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

FAQs

What protein goes with sweet potato gnocchi? ›

If you prefer a lighter meal, serve the gnocchi alongside a fall-inspired salad like Beet Salad Recipe or Apple Walnut Salad. Chicken. Add some protein to your dinner with Baked Chicken Breast or Air Fryer Chicken Thighs.

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

Additionally, it is necessary to eat optimal levels of protein to gain muscle, and a two ounce portion of pasta contains 7.5 grams of protein, while the same size portion of gnocchi contains only 2.5 grams.

Best Sweet Potato Gnocchi: Cappello's Sweet Potato Gnocchi

Both Trader Joe's and Capello's sweet potato gnocchi were delicious in flavor and texture, but we like that Cappello's product offers the ability to pair with any sauce or topping. (Trader Joe's version comes with an already mixed-in butter and sage sauce.)

I've put together a roundup of my favorite sauces for gnocchi. Rose, cheesy mushroom, one-pot meat, pumpkin, pesto alfredo, and even Thai sauces for gnocchi can transform your simple package of potato gnocchi into a quick and delicious meal.

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.

A classic choice for saucing gnocchi is a simple combination of butter and sage, but the possibilities are endless. Simpler sauces like pesto, marinara and vodka are good choices, as are heartier sauces like Bolognese, cheese and cream sauces.

Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don't always agree. They're too mealy. Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta.

Can you cook gnocchi in sauce instead of water? ›

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.

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.

The downside is that boiling can result in gummy, waterlogged gnocchi if you cook them too long. This is more of an issue when boiling store-bought gnocchi than with homemade ones. 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.

If dough is too sticky, add more flour and knead it in. I like to knead my gnocchi dough until it is fairly stiff — this part is up to you. I prefer a somewhat toothsome gnocchi, but if you want yours to be lighter in texture, knead just until your dough resembles pizza dough.

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.

What protein or meat goes well with gnocchi? Most proteins will go great with gnocchi, but my favorites to serve with it are duck breasts, pork chops, steak, bacon and lamb chops.

Chicken: Chicken, whether roasted, grilled, or pan-seared, complements the natural sweetness of sweet potatoes. You can season the chicken with herbs, spices, or citrus for a delicious contrast. Pork: Pork and sweet potatoes create a delightful combination.

Lentils and sweet potatoes, when combined, provide a complementary amino acid profile that can contribute to a more complete protein intake.

Traditional gnocchi is a small, Italian potato dumpling pasta that's made from a combination of potatoes, wheat flour and eggs. Like regular pasta, gnocchi is really high in carbohydrates, but low in protein.