Homemade sweet potato gnocchi recipe and Italian sausage, sweet potato gnocchi with briefly cooked Italian sausage, bell peppers and spinach, make this recipe with store bought potato gnocchi if in a hurry, tasty and delicious!
Sweet potato gnocchi are so easy to make, soft little pillows, they come together in a breeze and they are so good, my favorite kind of gnocchi so far!
I served them with stir fried Italian sausage, red bell pepper and spinach, so tasty and flavorful.
If you’re in a hurry, this recipe would also be delicious with store bought potato gnocchi and it’s so quick to make, perfect for weekday dinners!
Sweet potato gnocchi are made by assembling and briefly kneading cooked sweet potato and flour together. The more you add flour the firmer the gnocchi will be. I like mine on the soft side. I’m indicating a quantity of 1 1/2 cup flour but you might not need to use it all to make your gnocchi, as soon as the gnocchi dough is no longer too sticky to work with, you can stop adding flour and keep the leftover to roll out your gnocchi. Keep the dough a little sticky, as more flour will be added when forming the gnocchi
You can make sweet potato gnocchi up to one day in advance. Make the gnocchi the day before, chill them in one layer on trays, sprinkled with flour on top and covered with plastic wrap.
These sweet potato gnocchi freeze very well and can be stored up to 3 months. Line a baking tray with parchment paper, arrange gnocchi in one flat layer, top with parchment paper, arrange another flat layer of gnocchi and so on, freeze for 2 hour, then portion your gnocchi into freezer bags.
Make the gnocchi and cook them in a large volume of salted boiling water, as soon as they rise to the surface, gather them with a slotted spoon and set them aside into a lightly oiled bowl
Into a large sauté pan, heat some olive oil on medium/high, add the chopped onion or shalIot, cook until translucent, remove the sausages from their casings, cook 3 to 4 minutes to brown it, add the white wine, cook until reduced to half
Add the red bell pepper and spinach, toss to distribute, season with salt and pepper to taste, cook until soft and tender, add a little bit of water if needed
Add the sweet potato gnocchi, cook to re-heat, serve with a side of grated parmesan cheese
I hope you like this recipe and if you made it, please leave me a comment and let me know how it went!
1.3 pound (600 g.) sweet potato, peeled, cut in small chunks
1 1/2 cup (200 g.) flour
4 (1/2 pound – 225 g.) Italian sausage
1 red bell pepper, cut in sticks
1 1/2 cup (100 g.) spinach leaves
1/2 cup white wine
2 shallots or 1 medium onion, chopped
Salt and pepper to taste
Some olive oil for cooking
Into a medium pan, bring to boil 1 liter of water, add the sweet potato chunks and cook for about 20 to 25 minutes or until soft, drain
Into a large bowl, mash the potato chunks with a potato ricer, add 1/2 cup of flour at a time and combine with a spatula, up to 1 1/2 should be enough, once you feel that the dough is no longer too sticky to work with, sprinkle your counter with some flour, turn the dough over and knead it briefly, adding more flour if necessary and form a sausage
Remove a large slice of sausage dough and roll into 1/2-inch-thick rope on a floured surface Cut each rope into 1-inch pieces and place on a lightly floured baking tray in one layer, sprinkle some flour on gnocchi. Place tray in the refrigerator until ready to use
Have ready a large bowl coated with 2 tbsp. olive oil for the cooked gnocchi. Fill a large pot with water, bring to boil, add a tbsp. of salt, add the gnocchi and stir from time to time, as soon as they start to rise to the surface of water, about 2 minutes, collect them with a slotted spoon and add them to the prepared bowl
Into a large sauté pan, heat some olive oil on medium/high, add the chopped onion or shalIot, cook until translucent, remove the sausages from their casings, cook 3 to 4 minutes breaking the mass with a spatula, add the white wine, cook until reduced to half
Add the red bell pepper and spinach, toss to distribute, season with salt and pepper to taste, cook until soft and tender to your liking, add a little bit of water if needed
Add the sweet potato gnocchi, toss and cook to re-heat, serve with a side of grated parmesan cheese
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