Get the kids in the kitchen to help you make these delicious Sweet Potato Gnocchi!
Hi everyone! I’m Jade from Jonesin’ For Taste and I am so excited to share this Sweet Potato Gnocchi with you. I love cooking with my kids but there really are certain meals that are easier to make with kids than others. Gnocchi is a potato pasta that is great fun to make with the kids.
To make the pasta you toss all of your ingredients in a bowl and use your hands to mix it all together. The kids love that part, anything to get their hands messy. Then you divide the dough up and start making long snakes, just like you do when you play with playdoh. This is the most time consuming part of the whole dish so involving the kids is not only fun but speeds up the whole thing. My 5 year old was making the snakes so fast I was falling behind in cutting them up!
Then you cut your snakes into 1-inch pieces and toss them into some boiling water for 2-3 minutes until they float to the top. Easy peezy (for a step by step tutorial go here). I used leftover baked sweet potatoes which made the cooking process go even quicker. Or you could substitute some cooked butternut squash or pumpkin for the same effect.
I topped this sweet potato gnocchi with a browned butter rosemary and garlic sauce.
I loved being able to cook with my oldest and the bonding time with her. But the most exciting thing for me was watching her gobble up all of her food and asking for more. It is always a battle to get her to eat her veggies and this was a great way to make it appealing to her.
If you’re looking for another recipe to make with your kids, I’ve had success in getting my little ones to help me make Sweet and Sour Meatballs. I pack 3 different veggies in my meatballs and they don’t care one bit!
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Sweet Potato Gnocchi
- 1 lb sweet potatoes
- 1 cup flour
- 1 large egg
- 1 Tbsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup unsalted butter
- 1/2 tsp salt
- 3 cloves garlic minced
- 1 1/2 tsp fresh rosemary chopped
- 2 Tbsp heavy cream
- 1/2 cup parmesan cheese grated
Put sweet potatoes, unpeeled, in a large saucepan. Cover with 2 inches of cold water. Add 1 Tbsp salt and bring pot to a boil. Reduce heat to medium high and cook for about 40 minutes, until tender. Allow to cool slightly, then peel. If using leftover potatoes, microwave them until they are heated through. Pass through a ricer into a large bowl.
Meanwhile, bring a separate large pot of water to a boil with 1 Tbsp salt. Bring to a boil over high heat.
Add flour, egg, kosher salt, and black pepper to the large bowl. Using your hands, gently combine the ingredients until the dough is smooth and soft.
Lightly dust your work space with flour. Divide dough into 4 pieces. Roll each ball into a long snake about 3/4 inches thick. Cut your rope into 1 inch pieces. Place the finished gnocchi onto parchment paper or cookie sheets, sprinkled with flour.
Pour half the gnocchi into the salted boiling water in the large pot. Cook for 2-3 minutes until gnocchi rises to the surface. Using a large slotted spoon remove gnocchi. Repeat with other half.
For the browned butter sauce, in a sauce pan melt the butter and salt over medium low heat. Add garlic and rosemary and cook for about 5 minutes or until the butter begins to brown. Add the 2 Tbsp heavy cream and stir to combine. Remove from heat and add Parmesan cheese. Immediately toss with the gnocchi. Top with additional Parmesan cheese.
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