Sweet Potato Gnocchi with Fried Sage Dried Cherries and Toasted Hazelnuts

Name: Sweet Potato Gnocchi with Fried Sage Dried Cherries and Toasted Hazelnuts
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 50 min
Yield: 6 serving
Ingredients: ½ pound (about 2 medium) sweet potatoes, scrubbed clean; ¼ pound (about 1 small) russet potatoes, scrubbed clean; 1 large egg yolk; ½ cup grated Parmesan cheese; 1 ¼ to 1 ½ cups all purpose flour (plus more for dusting); 1 teaspoon salt; ½ teaspoon cracked black pepper; 6 tablespoons unsalted butter; 16 sage leaves; ⅔ cup dried bing cherries, coarsely chopped; ½ cup toasted and crushed hazelnuts; grated Parmesan, optional

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Chill Time
1 hr
Total Time
50 mins
Servings
6
Calories
394 kcal
Course
Dinner
Cuisine
Italian-American Fussion

Sweet Potato Gnocchi with Fried Sage Dried Cherries and Toasted Hazelnuts

Joelle Cantu

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

sweet potato gnocchi

½ pound (about 2 medium) sweet potatoes, scrubbed clean
¼ pound (about 1 small) russet potatoes, scrubbed clean
1 large egg yolk
½ cup grated Parmesan cheese
1 ¼ to 1 ½ cups all purpose flour (plus more for dusting)
1 teaspoon salt
½ teaspoon cracked black pepper

assembly

6 tablespoons unsalted butter
16 sage leaves
⅔ cup dried bing cherries, coarsely chopped
½ cup toasted and crushed hazelnuts
grated Parmesan, optional

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Instructions

Preheat oven to 400˚F.
Using a fork, prick holes all over each potato.
Place the potatoes directly onto the center rack of the oven and bake for 50 minutes to an hour or until completely fork tender.
Allow potatoes to cool for about 30 minutes. Peel and rice (using a potato ricer) onto a clean surface. **If you don’t have a ricer, gently grate potatoes on the fine setting of your box grater.
Create a well in the center of your potato pile and fill with egg yolk, cheese, salt, pepper, and ½ of the flour. Sprinkle the remaining flour over the entire pile.
Beat egg mixture with a fork, incorporating more and more of the potato and flour from the sides into the mixture and you mix.
Continue to mix together until a crumbly and uneven pile forms. Using your hands, gently begin kneading the dough together until a smooth ball forms (adding 1 teaspoon of extra flour at a time, as needed); make sure not to overwork the dough.
Lightly sprinkle the surface with flour and divide the ball of dough into 8 even sizes. Loosely cover all but one piece with a kitchen towel or lightly wet paper towel. Roll the reserved piece into an 18” long rope (about ½” thick) and cut out 20 equal pieces.
Roll each piece through a gnocchi paddle to create ridges or just use the back of a fork.
Repeat until all the dough has been used.
Scatter gnocchi onto two lightly flour baking sheets (make sure they’re not touching), lined with parchment, cover with paper towels and refrigerate for 1 hour. **You can also freeze any excess of gnocchi you have for a later time! Freeze on the baking sheet before bagging up to ensure they don’t stick and freeze together!
Bring a large pot of water to a boil. Season with a handful of salt.
Add gnocchi to the boiling water, in batches, removing them as soon as they float to the surface. Repeat until all gnocchi have been boiled.
Place a large skillet over medium heat and melt butter. Lightly season with salt and pepper.
Gently fry sage leaves in batches and drain on a paper towel, set aside.
Increase the temperature to the skillet and toast butter until lightly browned with a nutty aroma. Add the cherries to the skillet and sauté for 1 minute. Add half of the gnocchi and continue to sauté for an additional 3 to 4 minutes. Season with salt and pepper. Stir in half of the hazelnuts and sauté for 1 minute.
Top with Fried Sage, remaining hazelnuts and grate Parmesan, if using. Serve.

Nutrition Information

Show Details

Calories 394kcal (20%) Carbohydrates 43g (14%) Protein 10g (20%) Fat 21g (32%) Saturated Fat 9g (45%) Cholesterol 70mg (23%) Sodium 542mg (23%) Potassium 312mg (9%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 6306IU (126%) Vitamin C 3mg (3%) Calcium 141mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 394 kcal

% Daily Value*

Calories	394kcal	20%
Carbohydrates	43g	14%
Protein	10g	20%
Fat	21g	32%
Saturated Fat	9g	45%
Cholesterol	70mg	23%
Sodium	542mg	23%
Potassium	312mg	7%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	6306IU	126%
Vitamin C	3mg	3%
Calcium	141mg	14%
Iron	2mg	11%