Ingredients
Equipment
Method
- Start by preheating the oven to 400°F (200°C). Poke a few holes in the skin of the sweet potato with a fork and roast it for about 45 minutes, or until it's tender.
- Once it's cool enough to handle, scoop the flesh into a bowl and mash it until it's smooth and creamy—no lumps allowed!
- In the same bowl, add the flour, egg, salt, and nutmeg (if using). Use a wooden spoon or your hands to combine the ingredients into a dough.
- Lightly flour your work surface and divide the dough into four equal pieces. Roll each piece into a long rope, about ¾ inch thick. Cut the rope into 1-inch pieces. Press each piece against the tines of a fork to create ridges.
- Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the gnocchi in batches and fry until golden brown on both sides, about 3-4 minutes each side.
- Serve the gnocchi immediately with a sprinkle of freshly grated Parmesan cheese.
Notes
Any extra gnocchi can be stored for up to three days in the fridge or frozen for later use.