Description
These homemade sweet potato gnocchi are soft, pillowy pillows of goodness! Top them with brown butter sage sauce or your favorite pasta sauce. Homemade gnocchi tastes so much better than store-bought!
Ingredients
Scale
- 2 pounds sweet potatoes
- 2 cups all-purpose flour, plus more for dusting
- 1 large egg
- ¾ teaspoon sea salt
- Freshly ground black pepper
- 8 tablespoons unsalted butter, divided
- 2 small shallots, minced
- 8 fresh sage leaves, chopped
- ¼ teaspoon red pepper flakes
- ⅓ cup grated Parmesan cheese (optional, omit for vegan)
- Extra-virgin olive oil, for serving
- Sea salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 45 to 60 minutes, or until they’re fork tender. When they’re cool enough to handle, scoop the flesh into a large bowl and let it cool completely.
- Use a ricer or potato masher to mash the sweet potatoes until smooth. You should have about 2 cups mashed.
- Add 1 cup of the flour, the egg, salt, and a few grinds of pepper to the bowl with the sweet potatoes. Stir until the mixture comes together in a shaggy dough.
- Turn the dough out onto a well-floured work surface. Gently knead the dough for about 1 minute, adding up to ½ cup more flour if the dough is too sticky. Don’t over-knead it!
- Divide the dough into 4 pieces. Roll each piece into a ½-inch thick rope. Use a sharp knife to cut the ropes into 1-inch pieces.
- Transfer the gnocchi to a parchment-lined baking sheet and toss them with a little flour to prevent sticking. At this point, you can cook them right away or freeze them for another time. To freeze, freeze them in a single layer on the baking sheet for 1 hour, then transfer them to a sealed bag and store in the freezer for up to 2 months. Cook them straight from frozen; they’ll just take 1 to 2 minutes longer to cook.
- To cook the gnocchi, bring a large pot of salted water to a boil. Cook the gnocchi in two batches. Boil them until they float to the surface, about 2 to 3 minutes. They’ll sink at first, then pop to the top when they’re done.
- Use a slotted spoon to transfer the gnocchi to a plate or directly into your sauce.
- While the gnocchi cooks, make the brown butter sauce. In a large skillet, melt the butter over medium heat. Add the shallots and cook, stirring, for 1 minute. Add the sage leaves and red pepper flakes and cook for another 1 to 2 minutes, until the butter starts to brown. Stir in the Parmesan, if using.
- Add the cooked gnocchi to the skillet and toss to coat. Serve with a drizzle of olive oil and a sprinkle of sea salt.
Notes
How to freeze gnocchi: Freeze them after shaping, before boiling. Freeze on a parchment-lined baking sheet for 1 hour, then transfer to a sealed bag. They’ll keep for up to 2 months in the freezer. To cook, boil directly from frozen, adding 1 to 2 extra minutes of cooking time.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 409
- Sugar: 5 g
- Fat: 13 g
- Carbohydrates: 64 g
- Protein: 8 g