Servings: 3
Ingredients
Sweet Potato Gnocchi
- 2 sweet potatoes
- 1 egg
- 1 tsp salt
- 2 cups flour*
Sage Butter Sauce
- 2 Tbsp unsalted butter
- 20 sage leaves
- 2 garlic cloves, minced (optional)
- 1/4 tsp salt
- 1/2 cup freshly grated parmesan
- 1 cup reserved pasta water
- 2 cups cooked gnocchi
Instructions
Sweet Potato Gnocchi
- Bake the potatoes at 425°F (218°C) for 60 minutes or until soft.
- Peel the potatoes while still warm. Once completely cool, the skin is much more challenging to peel. If they’re too hot to handle, place them on a towel or cutting board.
- Mash the potatoes well with a fork until they are light and fluffy, and let them cool some. If you have a potato ricer or box grater, you can use it instead.
- Spread the potatoes on a flat surface or tray, making a dip in the middle to add the egg. Be sure the potatoes are not too hot to avoid cooking the egg. Add the egg and salt and mix thoroughly.
- Gradually add the flour until a soft dough forms. Depending on the size and dryness of your potatoes, you may need more or less flour than the recipe calls for. The dough should be easy to handle. Don’t overwork the dough, as this can make the gnocchi dense.
- Transfer the dough to a floured surface and divide it into smaller portions.
- Roll each portion into a roughly ½ inch (1.3 cm) thick rope.
- Cut the ropes into 1-inch (2.5 cm) pieces.
- Optional: roll each piece over the back of a fork to create ridges. This helps the sauce cling to the gnocchi. You could also make a slight indentation in the gnocchi with your finger or a knife to achieve the same result.
- Sprinkle the gnocchi with flour to keep them from sticking together.
- Bring a large pot of salted water to a boil.
- Drop the gnocchi into the water and remove them when they float to the top. This should only take a few minutes. If the gnocchi are stuck together, they may not float. Stir them as needed to break them apart, and they should float once ready.
Sage Butter Sauce
- In a medium skillet, melt the butter over medium heat.
- Add the sage and garlic (optional) and cook for approximately 3 minutes until fragrant but not browned. Lower the heat as needed to keep the butter from burning. Cook the butter until browned for extra flavor as desired.
- Add the salt, reserved pasta water, and gnocchi.
- Sprinkle with parmesan cheese.
- Simmer while stirring occasionally until thickened.
Video
Notes
-*The amount of flour will vary depending on the size and dryness of your sweet potatoes. I generally use all-purpose or whole-wheat Einkorn flour for the increased nutritional benefits and ease of digestibility.
Nutrition
Calories: 590kcal | Carbohydrates: 95g | Protein: 19g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1347mg | Potassium: 644mg | Fiber: 7g | Sugar: 7g | Vitamin A: 21818IU | Vitamin C: 4mg | Calcium: 274mg | Iron: 5mg
Nutrition values are approximate and may vary.
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