Sweet Potato Gnocchi
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5.0
3 reviews
Excellent
Sweet Potato Gnocchi
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You've never tasted the most delicious part of fall until you've had flavorful Sweet Potato Gnocchi with savory browned butter & fresh sage!
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Ingredients
- 3 medium sweet potatoes or yams
- 1 cup whole milk ricotta cheese
- 1 cup Parmesan Cheese finely grated (about 3oz)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 2 ½ cups all-purpose flour
- ½ cup unsalted butter cut into large pats
- 9 fresh sage leaves thinly sliced
Instructions
- Poke holes all over the sweet potatoes with a fork. Place them in the microwave and cook on high for 5 minutes. Carefully rotate the potatoes (they're hot!) and then cook for another 10 minutes. They should be soft at this point. If they are still hard, cook for another 5 minutes. Carefully remove the potatoes from the microwave and allow them to rest until cool enough to handle.
- Bring a large pot of heavily salted water to a boil.
- Remove the skin from the sweet potatoes. Add the potato flesh to a mixing bowl and mash. (You want about 2 cups of mashed sweet potato.)
- To the bowl with the potatoes, add the ricotta, parmesan, brown sugar, salt, and nutmeg. Mix to combine. Add the flour in small amounts, mixing after each addition until a sticky dough ball forms. (You may end up using more or less than the recommended amount of flour.)
- Take a small amount of dough and roll it into a thick rope about 3/4-inch thick on a heavily floured surface. Then, cut the rope into 1-inch pieces. Use the tines of a fork to make indents on the gnocchi. Repeat with the remaining dough.
- Working in small batches, cook the gnocchi in the boiling water. Once they float, they're done. Remove the gnocchi from the pot with a spider strainer or slotted spoon. Set aside to cool on a baking sheet.
- Place a large skillet over medium heat. Add the butter and melt it while stirring occasionally until brown solids begin to form and it smells nutty. Add sage leaves to the brown butter and cook for 1-2 minutes.
- Add the cooked gnocchi to the brown butter and sauté until heated through, 3-4 minutes, gently tossing occasionally to coat them in the butter. Serve warm with more sage if desired.
Equipments used:
Notes
- If you have a gnocchi board, you can use that instead of a fork to make the indents.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
50g
(17%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
55mg
(18%)
Sodium
566mg
(24%)
Potassium
378mg
(11%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
12615IU
(252%)
Vitamin C
2mg
(2%)
Calcium
249mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 55mg | 18% |
| Sodium | 566mg | 24% |
| Potassium | 378mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 12615IU | 252% |
| Vitamin C | 2mg | 2% |
| Calcium | 249mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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