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Sweet Potato Gnocchi

Sweet Potato Gnocchi
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This recipe for sweet potato gnocchi offers a delightful twist on a classic Italian dish. The tender sweet potato combined with a light dough creates a flavorful and comforting meal.

Ingredients

Scale
  • 1 large sweet potato (about 1 pound)
  • 1 cup all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh sage leaves
  • 2 tablespoons grated Parmesan cheese, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Pierce the sweet potato several times with a fork. Bake for 45-60 minutes, or until very tender.
  2. Once cool enough to handle, peel the sweet potato and mash it until smooth.
  3. In a large bowl, combine the mashed sweet potato, flour, egg, salt, and nutmeg. Mix until a soft dough forms. Do not overmix.
  4. Lightly flour a clean surface. Divide the dough into four equal pieces. Roll each piece into a log about 3/4 inch thick.
  5. Cut each log into 1-inch pieces. You can leave them as is, or gently roll each piece against the tines of a fork to create ridges.
  6. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
  7. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until crispy, about 2-3 minutes.
  8. Add the cooked gnocchi to the skillet with the butter and sage. Toss gently to coat.
  9. Serve immediately, garnished with grated Parmesan cheese.

Notes

  • For best results, use a slightly older sweet potato as it will have less moisture.
  • Do not overwork the dough, as this can make the gnocchi tough.
  • You can freeze uncooked gnocchi on a floured baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month. Cook from frozen.

Nutrition

Find it online: https://kitchenvan.com/sweet-potato-gnocchi/