Description
Fluffy, pillowy sweet potato gnocchi that are easier to make than you think, and utterly delicious. The key is to bake the sweet potatoes rather than boil them.
Ingredients
Scale
- For the Gnocchi:
- 3 medium sweet potatoes (about 1 pound)
- 1 teaspoon salt
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon nutmeg
- For the Sage Brown Butter Sauce:
- 1/2 cup unsalted butter
- 1/4 cup chopped fresh sage
- Freshly grated Parmigiano-Reggiano, for serving
Instructions
- For the Gnocchi:
- Preheat oven to 400°F (200°C). Poke sweet potatoes all over with a fork and bake until tender, about 1 hour. Let cool slightly, then scoop out flesh into a bowl.
- Add salt, Parmigiano-Reggiano, egg, and egg yolk to the sweet potato flesh. Mash until smooth.
- Add 1 cup flour and nutmeg, stirring until a dough forms. Gradually add more flour until dough is no longer sticky (about 1/2 cup more). Do not overwork.
- Divide dough into 4 pieces. Roll each into a 3/4-inch thick rope on a floured surface. Cut into 1-inch pieces.
- rollout each piece into a small log.
- For the Sage Brown Butter Sauce:
- Melt butter in a large skillet over medium heat until browned and fragrant, about 5 minutes. Add sage and cook until crisp, 1 minute.
- Serve gnocchi topped with sage brown butter and extra Parmigiano-Reggiano.
Notes
Serve with sautéed butter and browned sage. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 60g
- Protein: 12g