Best Sweet Potato Gnocchi Recipe: Tomato, Mushroom, Lemon & Saffron Sauce

Boil sweet potatoes until tender, about 20 minutes. Drain and let cool.

Peel the sweet potatoes and mash them in a bowl until smooth.

Add flour, salt, nutmeg, black pepper, and egg (if using) to the mashed sweet potatoes. Mix until a dough forms.

On a floured surface, knead the dough gently until it is smooth and not sticky, adding more flour if necessary.

Divide the dough into 4 pieces. Roll each piece into a long rope about 1/2 inch thick.

Cut the ropes into 1-inch pieces to form the gnocchi. Use a fork to create ridges on each piece if desired.

Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes.

Remove the gnocchi with a slotted spoon and set aside.

In a skillet, heat olive oil over medium heat. Add the gnocchi and sauté until golden brown, about 5 minutes.

Serve warm, topped with grated Parmesan cheese if desired.

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