I am so in love. Last week, I spied Kath’s Sweet Potato Gnocchi post and knew I had to make them ASAP! I actually used to make gnocchi all the time in my tiny, Minneapolis apartment kitchen and was amazed it’d been so long since I whipped up a batch. The abstinence stopped tonight! 
Homemade Gnocchi
Ingredients:
Potato Gnocchi:
1 pound Russet potatoes
1/2 cup flour, may need more
3 Tablespoons of 1 whisked egg
salt & pepper
Sweet Potato Gnocchi:
1 pound sweet potatoes
1 3/4 cups flour, may need more or less
1 medium egg
1/4 teaspoon cinnamon
salt & pepper
Directions:
1. For both versions of gnocchi, cook potatoes until tender and mash until smooth.
2. Whisk eggs and add 3 Tablespoons to the white potatoes, and one whole egg to the sweet potatoes. Add seasonings and stir until just combined.
3. Starting with the white potatoes, add 1/2 cup flour and kneed with your hands until just combined. If dough is too sticky, add a little more.
Do the same for the sweet potatoes.
4. Generously flour a clean, dry surface and knead the dough a couple times until it has come together in a ball.
5. Cut the dough ball into quarters and roll each quarter into a long rope until it’s the width of your index finger.
6. Using a floured knife, cut the rope into one inch sections.
7. Hold a fork, curved side up with one hand and with the thumb of your other hand, gently roll the dough from the top of the curve, to the bottom, keeping your thumb in contact with the dough the whole time.
You’ve created gnocchi!
8. Continue rolling your gnocchi until you’ve gone through the rest of the dough.
Don’t worry if they don’t look perfect. You’ll get better with practice and they still taste the same, no matter how they look!
9. Repeat steps 4-6 with the sweet potato dough.
You can roll these segments over a fork, or keep as-is, for a nice textural difference.
10. If you don’t plan to eat your gnocchi right away, place them on a cookie sheet and into the freezer until hard, ~20 minutes.
Transfer to a freezer bag and store in the freezer for 4-6 months. Just like homemade Butternut Squash Ravioli and Gyoza, these cook the same from the freezer as they do fresh!
Gnocchi with Garlic Butter
Ingredients:
Fresh or frozen Gnocchi
Butter
Minced garlic
Salt & Pepper
Directions:
1. Bring a large pot of water to boil. Season water with salt and add gnocchi. Cook until the gnocchi float to the top. Gently drain.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook, stirring constantly, until light brown, ~30 seconds. Add gnocchi, salt & pepper, and sauté until golden brown.
3. Serve immediately.
Pillowy, chewy, slightly firm and ABsolutely outstanding! The quick sauté in butter and garlic give them a nice little crust and on the outside. TDF.
AND, I am proud to say, I have successfully converted Ben to a sweet potato lover with this recipe. Sound the alarms!
Gnocchi’s are fantastic to create on a lazy weekend afternoon, and then cook up on a busy weeknight. Straight from the freezer, to the water, to the pan – and right to your plate!
I love eating dishes like this because you made them, you know? Nothing came from a package, bag or can, etc. It’s all homemade, baby!
Well, it’s supposed to be 41 degrees and snowy – SNOWY – outside tomorrow, so Ben and I are going to soak up the sun with a walk to a nearby sports bar for some college hoops and brew! C U!
3 Tablespoons of 1 whisked egg
Yum! I can’t wait to try these. Gluten-free for these may not be too tricky?!
AMAZING these look so profesh! i want some sweet potato ones!!
I always thought making gnocchi would be so hard – but you’ve made it look easy! I’m definetly trying this when I get the time
Thanks for the recipe!
This is so cool! I’ve only had gnocchi a few times and I really liked it; however, it’s never something I think to buy. I really want to try making these. I bet the sweet potato one is delish! Just curious, did you eat this as a side dish?
I want to try a gluten-free version, too Diana — post back what you use instead of the flour… I’m just learning and my first thought with the sweet potato is almond meal … but I don’t have any idea how it will turn out? I’ve never had gnocchi but the photos of the sweet potato version have me drooling! Love the step-by-step pics Kristin – Love your blog!
i love gnocchi!
I love gnocchi! Yours are perfect – so much prettier than mine usually are!
those look delicious, I want to try making the sweet potato ones soon! I love having quick meals on hand for busy nights!
You have the best gnocchi recipe! Every time I see them I want to run into my kitchen and make them.
Have fun tonight! Praying that the snow holds off for you tomorrow.
Night hun!
I’m so intimidated when it comes to making gnocchi!
You make it look doable
I laughed really hard when I read the stolen food comment because Mike always brings me home treats from his office too. Too adorable.
The sweet potato gnocchi looks wonderful and semi-easy to make. I may have to give it a try!
Oh man…I LOVE gnocchi! I might just have to try that. Thanks for sharing!!
Do you use a ricer for the potatoes? We just got one and it makes the gnocchi SO fluffy!
I tried that potato peeling trick back at Christmas when making homemade pierogi, it worked alright but not as well as it looks like it did for you? Hmmm I think I needed to let the taters cool longer or something. Have fun tonight, din looked great too!
First of all, I totally want to make those and plan on doing so really soon. Secondly, GO UNI!!!! What a great game and it’s so exciting to have them advancing!
Yum, yum, yum! I want gnocchi, stat. I cannot wait to try your potato peeling trick – it’s the worst part – maybe I’ll have potatoes more often with this nifty tip! I think I might actually attempt this…you made it look possible for a simple cook like me. Thanks for the how-to and recipe.
ummm i officially need sweet potato gnocchi in my life. end of story.
wow, great job w/ the gnocci! i totally bookmarked this to try!!!
I’ve read in several of my cookbooks that the best textured gnocci is made by running the potato through a potato ricer. Have you ever tried grating or ricing the potatos?
Very nice! The sweet potato gnocchi is on my list of items to make when I have time…
Wow that looks a lot easier than I thought. How fun!
Wow, thanks for the step-by-step directions! I can’t wait to make these.
I love you IGE!!! You are my heroin!
DF loves gnocchi and always orders it if its on the menu. Now you’ve given me a reason to make them with your tutorial!
Have a great weekend! Hope it warms up for you. (Don’t hate us, but we’ve got 78 degrees for us this weekend in Orange County this weekend!)
If I worked at Ben’s office, I would be bootaylicious for sure! i’m loving that he brought you food, though!
What a sweetheart of a husband you have, lucky
Thanks for the step-by-step gnocchi I can’t wait to try them out!
Nice!!! Thanks for the very detailed step-by-step instructions!!
This is the most helpful set of instructions I’ve found for making homemade gnocci. I’ve made it twice before and each time it felt like an unending chore. Now I feel like I make gnocci any time!
Okay, I don’t know where I went wrong but my first attempt to making gnocchi turned into a hote mess. Sweet potato one was SO sticky no mater how much flour I added, and I finally threw away the whole batch. Regular potato one was better, I thought…but mine is not chewy at all – it’s very soft like eating mashed potato biites… What did I do wrong? Maybe I should have kneaded longer with more flour?
[...] already tried Kath and Kristin’s sweet potato gnochi. I won’t share the full recipe as those girls say it better! Here is [...]
just made a batch of the sweet potato tonight… outstanding! i was so nervous to make them, i followed the recipe exactly and they came out great! while the water was boiling, i sauteed some sliced mushrooms in butter, then added the gnocchi when it was finished cooking, and finished it off with a couple handfuls of spinach. thank you so much for the simple and excellent recipe!!
[...] Gnocchi by Iowa Girl Eats from → Menu Plans ← The Bestest Pizza Sauce Ever [& Pizza How-To] [...]
I don’t know what happened. I made the gnocchi and ate half of what I made for one meal. They turned out just fine. I froze the other half. When I got around to making them for a second meal, they turned to mashed potatoes in the frying pan! yikes what happened?!?!?! I wrote about my foibles on my blog here.
Since they’re going to be mashed anyway, can you chop up the potatoes into cubes and then boil until soft? I figure they’d soften faster that way, but I don’t want to mess up the end result!
*obviously I’d peel the potatoes before cubing…
Yep, you can cook the potatoes anyway you want!
I tried the recipe: delicious! Thank you for posting it.
Anyway, I’m a big fan of sweet potatoes, I recently write an article on their health benefits, check it out: http://www.theironyou.com/2011/04/sweet-potato-hollywoods-stars-favorite.html
Peace
TheIronYou
This is honestly the best tutorial I’ve seen of gnocchi. This gives me the inspiration to finally make it myself. Thanks!!
This is my next thing I want to conquer in life….gnocchi!
About how many regular potatoes did you use, and how many sweet potatoes? (I’m always bad at figuring out how many potatoes are in a pound..)
1lb of potatoes is generally 1 large potato, but you’ll want to use a scale at the grocery store to make sure!
[...] Gnocci – sweet potato or Mario Batali’s [...]
[...] took directions from this recipe by Iowa Girl Eats, by which I mean I read the list of ingredients and proceeded to eyeball the [...]
[...] GNOCCI – SWEET POTATO OR MARIO BATALI’S VERSION Don’t remind me of how big of a failure this one was. Needless [...]
[...] GNOCCI – SWEET POTATO OR MARIO BATALI’S VERSION Attempted, but [...]