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Sweet potato gnocchi with sage

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Ingredients

  • 2 large red-skinned sweet potatoes (about 2 pounds)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper, plus extra for serving
  • 2-1/2 to 3-1/2 cups all-purpose flour, plus extra for rolling
  • 1/2 cup vegan margarine
  • 1/2 cup fresh sage leaves

Details

Preparation

Step 1

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.

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