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Sweet Potato & Ricotta Gnocchi with Burrata (Vegetarian & Gluten Free) In a bowl with a fork lying in the bowl. Tomatoes, a class of wine, pistachio nuts in the background. Shown from front
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Sweet Potato & Ricotta Gnocchi with Burrata (Vegetarian & Gluten Free)

These sweet potato and ricotta gnocchi are delicious, creamy and perfect to make both for a weeknight meal or weekend dinner.
Course Main Course, Main Dish
Cuisine Italian
Keyword Easy, Gluten-Free, Healthy, vegetarian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 servings

Ingredients

  • 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

Instructions

  • 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.