Who doesn’t like a bowl of pillowy and fluffy and yummy gnocchi, right? Well, right but wait until you try my sweet potato gnocchi with chocolate sauce. This is heaven. Pure happiness on a bowl.
I sometimes don’t understand why some food is made only as a savory dish or only dessert. Whan I don’t understand I feel an urge to change it like my chocolate risotto recipe couple months ago or this beautiful, chocolate sweet potato gnocchi.
Look at this little cutie gnocchis.
Usually, I am very much excited and impatient to wait for shooting ends. So I can get to eat the entire plate, sometimes the entire recipe 🙂 However, this shoot was quite different. I spent a lot much more time watching, paying attention to many details on the plate. The chocolate sauce, chocolate dust, flowers which were the most difficult part with this plate for some reason. Then I did another plating which I don’t usually do but I wanted this recipe to be an amazing experience for me and for all of you guys.
I may be creating more complex recipes as a result of being used to as a chef but this is the easiest recipe you would ever be cooking. Other than shaping gnocchi it doesn’t even take much time. Oh, I should probably mention it is also vegan.
I still have some of them in the freezer so very ideal for last minute guest as it will last for months in the freezer and you don’t even need to defrost it before blanching. Quick, easy yet beautiful and interesting.
You want it, I know. I still want it too…
Sweet Potato Gnocchi with Chocolate Sauce
- 320 gr Sweet Potatoes
- 250 gr All purpose flour
- 2,3 rinds Nutmeg
- 1 pinch Salt
- Extra flour for dusting
For Chocolate Sauce;
- 80 gr Chocolate (vegan)
- 65 ml Coconut cream
- 1 pinch Cinnamon
- Vanilla seeds/paste/essence
For Chocolate Dust; (optional)
- 50 gr Chocolate (vegan)
- Tapioca Maltodextrin
- Edible flowers optional
- Nuts (I used pistachio)
- Berries (they all works very well with chocolate for me)
Boil sweet potato with skin. Keep it whole otherwise, it will absorb water which we don't want when making gnocchi.
Strain very well and mash it when it's hot. I put it in my mixer straight and used the paddle at high speed to mash it. Easier and fewer dishes to wash if you will be using a mixer for the dough.
Add flour, nutmeg, and salt immediately when the potato is still hot and knead until you have a soft and sticky dough. Gnocchi dough should be sticky to even work with. So do not worry. You just have it right.
Take the dough to a clean working surface. Make sure dust the surface before you start working otherwise the dough will stick everywhere and will make it difficult to work with.
Roll each dough into 50 cm long, 2 cm thick cylinders.
Then cut them into 2x 1 cm long rectangular.
Roll each piece over a gnocchi paddle or back of a fork. Make sure you dust the paddle and the surface you place the made gnocchi.
Blanch them before serving in a salted water before serving.
For Chocolate Sauce;
On a double boiler or in microwave melt the chocolate and coconut cream mixture keep stirring on a boiler, and with microwave, stop microwave every 15 seconds and stir the mixture.
Ones it is completely melted add cinnamon and vanilla.
For Chocolate Dust;
Melt the chocolate on double boiler or in the microwave using the same method.
Gradually add maltodextrin to melted chocolate, until desired texture. If you add less you would get more like crumbles as you add more it will turn to snow like texture.
If you don't have access to maltodextrin you can easily crumble your favorite chocolate crackers and use it for plating.
Place the dust on the bottom of the plate.
Arrange gnocchi over the dust.
Drizzle the sauce over the gnocchi.
Garnish with crushed pistachio, berries, and edible flowers if you have them.
If you cook this recipe, please tag me on Instagram #kayracooking I would love to see