Sweet Potato Gnocchi

A delightful and cozy meal, Sweet Potato Gnocchi offers a unique twist on the traditional Italian dumplings, creating a soft texture with subtle sweetness. Perfect for pairing with various sauces.

Cook time: 90 minutes

Servings: 4

Ingredients

• 2 medium sweet potatoes pierced with fork
• 0.5 cup ricotta cheese optional
• 0.25 cup Parmesan cheese grated
• 1 egg lightly beaten
• 0.5 tsp salt
• 0.25 tsp black pepper freshly ground
• 0 nutmeg pinch, optional
• 1 cup all-purpose flour plus more for dusting
• 0 all-purpose flour for dusting
• 0 salt for boiling water
• 0 olive oil to prevent sticking
• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 8 sage leaves chopped
• 0 cup Parmesan cheese freshly grated, for garnish
• 0 black pepper cracked
• 0 parsley chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and roast for 45-60 minutes, or until very tender when pierced with a knife. Allow the sweet potatoes to cool slightly, then peel off the skins and mash them in a large bowl until smooth. You can also pass them through a ricer or food mill for a smoother texture.
2. Add the ricotta cheese (if using), Parmesan cheese, egg, salt, pepper, and nutmeg (if using) to the mashed sweet potatoes. Mix until well combined. Gradually add the flour, 1/4 cup at a time, mixing gently until a soft dough forms. You may need more or less flour depending on the moisture content of the sweet potatoes. The dough should be soft but not too sticky to handle.
3. Lightly flour a clean surface and divide the dough into 4 portions. Roll each portion into a long rope, about 1/2 inch (1.25 cm) in diameter. If the dough sticks, dust it lightly with flour. Cut each rope into 1-inch (2.5 cm) pieces. You can leave them as is or gently roll each piece over the back of a fork to create ridges.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches to the boiling water. They will sink at first and then float to the top when cooked, which takes about 2-3 minutes. Use a slotted spoon to remove them as they float to the surface. Transfer the cooked gnocchi to a plate or tray lined with a little olive oil to prevent sticking while you cook the remaining batches.
5. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the chopped sage leaves and cook for another minute until the butter is lightly browned and has a nutty aroma.
6. Add the cooked gnocchi to the skillet and toss gently to coat in the sauce. Cook for 2-3 minutes until the gnocchi is lightly browned. Serve the gnocchi hot, garnished with freshly grated Parmesan cheese, cracked black pepper, and chopped parsley if desired.