How to Make Sweet Potato Gnocchi with Pumpkin Sauce

Celebrate autumn's bountiful harvest with this colorful, antioxidant-rich twist on an old Italian favorite. A splendid side dish and a fantastic vegan main course, this recipe is a sure hit for Thanksgiving or any fall feast. Bon appetito!

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 pound of red potatoes (peeled and halved)
• 1 pound of yams (peeled and cubed)
• 2 tablespoons of water
• 2 cups of All-Purpose flour
• 1 teaspoon of salt
• 1 cup of almond meal
• 2 tablespoons of olive oil
• 1 medium onion (diced)
• 2 cloves of garlic
• 1 (16-ounce) can of pumpkin
• 1 (16-ounce) can of light coconut milk
• 1 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 1 teaspoon of ginger
• 1 (16-ounce) can of cannellini beans (rinsed and drained)
• 1 teaspoon of sage

1. Arrange potatoes and yams in a glass pie pan. Add water and cover pan. Microwave on high for about 13 minutes or until vegetables are soft enough to mash with a fork.

2. 
   Carefully remove steamed potatoes

   Carefully — with oven mitts — remove pie pan from microwave. Remove lid slowly so that steam releases away from you. Drain any excess water from cooked potatoes and yams.

3. 
   Blend and mash potatoes

   Transfer potatoes and yams to a blender. Set to grate and blend contents until uniformly fluffy. Spoon mashed potatoes and yams into a large mixing bowl.

4. Using a spatula, fold in flour, salt and a 1/4 cup of the almond meal. Keep stirring until the mixture achieves a doughy consistency.

5. 
   Knead the potato-yam dough

   Dust clean hands with additional flour and begin kneading the potato-yam dough. Add more flour as necessary to absorb moisture but maintain elasticity. Knead for about two to three minutes.

6. 
   Press potato-yam dough into rectangle

   Flour-dust a wooden cutting board or other clean, flat surface. Press dough — with rolling pin or palms — into a large quarter-inch-thick rectangle.

7. 
   Roll potato-yam dough into ropes

   Slice the rectangle of potato-yam dough into quarter-inch-wide ribbon-like strips. Begin rolling each into a long cylindrical rope shape.

8. 
   Gnocchi getting its groove on

   Cut each rope of potato-yam dough into quarter-inch-long cylinders. Squeeze each piece between the thumb and forefinger and roll the top of a fork across to produce a groove pattern. Arrange shaped dumplings on a flour-dusted cookie tray. Let sit for about five minutes.

9. Add to a saucepan olive oil, onions and garlic. Stir and cook over medium heat until onions are translucent and soft.

10. Add pumpkin and coconut milk. Stir in spices and remaining almond meal. Cook for two minutes or until boiling. Reduce heat and add cannellini beans. Cover and set aside on lowest setting.

11. 
    Gnocchi rising

    Return to the dumplings. Set a large pot with water on the stove and allow to boil. Slowly and carefully plop each dumpling in, one-by-one into the boiling water. In less than a minute, dumplings will begin to surface. Lower heat once the entire potful have risen to the top.

12. 
    Strain with a slotted spoon or spatula

    Using a slotted spoon, scoop out gnocchi and place on a clean serving dish. Spoon pumpkin-spice sauce on top. Garnish with leftover almond meal and sage.

Tips & Warnings

• Pair with Riesling and a side of greens.
• Yams are deeper orange-hued than actual sweet potatoes (and less expensive at the supermarket).
• Almond meal can be purchased in the nut aisle at Trader Joe's.
• Refrigerate leftover dough in a plastic bag with a slice of bread (to maintain moisture).
• Wear an apron; making gnocchi from scratch can be messy.
• Do not use a colander to drain the gnocchi as the dumplings will stick together when dumped with boiling water.

[CCrock]

on 7/28/2009 Oh gosh this sounds amazing...we love gnocchi...haven;t made it with sweet potato yet!

[Devero]

on 7/10/2009 interesting recipe, I'll have to try it.

[busybeeson]

on 7/10/2009 Thanks for this article. I'm a veg and always looking for veg-friendly meals. 5* and a recommend.

[lacollado]

on 5/22/2009 I will definatly try this!

[newmama]

on 3/31/2009 This recipe sounds really good...but a lot of work. I'll save for when I have a Sunday afternoon to make. Thanks for the article.