Begin by washing your sweet potatoes thoroughly. Place them in a microwave-safe dish, cover, and microwave for about 8-10 minutes, turning halfway through. It’s done when fork-tender. Let them cool, cut them open, and scoop out the flesh into a bowl.
Step 2: Prepare the Dough
Mash the cooked sweet potato until it's smooth. Add salt, cinnamon (if using), and chopped herbs. Gradually incorporate the flour, mixing with your hands until the dough begins to come together. It should be soft but not sticky. Only add more flour as necessary.
Step 3: Shape the Gnocchi
Divide the dough into manageable pieces. Roll each piece into long ropes, about ½ inch thick. Use a knife to cut these ropes into small pieces, roughly 1 inch apart. You can use a fork to create ridges on one side, which helps hold onto the sauce.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi in batches. They’re ready when they float to the surface, which typically takes 2-3 minutes. Use a slotted spoon to remove them and place them on a plate.
Step 5: Serve
Toss the gnocchi with your favorite sauce, some sautéed veggies, or a drizzle of olive oil. Top with cheese, nuts, or herbs as desired. Delectable!
Notes
Use Starchy Sweet Potatoes: Opt for the orange-fleshed variety for the best flavor and texture.
Don’t Overwork the Dough: A gentle touch keeps the gnocchi light.
Cooking Temperature Matters: Ensure the water is at a gentle boil. Rapid boiling can break the gnocchi apart.
Chill for Better Handling: If your dough is sticky, refrigerate it for about 30 minutes. This makes it easier to shape.
Freeze for Later: If you make extra, freeze the uncooked gnocchi. Just ensure they’re laid out in a single layer first.