemade pasta recipes
Homemade gnocchi
Homemade egg noodles
Homemade manicotti
Homemade ravioli
Homemade cavatelli
sweet potato gnocchi, homemade pasta, homemade macaroni, sweet potato, sweet potato pasta
macaroni, pasta, sweet potato, homemade pasta
Italian, American
Yield: 6
Sweet Potato Gnocchi
prep time: 15 mins cook time: 20 mins total time: 35 mins
This is a different version for the Italian potato gnocchi using sweet potatoes
ingredients:
Sweet Potato Pasta Dough
1/2 cup whole milk ricotta
1 large egg
2-3 cups all-purpose flour
1 teaspoon kosher salt
instructions:
I place all ingredients in a large mixing bowl using an industrial mixer until the soft dough formed around 40 seconds.
Roll into ropes, cut 1 inch pieces using a floured board. Using two fingers, press into the cut gnocchi and roll towards you. Place on a large cookie sheet. When all the gnocchi are cut and rolled, place the whole tray in the freezer. Once they are frozen, you can cook them in salted boiling water or place in a freezer bag until ready to cook.
Herb Sauce Use Your Favorite Herb
4 tablespoons (1/4 cup) butter
1 tablespoon chopped fresh basil, fresh chopped rosemary or parsley or combine them
1 cup heavy cream
1/3 cup fresh grated Parmesan, plus more for serving
pinch fresh grated nutmeg
pinch cayenne pepper
kosher salt
pepper
Heat the butter in a large skillet over medium-high heat and cook until it begins to brown, about 3-5 minutes. Stir in the herbs using and then slowly pour in the cream. Whisk in the Parmesan, nutmeg, cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat
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Sweet Potato Gnocchi Pin for later
If you like regular potato gnocchi better
Try my recipe for Homemade Gnocchi
