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

FAQs

Which is better potato or ricotta gnocchi? ›

Ricotta gnocchi is simple to make, and it's faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough.

Gnocchi can easily become sticky and gummy when the dough contains too much water. When potatoes are older, they tend to dry out a bit which actually results in a better consistency for gnocchi.

When used in excess, flour leads to chewy gnocchi, which is easily the worst thing that can happen to them — other than falling apart in boiling water. You're looking for a soft and pliable (but not sticky) ball of dough. Perhaps the most controversial note on making gnocchi is the use of eggs in the dough.

Do not add too many gnocchi at once, or the water temperature of the boiling water will drop (especially if the gnocchi have been frozen), and the gnocchi may turn mushy. Depending on the size of your pot, you may need to boil the gnocchi in 3 to 4 batches.

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.

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

Italian flour

Plus, it has too much protein: High-protein wheat results in chewy gnocchi. If you want to be true to Italian gnocchi, look for imported Italian flour marked "00 tenero," which is milled from soft wheat with a low protein content.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

What does Sweet Potato Gnocchi taste like? Gnocchi is often made with potatoes and tastes the same. But when you use sweet potatoes in the recipe then gnocchi turns out a little sweet. They don't have an empowering sweet flavor but have a little sweet after taste.

There is no need to pre-cook the gnocchi. It'll cook in the sauce. The sauce is meant to be quite thick, but if you find it gets too dry before the gnocchi is cooked, add in another splash of chicken broth or wine.

Why is my gnocchi falling apart when I cook it? ›

If the gnocchi fall apart or appear to be fraying at the edges, it can mean one of two things: You let them cook for too long or, even worse, you didn't combine the potato and flour into true dough. In the latter case, it's back to square one.

Gnocchi should only be reheated once. The Food Standards Agency (FSA) states you should always reheat food until it is steaming all the way through. You should also make sure that the gnocchi is appropriate to cook before reheating. If the gnocchi is mushy or sticky you should discard it straight away.

Frying gnocchi in a little butter or oil takes more effort, and the dumplings will be crisp on the outside, chewy and soft on the inside. Alternatively, try baked gnocchi. They are boiled first then baked with a sauce so they are soft but not watery, and have some crispy edges.

The texture is soft and pillowy, and it has a slightly chewy bite. Ricotta Gnocchi: This type of gnocchi is made with ricotta cheese, flour, and eggs, and has a smoother and creamier texture than potato gnocchi. It has a slightly tangy flavor and is often paired with tomato-based sauces.

Despite the weight of the potatoes, it's intended to be soft and light. Also, it doesn't taste amazing unless a chef chooses to include some vegetables or herbs in their Gnocchi. Gnocchi typically tastes bland.

The first thing you need to know when buying gnocchi is what they are made with. If the label says 'potato gnocchi', it means that potatoes are the main ingredient; if, on the other hand, it says 'gnocchi with potatoes', then flour is the main ingredient. So checking all the ingredients of the dough is important.

Gnocchi and pasta can be part of a balanced diet. Gnocchi, made from potatoes, may offer slightly more nutritional value than traditional pasta. However, portion control and overall dietary choices matter most for weight loss. Whole-grain options and pairing with vegetables enhance the nutritional profile.