Sweet Potato Gnocchi
Discover the irresistible charm of homemade Sweet Potato Gnocchi, a comforting dish that combines the natural sweetness of roasted sweet potatoes with the tender, pillow-like texture of hand-rolled gnocchi. Infused with parmesan cheese, a hint of nutmeg, and finished in a nutty browned butter sauce with crispy sage, this recipe offers a flavorful twist on traditional gnocchi. Perfect for cozy dinners or impressing guests, these golden dumplings are easy to make and ready in just an hour. Serve with a sprinkle of extra parmesan for a restaurant-quality dish that celebrates seasonal ingredients.
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 1.5 cups all-purpose flour
- 0.25 cups parmesan cheese
- 1 large egg
- 1 teaspoon salt
- 0.25 teaspoons nutmeg
- 4 tablespoons unsalted butter
- 8 whole fresh sage leaves
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 425°F (220°C).
Pierce the sweet potatoes a few times with a fork and place them on a baking sheet. Roast for 40-50 minutes, or until they are tender and easily pierced with a knife.
Once the sweet potatoes are cool enough to handle, peel off the skins and mash the flesh until smooth. You should have about 1 to 1 1/4 cups of mashed sweet potato.
Transfer the mashed sweet potato to a large mixing bowl. Add the flour, parmesan cheese, egg, salt, and nutmeg. Mix gently until a dough forms. Be careful not to overwork the dough, as it can become tough.
Lightly flour a clean work surface. Divide the dough into four portions. Roll each portion into a long rope about 3/4 inch in diameter. Cut the rope into 1-inch pieces to form the gnocchi.
If desired, roll each piece over the tines of a fork to create ridges. This step is optional but helps the gnocchi hold onto sauces better.
Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and fragrant, about 2-3 minutes. Remove the sage leaves and set them aside.
Add the cooked gnocchi to the skillet with the brown butter. Toss gently to coat. Season with black pepper and garnish with the crispy sage leaves.
Serve immediately with additional parmesan cheese, if desired.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 12.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 397 mg | 31% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
