Look no further than this Sweet Potato Gnocchi with Shrimp and Creamy Sundried Tomato Sauce. Not only it is hearty and one of the best comfort foods, ever but it’s so much fun to make at home as well. Save yourself a trip to the store and whip this up easily in your own kitchen. In just about an hour of time, you’ll have a delicious homemade meal that you can enjoy over and over again.
Can we all just take a moment and agree that this is one beautiful dish? It’s tasty, simple, and looks like a million bucks. Grabbing a bowl full of this and just snuggling up next to the fire seems like it’s just about the perfect way to end the day. Toast up some bread or pair up with a side dish of rice and you’ve got quite the easy dinner to enjoy.
Is Gnocchi pasta or potato?
Well, it’s kind of both…It’s a pasta texture made with potatoes. So, if you’re a fan of either of those, there’s a good chance that you’re going to love eating this Sweet Potato Gnocchi dish.
Is Gnocchi the same as dumplings?
They’re very similar to dumplings in texture and are often referred to as them as well. They are made differently with different ingredients however and are not the same thing.
Is the “G” silent in gnocchi?
It is! The mystery has been solved! The “g” is there but it’s silent – the more you know, right?
List of Ingredients required for Sweet Potato Gnocchi with Shrimp and Creamy Sundried Tomato Sauce
- 4 cups of smashed sweet potato (about 3 potatoes)
- 1 egg
- 2 cups of flour
- 1 tablespoon + 2 teaspoons of salt
- 4 tablespoons of butter
- 4 ounces of sundried tomatoes with oil
- 1 cup of heavy cream
- ½ teaspoon of ground black pepper
- 1 teaspoon of crushed chili flakes
- ¼ – ½ cup of pecans (add more or less to your desired taste)
- 1 12-oz bag of uncooked small shrimp, tail off and cleaned
Instructions to make Sweet Potato Gnocchi with Shrimp and Creamy Sundried Tomato Sauce
- Start by washing and poking holes in the sweet potatoes.
- Microwave them for eight minutes, or until they become soft.
- Let them cool completely and remove the skin from them.
- Mash them in a large bowl and add in the egg, 1 and ½ cup of the flour, and 1 teaspoon of salt, and continue to mash.
- Sprinkle the remaining flour onto a counter or cutting board and knead the pasta dough for five to six minutes adding flour when it gets a little sticky.
- Once the dough has become elastic, cut it into 24 equal parts.
- Roll the dough into long strips and cut them into ½ inch pieces. (Optional: roll the pieces over the prongs of a fork to get the classic gnocchi look.)
- Boil a large pot of water over high heat and add 1 tablespoon of salt to the water.
- Add 10 to 12 pieces of gnocchi to the water and let them boil until they float to the top.
- Remove and set on a plate.
- While you are boiling the gnocchi in batches, prepare the sauce by adding the butter to a large frying pan.
- Toss the shrimp with the pepper and the remaining salt and add the shrimp to the pan. Let them cook for about two minutes on both sides or until they turn pink and start to curl.
- Dice the sundried tomatoes into small pieces and add them, along with 1 to 2 teaspoons of the oil to the pan. Cook until the tomatoes start to turn a darker shade.
- Pour in the heavy cream and continue to cook until it starts to boil. Reduce and simmer for five to six minutes.
- Sprinkle in the chili flakes, the pecans and add in the gnocchi. Stir completely.
- Garnish with some parmesan cheese, parsley, or cherry tomatoes and serve with garlic baked bread.
How to store leftover sweet potato gnocchi
If you’re lucky enough to have some of this gnocchi recipe leftover, just store it in the fridge until you’re ready to eat it. Then you can warm it up and enjoy it later, too!
