Sweet Potato Gnocchi in Vodka Cream Sauce

07.12.18 - BY Nona Raybern

Gnocchi. Soft bite-sized pillowy piles of potato and dumpling goodness. The Italians really got it right when they created this treat. We’re going a little different by subbing out regular potatoes for sweet potatoes, to really bump up the nutrition factor (and the color!). Sweet potato gnocchi might seem daunting, but trust us when we say these little treats are easy, fun, and delicious.

Firstly, you’ll need to cook the potatoes and then mash them in some way. We’ve always found the best way to fluff and mash potatoes is through a potato ricer! Luckily, we have three different varieties on hand at RSVP International. For this round, though, we opted for our newest model, the Endurance® Potato Ricer.

Once you have the potatoes riced, then it’s easy going from here! Mix in the egg yolk, herbs, spices, and then flour! Work it like a pasta dough, then get to shaping and cutting the little gnocchi.

Coat the gnocchi in whatever kind of sauce you like! We went this round with a creamy tomato sauce, but you can do really do anything to your taste. Brown butter sage is an amazing accompaniment to these gnocchi and you can find that sauce recipe here.

Sweet Potato Gnocchi in Vodka Cream Sauce

Don't let sweet potato gnocchi intimidate you! This easy recipe will make you seem like a professional chef. 

Course

Dinner
Cuisine

American, Italian
Keyword

Gnocchi

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Servings 4 people

Ingredients

For the Sweet Potato Gnocchi

  • 2
    Cups
    Sweet Potato Puree
  • 1
    Tsp
    Salt
  • 1/4
    Tsp
    Black Pepper
  • 1
    Tbs
    Parsley, chopped
  • 1
    Tbs
    Basil, chopped
  • 1
    Tbs
    Chives, chopped
  • 1
    Egg Yolk
  • 3 1/2
    Cups
    Flour

For the Vodka Cream Sauce

  • 2
    Tbs
    Butter
  • 1
    Small Shallot, finely chopped
  • 3
    Cloves garlic, finely minced
  • 1
    Tbs
    Vodka
  • 1
    Tbs
    Heavy Cream
  • 14
    Oz
    Diced canned tomatoes
  • Basil, chopped
  • Salt & Pepper to taste

Instructions

For the Sweet Potato Gnocchi

  1. Peel the skin from 4 large sweet potatoes. Cut into roughly 2 x 2 inch pieces and boil on high until soft (about 30 minutes). Press through a potato ricer to create a sweet potato puree. 

    Mix puree with yolk, salt, pepper, and herbs. Add flour into the mixture 1/2 a cup at a time. Use your hands for this part, folding the flour into the mixture until all flour is mixed in and dough is soft and elastic. Divide into six equal portions. 

    Fill a large stockpot with water and handful of salt. Bring to a boil. On a floured surface, roll each of the dough portions into logs about 1/2 inch diameter and 10 inches in length. Use a bench knife to slice into 1 inch long pillows. Press with fork for decoration if desired. 

    Reduce heat in stock pot to medium high summer. Drop 2 dozen gnocchi into the stock pot. Gnocchi will sink to the bottom. Stir so it doesn't stick to the pot. Allow to boil about 5 minutes until gnocchi starts to float. Let cook for 1 minute while floating, then remove with slotted spoon into a colander. Continue with batches until all gnocchi is cooked. 

For the Vodka Cream Sauce

  1. Melt the butter in a large skillet over medium heat. Add shallots and garlic and saute until fragrant. Add tomatoes, basil, and vodka. Cook down until slightly concentrated. Add cream and stir until well incorporated. 

    Add gnocchi and serve with parmesan cheese on top. 

Recipe Notes

If you don't have vodka on hand or choose not to use it, you can sub in a high end white vinegar. It will have a tangier taste than the vodka, but will provide the necessary acidity to create the vodka sauce. 

 

Recipes adapted from Foodal and Food Network.