This recipe is for delicious, delicate and super yummy Sweet Potato & Ricotta Gnocchi with Burrata. This recipe does need some preparation but is totally worth it. The sweet potato & ricotta gnocchi only requires four main ingredients and are really easy to make, the only thing that takes some time is to bake the sweet potatoes in the oven. Make these sweet potato & ricotta gnocchi are perfect to make both for a weeknight meal or weekend dinner. They are both vegetarian and gluten free.
Gnocchi can be both the most delicious thing if made right or the most boring and unpleasant if overcooked or dry. I don’t eat gnocchi that often I must admit. I tend to forget about them. But when I do remember them and actually make them I promise myself each time I have to make them more often. Gnocchi have a soft and little creamy texture that is easy to chew, yet has a slight chewing resistance that is just wonderful. Regular gnocchi are made with potatoes and flour, giving them a very mild and almost bland taste when served on their own. These gnocchi are however made with sweet potatoes that makes them even creamier and add a lovely sweet yet delicate taste to them. They’re also made with ricotta that also adds a creaminess but also a fresh taste to the gnocchi. So these gnocchi are more flavorful than regular gnocchi, but still very delicate and mild. I served these gnocchi with a creamy burrata, fresh cherry tomatoes, olive, sun-dried tomatoes, roughly chopped pistachio nuts and fresh basil. This is a mix of wonderful, creamy and gentle flavors from the gnocchi and burrata mixed with juicy fresh cherry tomatoes, salty and a little bitter olives, sweet sun-dried tomatoes and slightly salty and sweet pistachio nuts and fresh herby basil. These gnocchi as well as this specific dish is great to make both for a weeknight meal or weekend dinner. These gnocchi are both vegetarian and gluten free.
A few tips:
- Make sure to bake/steam or boil the sweet potatoes until cooked though. You want them to be really creamy and soft.
- Use a good quality and really fresh ricotta when making these gnocchi.
- The amount of flour may vary depending on how creamy your sweet potatoes are. Start by adding 2 1/2 dl flour and then one more tablespoon at a time. The dough is ready when you have a firm dough that is slightly sticky. Don’t add too much flour, that will make the gnocchi dry.
- Make sure to use a well flour surface when rolling and cutting the gnocchi, since the dough is a bit sticky.
- Put the gnocchi in slightly simmering water and let them be until they float up to the surface. Then they’re ready.
- Drain them well and then put on a plate, making sure they don’t tough each other.
- You can make these gnocchi in advance. Either by just preparing the dough and storing it in the fridge. Or cook them and then just fry them in some olive oil to get a nice and golden surface.
Ingredients for these Sweet Potato & Ricotta Gnocchi with Burrata:
- Sweet potatoes
- Gluten free all purpose flour
- Cherry tomatoes
- Sun-dried tomatoes
- Pistachio nuts
- Fresh basil
Other recipes you might like:
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- Purple Sweet Potato Patties (Vegan Friendly, Gluten, Dairy, Grain Free & Paleo)
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- Pasta Alla Norma (Vegetarian, Gluten, Grain Free & Low Carb)
- Ricotta & Tomato Galette (Vegetarian, Gluten Free & Lower Fat)
Sweet Potato & Ricotta Gnocchi with Burrata (Vegetarian & Gluten Free)
- 2 medium sized Sweet potatoes
- 3/4 dl Ricotta
- 2 1/2-3 dl Gluten free all purpose flour
- A pinch of Salt
For the topping
- 2 Burrata
- 10 Cherry tomatoes cut in half
- 6-7 Olives pitted and cut in half
- 2-3 Sun-dried tomatoes cut into slices
- 6-8 Pistachio nuts roughly chopped
- Fresh basil, to top
- Preheat the oven to 200 degrees Celsius.
- Make small wholes in the sweet potatoes to avoid them from exploding in the oven.
- Place on a parchment covered baking pan and bake in the oven for 40-50 minutes, until soft all the way through. Take out of the oven and let them cool for a few minutes.
- Peel the sweet potatoes and mix them using a hand mixer until you have a smooth potato mash.
- Add two dl of mashed sweet potatoes to a bowl together with the ricotta and mix to combine.
- Next add the salt and gluten free all purpose flour. Mix again until you have a firm dough. The dough will be a little sticky, but you should still be able to roll it into long stripes on a floured board.
- Roll the dough into long stripes, preferably about 2 cm thick.
- Cut the into equally sized pieces (preferably the width of a fork) and gently press down a form to make a form mark (optional, this is not a must). Repeat with the remaining pieces.
- Bring water to a boil in a pot with some salt in it.
- Lower the heat and let the water simmer.
- Add 5-6 pieces of gnocchi to the water if using a smaller pot, or 10-12 using a bigger one. The gnocchi are ready when they float up to the surface.
- Take them out of the water and drain well. Place on a plate, but make sure they don't tough each other to avoid them from sticking together. Repeat with the remaining gnocchi.
- Meanwhile prepare the burrata, tomatoes, olives, sun-dried tomatoes and pistachio nuts.
- Divide one burrata and place at the bottom of two bowls. Add gnocchi on top. Top with the other burrata, tomatoes, olives, sun-dried tomatoes, chopped pistachio nuts and fresh basil.