Sweet Potato Gnocchi with Spinach Goat Cheese Sauce Recipe (2024)

FAQs

Why is my sweet potato gnocchi mushy? ›

The most common reason for mushy sweet potato gnocchi is boiling it too long; once it's floated for 30 seconds, it should be promptly removed and drained well. Drain Off as Much Water as Possible.

Comparatively speaking, ricotta gnocchi are quicker to prepare (just mix everything together- no potatoes to boil here!) and the texture is light and fluffy, in a unique “spongey” type way. As for the taste, potato gnocchi taste like…. potato, whereas ricotta gnocchi are more mild in flavor.

Gnocchi is more than just pasta, but an irresistibly airy, filling and versatile foundation to a number of quick and easy recipes.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

How to make a firmer Gnocchi. Boil the potatoes with the peel on, that way the potato absorbs less water. Peel the potato and place through a potato ricer immediately, because the cooler they get the stickier they become. An easy way to peel the potato is stick a fork through and peel it using a knife.

The key is to keep sweet potatoes somewhere that's cool and dry, and never exposing them to moisture. You may want to look into getting some paper bags or a breathable food storage container to store your sweet potatoes separately, since placing them near other fruits and vegetables could cause them to ripen quickly.

The Gnudi, or spinach and ricotta gnocchi, is a typical recipe from Tuscany, usually served with a simple tomato sauce or with butter and sage. In fancy restaurants, sometimes these are served with very special aged parmesan cheese like pecorino or with a slice of lard that melts in contact with the hot gnocchi.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes.

Gnocchi pair excellently with pesto alla Genovese, for instance. It's worth mentioning that in Liguria, where basil pesto is from, the sauce is most commonly served with potatoes! Like pretty much every pasta shape, a simple tomato sauce works wonders with potato gnocchi.

Is refrigerated gnocchi already cooked? ›

“They're also already fully cooked so you don't have to worry about what's happening to the inside while you're focused on getting a good brown on the outside.”

Gnocchi should be soft, melt-in-your-mouth, fluffy pillows. They should not be tough and chewy. Is it better to boil or fry gnocchi? Both boiling and frying are good for gnocchi, but boiling is the most traditional method—and it's quick and easy.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

The main reasons for soggy sweet potato wedges are: overcrowding the baking sheet, not tossing in enough oil, having too thick sized wedges, and not roasting at a high enough heat.

If the dough is too soft and floury, do not add more flour. More flour will transform your gnocchi dough into a cement brick! Instead, transfer your dough back onto the pastry board and continue to work the dough patiently until it dries out a little bit more.

It is very easy to add too much flour to gnocchi dough, which can make these dumplings glutinous, gummy, and sticky. If you dump all of the flour into your gnocchi dough at once, you won't have the same texture as a gnocchi that has just enough flour to bring it together.