Sweet Potato Gnocchi
Sweet Potato Gnocchi exudes their naturally sweet earthiness when sautéed in garlic browned butter - fried sage adds a delicate crunch of umami for the most satisfying meal. I enjoy a lot of garlic butter sauce as the dish is perfect for a side of crusty French bread to sop up all that delicious garlic butter goodness, don't forget to serve this scrumptious meal with a fruity white wine to wash it all down.
Easy To Make
Gnocchi is far less complicated to make than you might think. Made with cooked sweet potatoes, Yukon gold, russets, or even purple yams and a few ingredients available in almost every kitchen pantry, these little beauties are on the table in less than an hour. They can also be frozen for later use.
Groves or Pillows
Most gnocchi are shaped using a gnocchi board or the tines of a fork to create traditional gnocchi groves. The grooves are designed to trap in the flavor of whatever yummy sauce you toss your gnocchi in. I used the tins of a fork for this batch. You can also just leave them shaped like beautiful pillows. Any way you shape them, they taste delicious!
Sweet Potato Gnocchi Fried Sage Butter
- 1 potato ricer optional
- 2 medium sweet potatoes baked, about 2 cups riced/mashed
- 2 cups 00 Flour or substitute All-Purpose
- 1 teaspoon sea salt
- ¼ cup parmesan cheese grated, more for garnish
The Browned Butter
- 1 tablespoon Olive Oil
- ½ cup butter browned
- ½ teaspoon garlic minced
- 3 sprigs sage, about 15 whole leaves
- 1 teaspoon thyme leaves
- Bake sweet potatoes in 400F degree oven until fork-tender.
- Peel potatoes and cut them in half so they fit the ricer. Put potato halves into a ricer one at a time and press potato into a medium bowl. Potatoes can be mashed with a regular masher but ricer gives a fluffier consistency.
- Whisk together the 200 grams of 00 flour parmesan cheese, and salt. Gradually add it to the potato mixture in about four parts. First stirring, and then kneading with your hands.
- Move the dough to the counter and knead it for about 1-2 minutes, or until it is smooth. It will be sticky, so add flour as needed, but remember the softer the dough, the fluffier the gnocchi will be.
- Form the dough into one large ball and wrap it in cling wrap. Let it rest for 20 minutes.
- Once the 20 minutes is up divide the dough into 4 pieces. On a floured surface, roll each piece into a long, smooth tube.
- Cut the gnocchi into 1-inch pieces using a sharp knife or bench scraper. Sprinkle cut gnocchi with more flour.
- Shape floured gnocchi on a wooden Gnocchi Pasta Board, to create ridges or leave them in the shape of small pillows. Gnocchi can be frozen at this point for up to one month.
- Bring a pot of water to boil and salt it generously. Cook the gnocchi in batches, adding it to the water and then removing it with a slotted spoon when the gnocchi begin to float.
Sauté Gnocchi in Garlic Butter
- Heat a medium sauté pan over medium-high heat, add olive oil, and melt butter.
- Cook butter until slightly browned. Add minced garlic and sauté for 1 minute. Add cooked gnocchi and sauté until one side of the pasta is just browned or caramel in color. Turn the gnocchi and continue to cook. Remove cooked gnocchi to a serving bowl.
- Fry the sage leaves in the butter until crispy. Serve gnocchi with garlic butter sauce and fried sage leaves.