Homemade Sweet Potato Gnocchi
Ingredients
- • 900 g sweet potatoes
- • 375 g all-purpose flour
- • 1 item egg
- • 50 g parmesan cheese, grated
- • 0.5 tsp nutmeg
- • 2 tsp salt
- • 60 g butter
- • 10 item fresh sage leaves
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 45-50 minutes until very tender. Let cool slightly.
- 2
Peel the sweet potatoes and pass through a potato ricer or food mill into a large bowl. Let cool to room temperature.
- 3
Add the egg, parmesan, nutmeg, and salt to the sweet potato. Mix gently to combine.
- 4
Gradually add flour, starting with 250g (2 cups), mixing gently until a soft dough forms. Add more flour as needed until the dough is no longer sticky but still soft.
- 5
Divide dough into 4 portions. On a lightly floured surface, roll each portion into a rope about 1/2 inch (1.5cm) thick.
- 6
Cut each rope into 3/4 inch (2cm) pieces. Optionally, roll each piece down the back of a fork to create ridges.
- 7
Bring a large pot of salted water to a boil. Cook gnocchi in batches, dropping them in and removing with a slotted spoon when they float to the surface (about 2-3 minutes).
- 8
In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter is lightly browned and fragrant.
- 9
Add cooked gnocchi to the sage butter, toss gently to coat. Season with black pepper and serve immediately with extra parmesan if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These pillowy sweet potato gnocchi are worth every minute of effort - the natural sweetness pairs beautifully with nutty brown butter and crispy sage. Don't worry if your first few aren't perfect; even rustic-shaped gnocchi taste incredible!"
