Sweet Potato Gnocchi: A Cyclist's Comfort Food

I first discovered this recipe during my college years on PezCycling News - a fantastic resource for cycling culture, racing news, and surprisingly good recipes. This sweet potato gnocchi became a staple in my kitchen, and I’d regularly make huge batches to freeze. It’s the perfect combination of complex carbs and satisfying texture, ideal for post-ride recovery or a cozy dinner.

Ingredients

  • 2 large sweet potatoes (about 700g)
  • 2½ cups all-purpose flour, plus extra for dusting
  • 1 large egg
  • 1 tsp salt
  • ¼ tsp nutmeg (optional)
  • Black pepper to taste

Method

  1. Cook the Sweet Potatoes:

    • Preheat oven to 400°F (200°C)
    • Pierce sweet potatoes several times with a fork
    • Bake for 45-60 minutes until very tender
    • Let cool slightly, then peel

  2. Make the Dough:

    • Rice or mash the sweet potatoes while still warm
    • Let cool completely (this is crucial!)
    • Add egg, salt, and nutmeg if using
    • Gradually mix in flour until you have a soft, slightly sticky dough
    • Be careful not to overwork the dough

  3. Shape the Gnocchi:

    • Divide dough into 6-8 portions
    • Roll each portion into a rope about ½ inch thick
    • Cut into 1-inch pieces
    • Optional: Roll each piece on a gnocchi board or fork for ridges

  4. Cook:

    • Bring a large pot of salted water to boil
    • Cook gnocchi in batches until they float (2-3 minutes)
    • Remove with a slotted spoon

Storage & Meal Prep

This recipe is perfect for batch cooking. To freeze:

  • Place uncooked gnocchi on a floured baking sheet
  • Freeze until solid (about 2 hours)
  • Transfer to freezer bags
  • Cook straight from frozen - they’ll take an extra minute

Serving Suggestions

  • Classic: Brown butter and sage
  • Post-ride: Toss with olive oil, parmesan, and black pepper
  • Training day: Light tomato sauce with spinach

Tips

  • Don’t skip cooling the potatoes - it affects how much flour you’ll need
  • The dough should be soft but workable - add flour gradually
  • If freezing, make sure gnocchi aren’t touching on the baking sheet
  • These are more delicate than regular potato gnocchi - handle with care

This recipe has been a reliable favorite for years, perfect for meal prep and especially satisfying after a long ride. While PezCycling News might be better known for their race coverage and cycling culture commentary, this recipe from their archives is a genuine winner.

Recipe adapted from PezCycling News