Sweet Potato Gnocchi
User Reviews
5
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Prep Time
40 mins
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Cook Time
5 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
Italian
Sweet Potato Gnocchi
Description
Sweet Potato Gnocchi uses roasted or microwaved sweet potatoes that are mashed smoothly and cooled before mixing with egg, Parmesan cheese, salt, and flour to make a dough. The dough is gently kneaded just until cohesive to avoid tough gnocchi. Each piece is rolled and cut into small dumplings, then shaped by rolling over a fork or gnocchi board to create ridges that help hold sauce. The gnocchi are boiled until they float, ensuring a tender but firm bite.
The accompanying butter sauce is made by melting butter until light golden brown, then quickly cooking fresh sage leaves and adding minced garlic, black pepper, and salt for seasoning. Tossed with the gnocchi, it imparts a nutty richness complemented by herbaceous sage aroma and gentle pungency from the garlic.
The sweet potato base provides a soft, slightly fibrous texture and inherent sweetness that balances the savory cheese and butter sauce. This gnocchi can be served as a main or side dish, offering a seasonal twist to classic gnocchi recipes. Variations include adding lemon juice to the sauce for brightness or incorporating toasted nuts for crunch.
To maintain tenderness, it is important to mash potatoes while hot and cool thoroughly before dough preparation to avoid excessive flour absorption. The dough should be kneaded just until combined to prevent tough gnocchi. Extra mashed sweet potatoes can be frozen for future use.
Ingredients
For the Sweet Potato Gnocchi:
- 1 pound sweet potato 450g
- 1 large egg
- ¼ teaspoon salt
- ¼ cup Parmesan Cheese 20g, grated
- ½ - ¾ cup all-purpose flour (60 to 90g)
For the Butter Sauce:
- 6 tablespoons butter 85g, unsalted
- 8-12 sage fresh leaves
- 2 garlic minced, cloves
- ¼ teaspoon black pepper ground
- ½ teaspoon salt
Instructions
For the Gnocchi:
- Pierce the sweet potatoes with a knife or fork a few times all over. Roast on a foil-lined baking sheet for about an hour at 400°F, or place on a microwave-safe plate, and microwave on high heat until fork tender, about 8 to 10 minutes.
- Once cool enough to handle, remove the skins. Mash the sweet potatoes in a bowl with a potato masher and let cool completely.
- Once the potatoes are cooled thoroughly, mix in the egg, parmesan, and salt until thoroughly combined. Add ½ cup of flour, and stir to combine. Turn onto a lightly floured surface, then knead gently 8-10 times, until the dough forms a cohesive ball and is no longer sticky to the touch. If the mixture is too wet, add the additional ¼ cup of flour a bit at a time as needed.
- Cut the dough into 4 pieces. Roll each piece into a thin log, about ½-inch thick, then cut each log into ½-inch pieces.
- Roll each piece of dough over a gnocchi board or over the tines on the back of a fork. Place the shaped gnocchi on a well-floured sheet tray.
For the Sauce and Assembly:
- Fill a large pot three-quarters full with water and bring to a boil over high heat. Season generously with salt.
- Meanwhile, add 4 tablespoons of butter to a large skillet and heat over medium heat. Once melted and bubbling, add the sage leaves. Cook until they are dark green, 30 seconds to 1 minute, then remove and place on a paper towel-lined plate.
- Add the chopped garlic, stir to combine, then remove from the heat. (The garlic will continue to cook, and the butter will continue to brown slightly with the residual heat.)
- Carefully transfer the gnocchi to the boiling water, shaking off excess flour as you take them off the baking sheet. Cook for 2 to 3 minutes, until they float to the top. Use a spider strainer or slotted spoon to transfer the gnocchi to the skillet with the garlic butter.
- Return the skillet to medium-low heat. Add ½ cup of pasta water, salt, pepper, and remaining 2 tablespoons of butter to the skillet. Gently fold together just until the butter is melted. Remove from the heat. Serve topped with fried sage leaves.
Notes
- Mash the sweet potatoes while hot for smooth texture, then cool completely before mixing dough ingredients.
- Knead the gnocchi dough gently until just cohesive to avoid tough or falling-apart gnocchi.
- When making the browned butter sauce, watch carefully to prevent burning and remove from heat when butter turns golden.
- Consider adding lemon juice and extra Parmesan cheese to the sauce for a bright, tangy variation.
- Top the dish with toasted nuts like walnuts or pine nuts for added texture.
- Extra mashed sweet potatoes can be frozen for up to three months to use in future recipes.
- For a quicker method, cook sweet potatoes in an Instant Pot instead of roasting.
- To make a vegan version, substitute butter with olive oil or vegan butter and omit or replace Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 628mg | 26% |
| Potassium | 441mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 16735IU | 335% |
| Vitamin C | 3mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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