Sweet Potato Gnocchi with Tomato Sauce Recipe
Introduction
Sweet potato gnocchi offers a delightful twist on the classic Italian dish, combining the natural sweetness of roasted sweet potatoes with the comforting texture of traditional gnocchi. Paired with a vibrant homemade tomato sauce, this recipe is perfect for a cozy weeknight meal or a special occasion.
Ingredients
- 350g sweet potatoes
- 4 baking potatoes (950g)
- 200g wholemeal spelt flour, plus extra if needed
- 1 tbsp olive oil
- 4 garlic cloves, finely grated
- 1-2 fresh chillies, deseeded and finely chopped
- 600g large vine-ripened tomatoes, finely chopped
- 15g basil, half chopped
- 50g finely grated Italian-style vegetarian hard cheese
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Place both sweet and baking potatoes on a baking tray, prick all over with a fork, and bake for 50–60 minutes until a knife slides in easily. Once baked, cut the potatoes in half to help release steam as they cool.
- Step 2: While the potatoes bake, prepare the tomato sauce. Heat olive oil in a pan over medium heat and sauté the garlic and chillies until softened. Add the chopped tomatoes and half of the basil, then cover and simmer on low for 20–30 minutes until the sauce thickens.
- Step 3: When the potatoes are cool enough to handle, peel off the skins and mash the flesh until smooth. Stir in the flour and knead briefly to form a dough. Add extra flour if the dough feels sticky.
- Step 4: Divide the dough in half. Wrap one half and refrigerate for up to three days. Take the remaining half and quarter it. Roll each quarter into a 28cm long sausage, then cut into bite-sized pieces. Optionally, press each gnocchi with the back of a fork to create ridges, then set them aside apart from each other.
- Step 5: Boil a large pan of water. Drop the gnocchi in and cook for 2–4 minutes until they float to the surface. Use a slotted spoon to remove them promptly to avoid overcooking and falling apart.
- Step 6: Toss the cooked gnocchi with half of the tomato sauce, tear in half the remaining basil, and sprinkle over half the grated cheese. Reserve the rest of the gnocchi, sauce, basil, and cheese for later use.
- Step 7: To serve the reserved gnocchi, make and cook it as above, then reheat gently in the remaining tomato sauce. Serve garnished with the remaining basil and cheese.
Tips & Variations
- If the dough is too sticky, add a little more flour gradually to avoid making it too dense.
- You can substitute wholemeal spelt flour with all-purpose flour if preferred.
- For a milder sauce, reduce the amount of fresh chilli or omit it entirely.
- Try adding a handful of spinach to the sauce for extra greens and flavor.
Storage
Store any unused gnocchi dough wrapped in the fridge for up to three days before cooking. Cooked gnocchi with sauce can be refrigerated in an airtight container for up to two days. Reheat gently on the stove to prevent the gnocchi from becoming mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze sweet potato gnocchi?
Yes, you can freeze uncooked gnocchi on a baking sheet until firm, then transfer to a sealed bag. Cook from frozen by boiling; they may need an extra minute or two.
Why do my gnocchi fall apart when cooking?
Gnocchi can fall apart if overcooked or if there’s not enough flour in the dough. Be sure to cook them just until they float to the surface and handle the dough with enough flour to keep it firm but tender.
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Sweet Potato Gnocchi with Tomato Sauce Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Gnocchi with Tomato Sauce is a delightful twist on the classic Italian dish, combining the natural sweetness of sweet potatoes and the heartiness of baking potatoes for a soft, flavorful gnocchi. Paired with a rich, homemade tomato and chili sauce infused with garlic and fresh basil, this recipe offers a comforting, vegetarian-friendly meal that’s perfect for any occasion.
Ingredients
Gnocchi
- 350g sweet potatoes
- 4 baking potatoes (950g total)
- 200g wholemeal spelt flour, plus extra if needed
Tomato Sauce
- 1 tbsp olive oil
- 4 garlic cloves, finely grated
- 1–2 fresh chillies, deseeded and finely chopped
- 600g large vine-ripened tomatoes, finely chopped
- 15g basil, half chopped
- 50g finely grated Italian-style vegetarian hard cheese
Instructions
- Roast the potatoes: Preheat your oven to 200°C (180°C fan/gas mark 6). Prick both the sweet potatoes and baking potatoes all over with a fork and place them on a baking tray. Bake for 50-60 minutes until a knife easily pierces through them. Once out of the oven, cut each potato in half to help release steam as they cool.
- Prepare the tomato sauce: While the potatoes are baking, heat the olive oil in a pan over medium heat. Add the finely grated garlic and chopped chillies and sauté until softened and fragrant. Stir in the chopped tomatoes and half of the chopped basil. Cover the pan and simmer gently over low heat for 20-30 minutes until the sauce thickens.
- Make the gnocchi dough: When the potatoes are cool enough to handle, peel off the skins carefully and discard them. Mash the potatoes thoroughly until smooth. Stir in the wholemeal spelt flour and knead briefly until a dough forms. If it feels sticky, add a little extra flour to achieve a pliable consistency.
- Shape the gnocchi: Cut the dough into two halves. Wrap one half tightly and refrigerate – it will keep chilled for up to three days. Cut the remaining half into quarters, then roll each quarter into a sausage shape about 28cm long. Slice the sausages into bite-sized pieces. Optionally, press each piece lightly with the back of a fork to create ridges, then place them on a flat surface spaced apart to prevent sticking.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi pieces gently into the boiling water and cook for 2-4 minutes. When they float to the surface, they are done. Use a slotted spoon to remove them promptly to avoid overcooking, which can cause them to fall apart.
- Serve with sauce: Toss the cooked gnocchi with half of the tomato sauce. Tear in half of the remaining fresh basil and sprinkle over half of the grated vegetarian hard cheese. Serve immediately. The remaining gnocchi dough and sauce can be kept refrigerated for up to three days and reheated later as needed, served again with the remaining basil and cheese.
Notes
- If your gnocchi dough is too sticky, add more wholemeal spelt flour gradually until manageable.
- Pressing gnocchi with a fork to create ridges is optional but helps sauce adhere better.
- Do not overcook the gnocchi; once they float, remove immediately to prevent them from becoming mushy.
- The dough and cooked gnocchi can be refrigerated for up to 3 days.
- For a vegan version, substitute the vegetarian hard cheese with a vegan alternative or nutritional yeast.
- Adjust the number of chillies to suit your preferred heat level.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: sweet potato gnocchi, tomato sauce, vegetarian Italian gnocchi, homemade gnocchi recipe, wholemeal spelt flour gnocchi, baked potato gnocchi
