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Sweet Potato Gnocchi with Sage Butter

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Ingredients

  • 2 large red-skinned sweet potatoes (about 2 lbs)
  • 1 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp freshly ground black pepper, plus extra for serving
  • 2.5 - 3.5 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup fresh sage leaves

Details

Preparation

Step 1

1. Preheat oven to 425. Pierce sweet potatoes with a fork and bake in a baking pan until fully cooked, about 45-60 minutes. Remove from oven and let sit until cool enough to handle.

2. Cut the potatoes in half lengthwise. With a large spoon, scoop out the flesh of each sweet potato into a medium bowl (discard the skins). Thoroughly mash the potatoes while they are still warm. Set aside or refrigerate to cool completely.

3. Add salt, nutmeg and pepper to the sweet potatoes, then add flour, 1/2 cup at a time, mixing well with a spoon.

4. Once a soft, slightly sticky dough has formed, divide it into six portions. Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7-9 inches long.

5. Dip a sharp knife in flour and cut each rope into 1-inch long pillows. Use a fork to add decorative ridges if desired.

6. Fill a medium-size saucepan with heavily salted water and bring to a boil. In the meantime, heat the margarine and sage in a large nonstick skillet until the margarine begins to bubble.

7. When water boils, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds longer. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1-2 minutes. Do this in several batches until all the gnocchi are cooked.

8. Serve immediately, topped with freshly ground black pepper.

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