Gnocchi comes from Italy, but they are very popular in many European countries in a slightly different forms and with multiple ingredients. That gives basically endless variety of options of sizes, shapes and flavours. It’s a great meal idea if you’re on a budget, although maybe not extremely nutritious (depending if you use as a main course or just addition) but for sure delicious and filling.
It’s not something I would prepare as our everyday meal but from time to time it’s a great idea to prepare your own gnocchi – homemade, freshly cooked always taste better than the one from the supermarket.
I had three lonely sweet potatoes and some time, so I decided I will make some homemade gnocci as my carb treat 🙂 My partner wasn’t really fancy about them, but when he saw me frying them with butter and cinnamon he couldn’t resist and grabbed himself a portion. As I always say – butter makes everything better, in this case butter, cinnamon and a little sweetness made them even better 🙂 I sprinkled my portion with pumpkin seeds – I like adding seeds to everything.
I used plain wheat flour and spelt flour in proportion 1:1, but you can use only plain flour. Also if you have an option to steam sweet potatoes rather than cook them – it will be a great idea, as they soak up a lot of water during cooking. And less watery they become – less flour you’ll need to use to prepare dumplings.
Also you don’t need to fry them. If you want to keep them soft, just melt some butter and drizzle all over cooked portion of gnocchi, sprinkle with cinnamon and any type of sugar. Frying makes them a bit harder, but golden and crispy on the outside. So use a method that’s the best for you.
cinnamon sweet potato gnocchi
INGREDIENTS for 2 large portions:
- 3 sweet potatoes
- 1 egg
- plain flour and spelt flour in proportion 2:1
- 1 tsp cinnamon
- 1 -2 tsp xylitol, honey or other type of sugar
- 1 tbsp butter
Peel and cook sweet potatoes until tender, steaming will also be a great method, as they want soak up water. Drain and mash them with potato masher and set aside to cool down completely.
Add one egg and start adding flour, spoon by spoon and start kneading. Add flour until you get non sticky dough. Divide dough in couple pieces, using your hands make a thin roll, flatten it slightly with your hand and cut off small chunks using a knife.
Boil lots of salted water, boil gnocchi for about 4-5 minutes from the moment they start to float on the surface. Remove from the pot using slotted spoon.
Heat the large non stick pan with some butter, add gnocci and fry until golden on both sided, sprinkle with cinnamon and xylitol/honey and serve.