Imagine a plate of pillowy soft, golden-brown gnocchi that combines the rich, velvety sweetness of roasted sweet potatoes with a luxurious sage butter sauce that will transport your taste buds straight to the Italian countryside. This homemade sweet potato gnocchi is not just a recipe; it's a culinary adventure that transforms simple ingredients into a restaurant-worthy dish that will impress even the most discerning food lovers. Whether you're looking to elevate your dinner game or treat yourself to a gourmet comfort meal, this recipe is about to become your new obsession!
Prep Time: 1 hrs
Cook Time: 20 mins
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes
- 1 ½ cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- ½ cup unsalted butter
- 8 fresh sage leaves
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash sweet potatoes thoroughly and pierce them multiple times with a fork.
- Place sweet potatoes on a baking sheet and roast for 45-50 minutes until completely soft and tender when pierced with a knife.
- Remove potatoes from oven and let cool for 10 minutes. Cut in half and scoop out the soft flesh into a large mixing bowl.
- Mash the sweet potato flesh until smooth and completely free of lumps. Allow to cool for an additional 5 minutes.
- Add the egg, salt, and 1 cup of flour to the mashed sweet potatoes. Mix gently until a soft dough begins to form.
- Gradually add remaining flour, kneading lightly until the dough is smooth but not sticky. Be careful not to overwork the dough.
- Divide the dough into 4 equal portions. Roll each portion into a long rope about ½ inch thick on a lightly floured surface.
- Cut each rope into 1-inch pieces. Optional: Roll each piece against a fork to create traditional gnocchi ridges.
- Bring a large pot of salted water to a gentle boil. Prepare a bowl of ice water nearby.
- Cook gnocchi in batches, dropping them into boiling water. They will float to the surface when done, which takes about 2-3 minutes.
- Remove cooked gnocchi with a slotted spoon and transfer to ice water to stop cooking. Drain and set aside.
- For the sage sauce, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter turns golden brown and sage becomes crispy.
- Add drained gnocchi to the sage butter, gently tossing to coat. Cook for 2-3 minutes until gnocchi are lightly golden.
- Sprinkle with grated Parmesan cheese, salt, and freshly ground black pepper. Toss to combine.
- Serve immediately, garnishing with additional crispy sage leaves and Parmesan cheese if desired.
Tips
- Choose the right sweet potatoes: Look for medium-sized potatoes with smooth, unblemished skin for the best texture.
- Don't overwork the dough: Mix the ingredients just until combined. Overworking can make your gnocchi tough and dense.
- Test a test piece first: Before cooking the entire batch, boil one gnocchi to check if it holds together and has the right texture.
- Keep the water at a gentle boil: Rapid boiling can break delicate gnocchi apart.
- Use the ice bath technique: This stops the cooking process and helps maintain the perfect texture.
- Brown the gnocchi in butter: The extra step of pan-frying creates a delicious crispy exterior.
- Fresh sage makes a difference: Use fresh sage leaves for the most aromatic and flavorful sauce.
- Serve immediately: Gnocchi is best enjoyed hot and fresh, right after cooking.Pro tip: If you're not serving immediately, you can freeze uncooked gnocchi on a baking sheet and transfer to a freezer bag for later use!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 10g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
