Save This pillowy sweet potato gnocchi has completely transformed my family's pasta nights with its perfect balance of savory and sweet flavors. The candied pecan sprinkle adds an unexpected crunch that elevates this dish from simple comfort food to something truly special.
I first created this recipe when looking for ways to use up extra sweet potatoes from our garden harvest. My Italian grandmother would probably raise an eyebrow at my unconventional twist, but even she couldn't resist asking for seconds.
Ingredients
- Sweet potatoes: create a naturally sweet, vibrant base with more moisture than regular potatoes. Choose firm, unblemished ones with deep orange flesh for best flavor and color.
- Egg: acts as the crucial binder that holds your gnocchi together. Room temperature works best for even incorporation.
- All purpose flour: provides structure. The amount varies based on sweet potato moisture content, so add gradually until dough feels right.
- Sea salt: enhances all flavors and balances the sweetness. Fine grain dissolves more evenly in the dough.
- Black pepper: adds subtle warmth that complements the sweet potato. Freshly ground makes a noticeable difference.
- Nutmeg: brings warmth and complexity that perfectly complements sweet potatoes. Always grate fresh if possible.
- Pecans: offer buttery richness and substantial crunch. Look for plump, fresh pecans without any rancid smell.
- Brown sugar: caramelizes beautifully with the nuts. Dark brown works too for deeper molasses notes.
- Butter: enriches both the sauce and candied nuts. European style with higher fat content creates superior browning.
- Sage leaves: add an earthy, aromatic element that cuts through the richness. Optional but highly recommended.
- Parmesan cheese: brings umami and salt. Splurge on real Parmigiano Reggiano for the authentic flavor profile.
Instructions
- Prepare Sweet Potatoes:
- Steam or boil your sweet potato cubes until completely tender when pierced with a fork, about 15 minutes. Drain thoroughly in a colander, then return to the hot pot for 1 minute to evaporate excess moisture. Mash until completely smooth with no lumps, as these would create inconsistent texture in your gnocchi. Allow to cool completely to room temperature to prevent cooking the egg when mixed.
- Create Perfect Dough:
- Combine your cooled sweet potato mash with the beaten egg, salt, pepper, and nutmeg in a large bowl. Mix thoroughly with a fork until completely incorporated. Begin adding flour about 1/4 cup at a time, switching to gentle hand mixing when it becomes too thick for the fork. Stop adding flour when the dough feels tacky but workable and no longer sticks heavily to your fingers. Overworking will develop too much gluten and create tough gnocchi.
- Shape With Care:
- Dust your work surface generously with flour to prevent sticking. Divide your dough into four manageable portions. Roll each portion into a rope approximately 2 cm thick, using gentle pressure with your palms rather than your fingers. Cut each rope into 2 cm pieces using a bench scraper or knife. For traditional ridges, hold a fork with tines facing down, press each gnocchi piece against the tines with your thumb, and roll it downward. This creates ridges on one side and a thumb indent on the other, both perfect for catching sauce.
- Perfect Candied Pecans:
- In a small skillet over medium heat, melt butter until it begins to foam. Add chopped pecans and stir constantly to coat them evenly. Sprinkle brown sugar over the nuts and continue stirring until the sugar melts completely and coats the nuts with a glossy finish. A pinch of salt balances the sweetness perfectly. Transfer immediately to parchment paper, spreading them out to cool completely. They will crisp up as they cool, creating the perfect textural contrast to the soft gnocchi.
Save The sweet potato is truly the star of this dish. I discovered that roasting them instead of boiling intensifies their natural sweetness and reduces moisture, making for an even better texture. My husband now requests this dish for every special occasion, claiming the contrast between the pillowy gnocchi and crunchy pecans is his definition of perfection.
Storage Tips
These gnocchi freeze beautifully before cooking. Arrange shaped gnocchi on a flour-dusted baking sheet with space between each piece, freeze until solid, then transfer to airtight containers. They can go straight from freezer to boiling water when ready to use, just add an extra minute to the cooking time. Cooked leftovers will keep in the refrigerator for up to 3 days in an airtight container. The candied pecans can be made up to a week in advance and stored in an airtight container at room temperature.
Smart Substitutions
This recipe welcomes many variations to suit your pantry and preferences. Purple sweet potatoes create a stunning visual alternative with a slightly less sweet flavor profile. Butternut squash can replace sweet potato for an equally delicious result with more earthy notes. For gluten-free diners, substitute a good quality cup-for-cup gluten-free flour blend, though you may need slightly less than called for. Vegans can omit the egg and replace with 2 tablespoons of olive oil, though the texture will be slightly denser. The candied pecan sprinkle works wonderfully with walnuts, hazelnuts, or even pumpkin seeds for those with nut allergies.
Seasonal Adaptations
Fall Harvest Version: Add 1 tablespoon finely chopped fresh rosemary to the dough. Incorporate roasted garlic cloves into the mash. Finish with crispy fried sage leaves and toasted pumpkin seeds
Winter Holiday Edition: Add 1/4 teaspoon cinnamon and pinch of cloves to the dough. Top with crushed amaretti cookies instead of nuts. Drizzle with maple syrup reduction before serving
Spring Refresh: Fold 1/4 cup finely chopped chives into the dough. Replace brown butter with lemon butter sauce. Top with toasted pine nuts and microgreens
Success Stories
"I made this for my Italian in-laws and they were impressed! The sweet potato gives such a beautiful color and the candied pecans were the perfect finishing touch. Even my picky 5-year-old ate every bite!" - Maria
"Never thought I could make homemade gnocchi but your detailed instructions made it foolproof. The texture was perfect and I loved the sweet-savory combination. This is going into my regular rotation!" - James
"Made this for date night and my boyfriend proposed the next day. Not saying it was the gnocchi... but it definitely didn't hurt!" - Sarah
Save The balance of sweet potato and savory accompaniments makes this a truly versatile dish. Enjoy this comforting pasta creation that is sure to become a family favorite.