comment icon 273 more comments I started a dinner club a few years ago (gah! seriously feels like yesterday 👵🏼) and for this dinner club, every month, 6 friends + my happy self get together for a night of wine, appetizers, and amazing homemade food. We’re talking the type of food that we all maybe wouldn’t normally make for our families or for our regular weeknight selves, but that can be fully embraced and appreciated when we are with our foodie friends. Example: gnocchi. About a year ago, I learned the basics of making gnocchi at a blog related event, and I came home and said: listen up, dinner club -> we need to make gnocchi together. I am not exaggerating when I say that our gnocchi night is STILL the talk of our dinner club. It will never ever be topped, unless it’s topped by another gnocchi night. There were platters upon platters of that pillowy potato gnocchi, and simmering pots of tangy bolognese and creamy marsala mushroom and zippy pesto sauces that still live right at the surface of our food dreams. It was a girls’ night gnocchi event that bordered on otherworldly.
Why You’Ll Be Excited To Make This Sweet Potato Gnocchi
Do you believe me? Look here. 👇🏼
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How To Make Sweet Potato Gnocchi – It’s Easier Than You Think
As with most recipes that I make, I like them to be NOT OVERWHELMING. With the fancy gnocchi night, I boiled, dried, rested, cooled, and riced the potatoes before mixing. That was a different time. This time we are literally just baking in the microwave. Okay? Can you get on board with me here? Just bake that little sweet potater in your micro for speed and ease, mix it with the ricotta, Parm, and flour, and form into cute little sweet potato gnocchi. Boil them till they float, and voila. Gnocchi. These gnocchi are sturdy enough to stand up to the sage-garlic-butter-pan-frying situation that follows, which is exactly what I wanted them to be: golden and crispy on the outside, and soft and lovely on the inside.
A Little Nutritional Boost
To avoid getting overly sweet (and to throw some powerhouse nutrition in the mix), we are serving this up with broccoli rabe – blanched to tender-crisp perfection before getting tossed in to the magic of that saute pan. In addition to being a SUPER HEALTHY power ingredient, I loved using broccoli rabe with this because it was kind of like a textural cross between broccoli and spinach. You have the leaves of the broccoli rabe which cook super nicely similar to spinach, and you have the beautiful, barely-crunchy florets that are small enough not to overwhelm the dish. Besides, the colors. You NEED those bold colors working together in your recipe life. If you don’t have easy access to broccoli rabe, another green veg will do here, like spinach or kale. Just throw it right on in that pan. Or, skip the veg and just enjoy that gnocchi perfection. Do we love gnocchi or do we love gnocchi?
Common Questions About This Sweet Potato Gnocchi
More Gnocchi Goodness:
Homemade Cauliflower GnocchiHow to Make Homemade GnocchiPumpkin Gnocchi with Sage Butter SauceCrockpot Chicken Gnocchi SoupRidiculous Baked Gnocchi with Vodka Sauce
One More Thing!
This recipe is part of our completely delicious broccoli recipes page. Check it out! 4.6 from 78 reviews
