Description
Make fluffy, tender sweet potato gnocchi easily. We pair these soft pillows with a classic brown butter sage sauce for a comforting autumnal dish. This recipe brings joy and flavor to your kitchen.
Ingredients
Scale
- 2 large sweet potatoes (about 1.5 lbs)
- 1 large egg
- 1 cup all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 12 fresh sage leaves
- Pinch of nutmeg (optional)
Instructions
- Bake the sweet potatoes at 400°F (200°C) until very soft, about 45-60 minutes.
- Scoop the flesh into a bowl while still warm. Mash until completely smooth. You need about 1.5 cups of puree. Let the puree cool to room temperature.
- On a clean surface, mix the cooled sweet potato puree with the egg and salt.
- Gradually incorporate the flour until a soft dough forms. Do not overmix; the dough will be slightly sticky.
- Divide the dough into four sections. Roll each section into a long rope, about 3/4 inch thick.
- Use a knife to cut the ropes into 3/4 inch pieces. You can roll them over a fork or gnocchi board for ridges, or leave them as soft pillows.
- Bring a large pot of salted water to a boil. Drop the gnocchi in batches. They are done when they float to the surface.
- While the gnocchi cooks, melt the butter in a skillet over medium heat. Add the sage leaves. Cook until the butter foams and turns golden brown and the sage is crisp.
- Remove the cooked gnocchi from the water with a slotted spoon and toss immediately into the brown butter sage sauce.
- Serve warm, perhaps with a pinch of fresh nutmeg.
Notes
- Cooling the sweet potato puree is important; excess moisture makes the dough too wet.
- Use a light hand when adding flour to keep the gnocchi light.
- For a dairy-free option, substitute the butter with olive oil.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Boiling and Sautéing
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 400
- Sugar: Approx. 8g
- Sodium: Approx. 350mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 11g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 6g
- Protein: Approx. 9g
- Cholesterol: Approx. 70mg