Whole Wheat Sweet Potato Gnocchi
Add healthy whole grains and vitamins to your diet today.
Enjoy this spin on classic potato gnocchi by using sweet potato instead of traditional yukon gold or russet potato. Add additional fiber and other nutrients by switching out white flour for freshly ground whole wheat flour. Amazing health benefits all wrapped up in a cute little pasta like dumpling that is so versatile!
I’ll be featuring these cute little Whole Wheat Sweet Potato Gnocchi in several future recipes, but they deserve a turn on the stage just as they are, the real stars of the show! I love that they are super nutrient packed, and can be made with food items found on any traditional homestead or farm.
I have grown potatoes (which is so fun!) but I haven’t yet grown my own wheat; but I do grind it at home thanks to my handy wheat grinder. Freshly ground wheat flour is full of nutrients and has many health benefits for the body. However it will slowly oxidize and lose its nutritional value if not eaten within a few days. Handy tip: keep freshly ground wheat flour in the freezer, it will last longer!
Gnocchi from scratch is fun to make!
This recipe for Whole Wheat Sweet Potato Gnocchi is really fun to make. Getting into the dough with your hands and working it into little ropes will remind you of your childhood days making snakes with playdough. Yet you’re using that skill to now feed yourself and/or family with healthy food choices. You’ll feel like you’re using the best of God’s great earth to nourish your own body. Creating your own food from scratch always adds a touch of love :0)
It will be very tempting to add more and more flour to your dough, but less is definitely more when it comes to gnocchi. The more flour you add, the less like potato they will taste.
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Whole Wheat Sweet Potato Gnocchi
- Total Time: 2 hours 5 minutes
- Yield: 70 1x
Ingredients
- 2 pounds sweet potatoes (about two large potatoes or three small)
- 2/3 cup ricotta cheese
- 1 teaspoon ground cinnamon
- 1 pinch of nutmeg
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups whole wheat flour, plus 1/3 cup for the work surface
Instructions
- Poke several holes into the potatoes and bake at 400 F for 40 minutes. Remove and cool for about an hour.
- Once cooled, scoop out the flesh into a bowl and mash with a fork or press through a ricer until no lumps remain. Combine with ricotta cheese, cinnamon, nutmeg, salt, pepper, and 1 and 1/2 cup whole wheat flour. Stir gently to combine. Dust a clean work surface with flour and scoop out the dough. It will be very wet/sticky. Gently knead in more flour, leaving a final coating of flour on the dough ball. With a knife or bench scraper, divide into four portions.
- Roll each portion with both hands into a very thin long line about 1/2 inch in diameter. Cut into 1 inch segments. Roll each segment down the tines of a fork or down a gnocchi board, pressing gently to create indentations. Place several at a time into boiling water/broth and cook for about 5 minutes or until they float. Alternatively, place on a cookie sheet lined with parchment paper in a single layer and freeze for one hour. Remove gnocchi and seal into freezer bags to keep for up to three weeks.
- Prep Time: 2 hours
- Cook Time: 5 minutes
- Category: pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1
This looks wonderful and perfect for the Fall.
BUT, the Ingredient List calls for 1 1/2 cup of whole wheat flour (plus 1/3 cup for the work surface), while the Instructions say to add 1 3/4 cup whole wheat flour.
In your discussion you caution against adding too much flour, so I am confused…which is it?
Thank you.
Hi Beth,
Thanks so much for the question! I apologize for the recipe error; I have corrected the instructions to reflect the ingredients listed. It’s been a while since I created that recipe and I’ve long since lost my notes for it. But I’m fairly confident that the error was in the instructions, not the ingredient list. Hope that’s helpful! Take care and enjoy the recipe :0)
Thank you Emily.