If I have an afternoon free, I love making light, pillowy gnocchi. The little dumplings are a perfectly satisfying meal (especially when it’s cold outside) and what’s even better, it isn’t too hard to make. Sweet potatoes add an extra depth of sweetness, and when paired with a simple herby, olive oil sauce, it’s the perfect combination of light, refreshing, and comforting. Serve it as an elevated weeknight dinner or when hosting guests, and get ready to cozy up with the most satisfying dish around.
Ingredients
3 steamed sweet potatoes
3 egg yolks
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh black pepper
2 cups flour
For the sauce:
1/4 cup olive oil
4 garlic cloves, grated
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/3 cup parsley, chopped
Juice of 1/2 lemon
Directions
In the bowl of a food processor, pulse the sweet potatoes (skin removed), egg yolks, olive oil, salt, and black pepper to combine.
Add 1 cup flour and pulse until just combined.
Turn the dough out onto a floured surface and knead in one more cup of flour. Form a ball with the dough and cut it into quarters.
Roll each section into 1” thick snakes. Cut ½” to ¾” pieces off the snakes, using additional flour to prevent them from sticking together.
Bring a large pot of water with 1 teaspoon salt to a boil.
Once the water is boiling, add the gnocchi to the pot and start the sauce.
Over medium-low heat, heat the olive oil and garlic in a saucepan until the garlic starts to simmer.
As soon as the gnocchi starts to rise in the pot, remove with a slotted spoon and transfer directly to the sauce.
Finish with salt, pepper, and lemon juice. Remove from heat and add parsley. Serve immediately.
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