Sweet Potato Gnocchi with Walnut-Parsley Sauce

Ingredients

• 2 medium (about 500 g total) Sweet potatoes (peeled after baking)
• 1.5 cups (≈180 g) All‑purpose flour (add gradually; may need a little more for dusting)
• 1 pinch Salt (for dough and boiling water)
• 0.25 cup loosely packed Fresh parsley (roughly chopped)
• 2 cloves Garlic cloves (minced)
• 0.25 cup Walnuts (roughly chopped)
• 2 tablespoons Lemon juice (freshly squeezed)
• 3 tablespoons Extra‑virgin olive oil (for sauce)
• 0.25 cup Water (gnocchi cooking water) (reserved from boiling gnocchi)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the sweet potatoes.

   Time: PT10M

   Temperature: 400°F

2. Bake Sweet Potatoes

   Pierce each sweet potato several times with a fork, place them on a baking sheet, and bake for 45 minutes, or until a fork slides in easily.

   Time: PT45M

   Temperature: 400°F

3. Cool & Peel

   Remove the potatoes from the oven, let them cool for about 5 minutes, then peel off the skin and transfer the flesh to a mixing bowl.

   Time: PT10M

4. Make Gnocchi Dough

   Add a pinch of salt to the mashed sweet potatoes, then gradually stir in the flour, mixing until a shaggy dough forms. Keep adding flour until the mixture holds together without being overly sticky.

   Time: PT10M

5. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.

   Time: PT5M

6. Shape Gnocchi

   Divide the dough into four equal pieces. Roll each piece into a ½‑inch‑thick rope, then cut the rope into 1‑inch‑wide pieces (little pillows). Lightly press each pillow with the back of a fork to create ridges.

   Time: PT5M

7. Boil Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT10M

   Temperature: 212°F

8. Cook Gnocchi

   Drop the gnocchi into the boiling water. When they rise to the surface, let them cook an additional 2 minutes, then scoop them out with a slotted spoon, reserving ¼ cup of the cooking water.

   Time: PT5M

   Temperature: 212°F

9. Prepare Walnut‑Parsley Sauce

   While the gnocchi cook, combine parsley, garlic, walnuts, lemon juice, olive oil, and the reserved gnocchi water in a food processor. Blend until smooth and emulsified.

   Time: PT5M

10. Thicken Sauce

    Transfer the blended sauce to the pot used for the gnocchi, bring to a gentle simmer for 2 minutes, stirring constantly until it thickens slightly.

    Time: PT2M

11. Combine & Serve

    Add the cooked gnocchi to the sauce, toss gently to coat, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

393

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sweet potatoes: Butternut squash, Pumpkin
• Instead of All‑purpose flour: Bread flour, Gluten‑free flour blend
• Instead of Salt: Sea salt, Kosher salt
• Instead of Fresh parsley: Cilantro, Basil
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Walnuts: Pecans, Almonds
• Instead of Lemon juice: Lime juice, Apple cider vinegar (1 tsp)
• Instead of Extra‑virgin olive oil: Avocado oil, Grapeseed oil
• Instead of Water (gnocchi cooking water): Vegetable broth (for extra flavor)

Equipment Needed

• Oven
• Baking sheet
• Fork (or skewer)
• Knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Large pot
• Colander or slotted spoon
• Food processor (or mortar & pestle) (optional)
• Measuring cups

Critical Steps — Do Not Skip

• Bake sweet potatoes until fully tender – this determines the moisture level of the dough.
• Achieve the right dough consistency: not too wet (will be sticky) and not too dry (will be crumbly).
• Cook gnocchi only until they float and for a brief extra 2 minutes – overcooking makes them mushy.

Chef Tips from the Video

• Use a fork to create classic ridges on each gnocchi pillow – they hold sauce better.
• Reserve the starchy gnocchi water; it helps bind the sauce.
• A squeeze of extra lemon juice at the end brightens the flavor.

Troubleshooting

Storage

Refrigerator: Store cooked gnocchi and sauce separately in airtight containers for up to 3 days.

Freezer: Uncooked gnocchi can be frozen on a tray, then transferred to a zip‑top bag; use within 1 month. Thaw before boiling.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the sweet potatoes a day ahead; store the mashed flesh in the fridge.
• Form the gnocchi, place them on a parchment‑lined tray, freeze, then transfer to a bag for later cooking.
• Sauce can be prepared in advance and reheated gently before tossing with gnocchi.