Description
Make comforting homemade Sweet Potato Gnocchi served simply with a rich, aromatic sage butter sauce. This recipe brings warmth to your table with minimal fuss.
Ingredients
Scale
- 1 pound sweet potatoes, baked or roasted
- 1 large egg yolk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour, plus more for dusting
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup (1 stick) unsalted butter
- 12 fresh sage leaves
Instructions
- Scoop the flesh from the baked sweet potatoes into a bowl. Mash until completely smooth. You should have about 1 cup of puree.
- Add the egg yolk, salt, and pepper to the sweet potato puree. Mix well.
- Gradually mix in the flour until a soft dough forms. Do not overmix. If the dough is too sticky, add a tiny bit more flour, one tablespoon at a time.
- Turn the dough onto a lightly floured surface. Knead gently 2 or 3 times. Divide the dough into four equal pieces.
- Roll each piece into a rope about 1/2 inch thick. Cut the ropes into 3/4-inch pieces to form the gnocchi. You can leave them plain or roll them over the back of a fork for ridges.
- Bring a large pot of salted water to a boil.
- Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, about 2 to 4 minutes. Remove with a slotted spoon.
- While the gnocchi cooks, melt the butter in a large skillet over medium heat.
- Add the sage leaves to the butter. Cook until the butter foams and begins to brown slightly and the sage leaves are crisp, about 3 to 5 minutes. Watch carefully to prevent burning.
- Add the drained gnocchi directly into the sage butter sauce. Toss gently to coat. If using, stir in the Parmesan cheese.
- Serve immediately.
Notes
- Bake sweet potatoes until very soft for the best texture.
- Use real butter for the best flavor in the sauce.
- Crispy sage leaves are crucial for texture and aroma.
- Dust your work surface generously with flour to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling and Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 85mg