There are a lot of ingredients and steps to this special Mother’s Day sweet potato gnocchi dish, but it’s still easier (and faster) than going to a restaurant that day.
Sweet Potato Gnocchi With Chard And Ricotta Salata
Ingredients
- 3 ounces dried porcini mushrooms
- 1½ pounds sweet potatoes
- ½ cup all-purpose flour sifted, plus up to ½ cup for kneading
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper
- 5 ounces ricotta salata cut into a fine dice
- 2 cups of washed dried and finely cut Swiss chard leaves
- ¼ cup grated Parmesan cheese
Instructions
- Boil four cups of water. Place the dried porcini in a heatproof pan and pour the boiling water over them. Let sit until very soft, about 30 minutes to one hour. Strain through a very fine mesh sieve or coffee filter. (Taste a mushroom. If it is at all gritty, rinse and drain them again). Finely chop the mushrooms. Set both broth and mushrooms aside.
- Preheat oven to 350 degrees. Poke the sweet potatoes in several places with a fork. Place the sweet potatoes on a baking sheet. Bake until tender, about 40 minutes. Peel and pass through a ricer into a large bowl, or mash well. Combine sweet-potato puree, flour, salt and pepper. Place the dough on a lightly floured surface. Knead the dough, adding more flour if needed, until it is smooth and slightly sticky.
- Divide the dough in two. Ona. lightly floured board, roll each half into a rope about 1/2 inch in diameter. Using a sharp knife, cut 1/2 inch pieces off the roll and set aside on a floured surface. You can roll each piece against a gnocchi shaper or press them gently with your thumb to give them some shape. Repeat with the remaining dough pieces until done. Shape the dough into small dumplings. Set aside.
- Bring a large pot of salted water to a boil, then reduce to a steady simmer. Working in batches, drop the gnocchi into the water. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total. Remove with a slotted spoon to a large warm serving bowl. Toss with the shredded chard, mushrooms and ricotta salata. Sprinkle with Parmesan and serve.
Tried this recipe?Let us know how it was!
Hungry for more than recipes?
The Foodaism Weekly Newsletter brings you original essays, food stories, and cultural insights that go beyond what’s on the plate. This week, we’ve got this delicious Mother’s Day sweet potato gnocchi meal and a simple surprise dessert!
Join a community of thoughtful eaters who believe food is more than fuel — it’s meaning, memory, and connection.
Subscribe on Substack — free, curated, and full of flavor.
Because food is a story worth telling.
