Start by preheating your oven to 400 degrees. This is the perfect temperature for roasting your sweet potatoes, ensuring they cook through without drying out. Wrap the sweet potatoes in foil, piercing them with a fork to allow steam to escape during baking.
Place the wrapped sweet potatoes on a baking sheet and bake for about an hour. You’ll know they’re done when a knife effortlessly glides through. Once they’re cooked, carefully unwrap them, cut them lengthwise, and let cool for 10 to 15 minutes.
After they’ve cooled, scoop out the insides of the sweet potatoes into a bowl, discarding the skins. Add the salt, cinnamon, and egg. Stir everything together until well incorporated, creating a smooth mixture.
Now it’s time to add the whole wheat flour. Begin folding it into the mixture until it starts to form a dough. If it’s still sticky, continue adding more flour until you reach a workable consistency.
Once your dough is ready, taste it to ensure the flavors are balanced. You can adjust the salt or cinnamon as desired. Turn the dough out onto a lightly floured surface and knead it gently to develop a tighter ball.
Cut the dough into four smaller pieces and set them aside. This will make it easier to roll each piece into long tubes. Grab one piece and roll it into a tube about the thickness of your finger, sprinkling with flour as needed to prevent sticking.
Once you have your tube, cut it into little nubs or pieces that are about an inch long. This is what gives gnocchi its characteristic shape. Set these aside while you prepare to cook them.
Bring a large pot of water to a boil. Once boiling, carefully add the gnocchi in batches, ensuring not to overcrowd the pot. They will sink to the bottom initially, but as they cook, they’ll float to the top, which takes about five minutes.
When they float, use a strainer to remove the gnocchi from the boiling water and immediately place them in an ice water bath to stop the cooking process. After a couple of minutes, transfer them to a container.
In a large skillet heated over medium-high heat, add the olive oil, butter, and rosemary. Once melted and bubbling, add the cooked gnocchi to the skillet. Sauté for a few minutes until the gnocchi are golden and slightly crispy on the outside.
Serve your perfectly sautéed Sweet Potato Gnocchi alongside steamed green beans and sliced apples. The combination is not only visually appealing but also offers a delightful balance of flavors and textures.
