Sweet Potato Gnocchi with Cream Sauce
Hey there! So, there’s this dish I absolutely adore – Sweet Potato Gnocchi with Cream Sauce. I first made this ages ago, back when I still thought gnocchi was pronounced ‘nuh-kee.’ Anyway, it was a disaster because I overcooked everything! But now, it’s one of those meals that feels like a warm hug – much needed after a long day, you know?
Why You’ll Love This Recipe
I usually whip this up when I’ve had one of those ‘what on earth should I cook?’ moments. Trust me, it hits the spot every time. My family goes nuts for it, especially when I’m generous with the cream (which, let’s be honest, is most of the time). Oh, and if I can manage not to eat half the gnocchi before it hits the plate, it’s a miracle!
Ingredients
- 2 large sweet potatoes (or 3 if they’re smallish)
- 1 to 1.5 cups of all-purpose flour (I sometimes use whole wheat in a pinch)
- 1 egg
- Salt, to taste (my grandma used to say ‘a pinch’ but I tend to go for a handful)
- 1 cup heavy cream (or half-and-half if you’re feeling a tad healthier)
- 1/2 cup grated Parmesan (the more the merrier, right?)
- Pinch of nutmeg (optional, but oh-so-nice)
My grandmother always insisted on using the brand X flour, but honestly, any version works fine.
Directions
- First things first, bake those sweet potatoes until they’re soft. I usually pop them in the oven at 400°F for about 45 minutes. Patience is key here – don’t rush it.
- Once they’re done, let them cool a bit, then peel and mash them up. This is where I typically sneak a taste. Just because.
- Combine the mashed sweet potatoes with flour, the egg, and salt. Mix until it forms a dough. Don’t worry if it looks a bit sticky – it always does!
- Roll the dough into ropes (kind of like making playdough snakes) and cut into bite-sized pieces.
- Boil a large pot of salted water, then drop the gnocchi in. When they float to the top, they’re done!
- For the sauce, heat the cream gently and stir in the Parmesan until it melts. Add a pinch of nutmeg for that extra kick.
- Combine the gnocchi with the sauce, serve immediately. This is the part where I usually take a deep breath and dig in!
Notes
Don’t overwork the dough – I’ve made that mistake one too many times. It tends to make the gnocchi tough, which no one wants. Also, if you skip the nutmeg, it’s still delicious, promise!
Variations
I once tried adding spinach to the dough for some color. It was… interesting. Maybe not my best experiment, but hey, you live and learn, right? Sometimes I substitute the cream with a homemade tomato sauce – it’s a different vibe but equally delightful.
Equipment
If you don’t have a potato masher, a fork works just fine. Just takes a bit more elbow grease. Oh, and a rolling pin? Try a wine bottle – works like a charm!
Storage
You can store leftovers in the fridge for up to two days, but honestly, in my house, it never lasts more than a day!
Serving Suggestions
We usually serve this with a simple green salad. But if it’s a special occasion, a side of garlic bread doesn’t hurt. It’s all about balance, right?
Pro Tips
I once tried rushing the dough mixing step and regretted it because the gnocchi turned out uneven. So take your time! Also, make sure the potatoes are truly soft before mashing – I’ve been impatient once or twice, and it shows.
FAQ
Can I make these gluten-free? Yep, you can use a gluten-free flour blend. I haven’t tried it myself, but my friend swears by it!
How long does it really take? Good question – with all the prep and cooking, maybe about an hour and a half. But who’s counting when you’re having fun?
