Sweet Potato and Spinach Gnocchi
Soft, pillowy sweet potato gnocchi pan-fried to golden perfection, tossed with garlicky spinach and a hint of chili. Ready in just over an hour, this fiber-rich, nutrient-packed dish is simple enough for weeknight dinners yet elegant enough for entertaining.
Equipment
- 1 large baking tray
- 1 Potato masher or fork
- 1 large mixing bowl
- Wooden spoon
- Knife and cutting board
- 1 Large pot for boiling
- slotted spoon
- 1 large frying pan
- Measuring Cups and Spoons
Ingredients
For the Gnocchi:
- 450 –500 g sweet potato
- 1 egg yolk room temperature
- 2 cups plain flour
- 1 tsp salt
For Serving:
- 2 –3 tbsp olive oil
- 3 –4 cloves garlic crushed
- 1 tsp chili flakes
- 2 cups baby spinach
Instructions
- Roast the Sweet Potatoes: Start by preheating your oven to 180°C (350°F). Select medium to large sweet potatoes and wash them thoroughly to remove any dirt. Slice larger potatoes in half lengthwise so each piece is no thicker than 1 inch—this ensures even cooking. Lightly rub the sweet potatoes with a small amount of olive oil and sprinkle a pinch of coarse salt on each. Place them cut-side down on a baking tray lined with parchment paper. Roast for approximately 45 minutes, or until a fork slides through easily. Once done, allow them to cool slightly, then peel off the skin—it should come away effortlessly.
- Mash the Sweet Potatoes: Transfer the warm sweet potatoes into a large mixing bowl. Using a potato masher or sturdy fork, mash the sweet potatoes until smooth, ensuring there are no large lumps. The warmth of the potatoes helps create a silky texture for the gnocchi dough.
- Form the Gnocchi Dough: Add the egg yolk to the mashed sweet potatoes and mix thoroughly with a wooden spoon. Sprinkle in 1 cup of plain flour and fold it into the mixture until it begins to form a sticky dough. Gradually add another ½ cup of flour, a little at a time, until the dough starts to hold together in a soft, cohesive ball. Be careful not to overwork or knead the dough, as this can make the gnocchi dense and tough.
- Shape the Gnocchi Logs: Lightly flour your work surface and divide the dough into 8 equal portions.Working with one portion at a time, roll it into a log approximately 30 cm long, using extra flour as needed to prevent sticking. Keep the remaining portions covered with a clean kitchen towel to stop them from drying out.
- Cut the Gnocchi Pieces: With a sharp knife, slice each log into 1 cm-sized pieces. Dust the cut pieces lightly with flour to avoid sticking. At this stage, your gnocchi should be soft and pillowy but firm enough to hold their shape. Set them aside on a plate while you prepare the cooking water and sauce.
- Boil the Gnocchi: Bring a large pot of water to a rolling boil and add a generous pinch of salt. Carefully drop the gnocchi into the boiling water in small batches. Cook each batch until the gnocchi rise to the surface—this usually takes 2–3 minutes. Use a slotted spoon to remove the cooked gnocchi and place them on a plate, ready for pan-frying.
- Prepare Garlic and Spinach Sauce: While the gnocchi are boiling, heat 2–3 tablespoons of olive oil in a large frying pan over medium heat. Add the crushed garlic and chili flakes, sautéing for 1–2 minutes until the garlic becomes fragrant and lightly golden. Keep a close eye on the garlic so it doesn’t burn, which can make the sauce bitter.
- Pan-Fry the Gnocchi: Add the cooked gnocchi to the pan with the garlic oil. Gently toss them in the oil and fry for 2–3 minutes, allowing the exterior to develop a light golden crust while keeping the inside soft and tender.
- Wilt the Spinach: Add the baby spinach to the pan and stir until just wilted, about 1–2 minutes. The spinach should remain vibrant and slightly crisp, adding a fresh flavor and color contrast to the golden gnocchi.
- Season and Serve: Season the gnocchi and spinach mixture with salt and freshly ground black pepper to taste. Transfer to a serving platter or individual plates, and drizzle with any remaining garlic-infused oil from the pan. Serve immediately for the best texture—crispy on the outside, soft on the inside, and bursting with flavor.
Notes
- Roasting the sweet potatoes is essential for texture; steaming or boiling adds too much water, requiring extra flour, which can make the gnocchi dense.
- Use room-temperature egg yolk to help the dough bind smoothly without adding extra moisture.
- Lightly flour your hands and work surface while shaping the gnocchi to prevent sticking, but avoid adding too much flour, which can make them heavy.
- Cook gnocchi in small batches so they don’t overcrowd the pot and stick together.
- Serve immediately after pan-frying to enjoy the perfect contrast of crispy outside and soft, pillowy inside.
