Imagine twirling your fork into pillowy soft gnocchi that melts in your mouth, infused with the rich, earthy sweetness of roasted sweet potatoes and draped in a luxurious sage butter sauce. This isn't just another pasta recipe - it's a transformative Italian-inspired dish that will elevate your home cooking from ordinary to extraordinary. Whether you're a seasoned chef or a curious home cook, these Sweet Potato Gnocchi will transport your taste buds to the rustic kitchens of Italy with every single bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups sweet potatoes, cooked and mashed
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/2 tsp salt
- 1/4 cup butter
- 8 fresh sage leaves
- Parmesan cheese, for serving
Instructions
- Begin by preparing the sweet potatoes. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast them in the oven for about 45 minutes or until they are tender. Once cooked, let them cool slightly, then peel and mash them until smooth. Measure out 2 cups of the mashed sweet potatoes.
- In a large mixing bowl, combine the 2 cups of mashed sweet potatoes with 1 egg and 1/2 teaspoon of salt. Mix well until the egg is fully incorporated into the sweet potato.
- Gradually add 1 1/2 cups of all-purpose flour to the sweet potato mixture. Start by adding 1 cup of flour and gently mix it in using a fork or your hands. Continue adding flour until the dough comes together and is slightly sticky but manageable. You may not need to use all the flour, so add it gradually.
- Once the dough is formed, turn it out onto a lightly floured surface. Knead it gently for about 1-2 minutes until smooth. Be careful not to over-knead, as this can make the gnocchi tough.
- Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use a sharp knife to cut the rope into 1-inch pieces. You can leave them as is or use a fork to create ridges on one side, which will help the sauce adhere better.
- Bring a large pot of salted water to a boil over medium-high heat. Once boiling, carefully drop the gnocchi into the water in batches. Do not overcrowd the pot. Cook the gnocchi until they float to the surface, which should take about 2-3 minutes. Once they float, let them cook for an additional 1-2 minutes before removing them with a slotted spoon. Transfer the cooked gnocchi to a plate and cover to keep warm.
- While the gnocchi are cooking, prepare the sage butter. In a large skillet, melt 1/4 cup of butter over medium heat. Add the 8 fresh sage leaves and cook for about 2-3 minutes, until the butter is lightly browned and the sage leaves are crispy. Be careful not to burn the butter.
- Once the gnocchi are cooked and the sage butter is ready, gently add the gnocchi to the skillet with the sage butter. Toss to coat the gnocchi evenly in the butter and sage, cooking for an additional 1-2 minutes to warm through.
- To serve, plate the sweet potato gnocchi and drizzle with the sage butter. Grate fresh Parmesan cheese over the top to taste. Enjoy your delicious Sweet Potato Gnocchi with Sage Butter!
Tips
- Choose the right sweet potatoes: Look for firm, orange-fleshed sweet potatoes with minimal blemishes for the best flavor and texture.
- Don't overwork the dough: Gentle mixing prevents tough gnocchi. Stop kneading as soon as the dough comes together.
- Test a sample gnocchi: Before cooking the entire batch, boil one gnocchi to check if it holds together and has the right texture.
- Create perfect ridges: Use a fork to roll each gnocchi, creating signature grooves that help sauce cling better.
- Watch your butter carefully: When making sage butter, brown butter adds nutty depth, but it can quickly burn. Keep heat medium and watch closely.
- Serve immediately: Gnocchi is best enjoyed hot, right after cooking. Prepare your serving plates in advance to minimize waiting time.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 7g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
