Sweet potato gnocchi with sage

Sweet potato gnocchi with sage

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    large red-skinned sweet potatoes (about 2 pounds)

  • 1

    teaspoon sea salt

  • ½

    teaspoon ground nutmeg

  • ¼

    teaspoon freshly ground black pepper, plus extra for serving

  • 2-½ to 3-½

    cups all-purpose flour, plus extra for rolling

  • ½

    cup vegan margarine

  • ½

    cup fresh sage leaves

Directions

Preheat the oven to 425 degrees. Pierce the sweet potatoes with a fork, and bake for 45 minutes. Remove from oven and let sit until cool enough to handle. Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh into a medium bowl. Mash while they are still warm, then set aside or refrigerate to cool completely. Add salt, nutmeg, and pepper to the potatoes. Add flour, 1/2 cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky dough has formed, divide it into six portions. Generously flour the work surface and your hands. Roll each portion into ropes about 1/2 inch in diameter. Each rope will be ~ 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows. If desired, roll each pillow on fork tines to make decorative ridges. Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat the margarine and sage in a large nonstick skillet until the margarine begins to bubble. When the water is boiling, reduce the 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 more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper. Note: Uncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated for 3 to 4 days until ready to boil.Your screen elements are hidden from view.


Nutrition

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