Hey there, fellow food lovers!
Are you ready to try something delicious? I’m excited to share my latest creation—sweet potato cottage cheese gnocchi!
These little bites are soft, fluffy, and packed with flavor. Plus, they’re super easy to make!
Perfect for dinner or a cozy night in, you’ll want to add this recipe to your list.
Let’s dive in and get cooking!
| Preparation Time | 30-40 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 90-110 minutes |
| Level of Difficulty | Medium |
Ingredients
For the gnocchi dough:
- 1/2 tsp ground white pepper
- 1 1/2 tsp salt
- 1 cup cottage cheese (full-fat for richness)
- 1/4 cup grated Parmesan cheese
- 1 lb sweet potatoes (baked or boiled until very tender)
- 1 1/4 cups flour (I use King Arthur all-purpose flour)
For the butter sauce:
- 2 tbsp fresh rosemary (finely chopped)
- 3 garlic cloves (finely minced)
- 2 1/4 cups walnuts (toasted for deeper flavor)
- 2 tbsp unsalted butter (I prefer Kerrygold for this dish)
- 1 1/2 cups heavy cream
For serving:
- freshly ground black pepper
- salt
- 1/4 cup Parmesan cheese
Step 1: Prepare Sweet Potatoes
Preheat your oven to 425°F (220°C).
Using a fork, pierce the sweet potato all over and then wrap it in foil.
Bake the wrapped sweet potato in the oven until it is completely tender, about 1 hour.
Alternatively, you can wash the sweet potato, pat it dry, pierce it 6-8 times with a fork, and microwave it for 5 minutes, turning halfway through.
Continue microwaving in 30-second increments until it becomes fork-tender.
Step 2: Prepare the Sweet Potato Mixture
Once the sweet potato is cooked and tender, scoop out its flesh and place it in a large bowl.
Add the ricotta, Parmesan, a pinch of salt, and a dash of white pepper to the bowl.
Blend or mash the mixture until it is almost smooth to form the base of your dough.
Step 3: Incorporate the Flour
Gradually fold in the flour, adding 1/2 cup at a time.
Mix gently to incorporate each addition before adding the next.
Be careful not to over-knead the dough to ensure a tender final product.
The dough should be cohesive but not overly sticky.
Step 4: Prepare the Work Surface
Place a baking sheet covered with a thin layer of semolina flour or cornmeal nearby to prevent sticking.
Transfer the dough onto a well-floured counter and gently pat it together to form a log shape.
Step 5: Shape the Gnocchi
Using a knife or a bench scraper, cut off 1-inch sections from the log.
Roll each section out into a long rope with a diameter of about 3/4 inch.
Once the rope is formed, cut it into small squares, typically about 1-inch in size.
These squares will be your gnocchi pieces.
Step 6: Final Touches and Cooking
At this point, you can shape the gnocchi pieces using a fork to create ridges or a gnocchi board if desired.
Place the shaped gnocchi on the prepared baking sheet.
They are now ready to be boiled or frozen for future use.
To cook, boil the gnocchi in salted water until they float to the surface, then remove them with a slotted spoon.
Enjoy with your favorite sauce!
