Sweet Potato Gnocchi
Equipment
- 1 Large pot
- 1 Potato masher or fork
- 1 large mixing bowl
- 1 Rolling Pin
- 1 Knife
- 1 Fork
- 1 slotted spoon
- 1 Baking sheet
- 1 clean kitchen towel
Ingredients
- 2 large sweet potatoes
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 6 leaves fresh sage
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and bake the sweet potatoes for 45 minutes or until tender.
- Allow the sweet potatoes to cool slightly, then peel and mash them in a large mixing bowl.
- Add the egg, salt, and nutmeg to the mashed sweet potatoes and mix until well combined.
- Gradually add the flour, mixing until a soft dough forms.
- Transfer the dough to a floured surface and knead gently until smooth.
- Divide the dough into four equal parts and roll each into a long rope about 1 inch thick.
- Cut the ropes into 1-inch pieces, then gently press each piece with a fork to create ridges.
- Bring a large pot of salted water to a boil and cook the gnocchi in batches for 2-3 minutes or until they float to the surface.
- Use a slotted spoon to transfer the cooked gnocchi to a baking sheet lined with a clean kitchen towel.
- In a skillet, melt the butter over medium heat and add the sage leaves, cooking until the butter begins to brown.
- Add the gnocchi to the skillet and toss to coat them in the sage butter.
- Sprinkle with Parmesan cheese and black pepper before serving.
Notes
For best results, ensure the sweet potatoes are fully cooked and cooled before mashing to improve the texture of the gnocchi. Additionally, avoid overworking the dough to keep the gnocchi light and tender. If the dough is too sticky, add a little more flour, but be careful not to add too much to maintain a soft consistency.
Tried this recipe?Let us know how it was!