Sweet Potato Gnocchi

Sweet Potato Gnocchi

I was hosting a 4-course birthday dinner for a friend. I asked her what she wanted. “Nothing special. You come up with something. It’s always good,” she told me. But the next morning she sent me an email. “Can you make sweet potato gnocchi? I’ve been craving them.”

How could I say no, but the pressure was on. Everyone at my dinner loves the puffy, light sweet potato gnocchi at da Flora, one of  our favorite North Beach restaurants. Would mine pass muster with this exacting crowd?

I use both russet and sweet potatoes here. Sweet potatoes can be wet so I roasted the potatoes instead of boiling them in their jackets to keep them as dry as possible.

The sweet potato gnocchi were light little pillows that just about melted on my tongue. The sage butter sauce is classic in its simplicity and adds richness to the gnocchi’s sweetness. The grated parmigiano really balances the flavors and adds to the complexity of this dish.

This recipe made over 100 gnocchi. Lucky for me I had more than enough for dinner so some could be frozen to enjoy another day. Just spread them out on a cookie tray and put them in the freezer. When frozen store them in a freezer bag. Drop the frozen gnocchi right into the boiling water. They’ll take a bit longer to cook through. Frozen gnocchi are good but fresh gnocchi are better.

Watch my gnocchi video episode to see how to make them.

Buon appetito!

Sweet Potato Gnocchi in Sage Butter Sauce

Ingredients

  • 1 pound russet potatoes
  • 1 pound sweet potatoes
  • 1 egg
  • 1/2 teaspoon grated nutmeg
  • 1/3 cup grated parmigiano
  • 2 cups all purpose flour
  • 1/4 cup EVOO
  • 8 leaves fresh sage
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Cooking Directions

  1. Making the Gnocchi
  2. Preheat the oven to 450 degrees.
  3. Pierce the russet and sweet potatoes all around with a fork and put them on a cookie sheet or roasting pan.
  4. Roast the potatoes until they are knife tender, about 45 minutes.
  5. Cool the potatoes and peel them when they are cool enough to handle.
  6. Pass the russets and then the sweet potatoes through a ricer and spread them out in a thin layer on a baking sheet. Let them cool completely to dry out the riced potatoes.
  7. In a bowl beat together the egg, nutmeg, salt and pepper.
  8. Lightly flour a work surface.
  9. Gather the riced potatoes on the work surface and form a well in the middle.
  10. Pour the egg mixture in the well and gently knead it into the potatoes.
  11. Sprinkle the mixture with the grated parmigiano and 1 1/2 cups flour and gently knead them into the potatoes. Add more flour if necessary to get a sticky, cohesive dough.
  12. Cut the dough into 6 pieces.
  13. On a well floured board roll each piece into a rope a half-inch in diameter.
  14. Cut each rope into 2 inch pieces. Make sure to flour the cut pieces well so they do not stick together.
  15. Turn a fork over on the work surface and with your thumb or finger lightly press each piece over the fork tines and roll them off the fork. You want to create ridges on one side and a little concave well on the other side. Flour each piece well.
  16. Place of a kitchen towel on a baking sheet and lay out the gnocchi. Be sure they do not touch.
  17. Put on a large pot of well-salted water to boil as you make the sage butter sauce.
  18. Making the Sage Butter Sauce
  19. Heat the EVOO in a heavy sauté pan and when it ripples add the sage leaves. Cook the leaves until they turn dark green.
  20. Melt in the butter. (For a nuttier sauce cook over medium heat until the butter turns golden brown.)
  21. Turn off the heat.
  22. Putting the Dish Together
  23. When the water boils, add the gnocchi a few at a time.
  24. Stir them gently so they do not stick.
  25. Heat the sage butter sauce over medium heat.
  26. When the gnocchi float to the top of the pot let them cook for 30 seconds more.
  27. Using a slotted spoon or strainer lift out the gnocchi and put them directly in the pan with the sage butter sauce. (Do not worry if some of the cooking water ends up in the sauce as you add the gnocchi.)
  28. Gently toss the gnocchi to completely coat with the sauce.
  29. Serve on a platter or bowl topped with grated parmigiano.
  30. Serve immediately.

 

 

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3 thoughts on “Sweet Potato Gnocchi”

  • Hi Gianni,
    First of all…. love your cooking videos! I’ve made regular gnocchi before, but these sounded delicious, especially for this time of year. I decided to make them and post the recipe on my blog. ( I just started it in September) ( I did give you credit and link to your site.) They were very good, but I may have worked them a little too much because they weren’t as light as I expected them to be, although I’ve read that gnocchi made with sweet potatoes are heavier because of the moisture content. Anyway, great recipe! I would love for you to visit my blog and let me know what you think of it. I love to get comments from other food bloggers! And constructive input is appreciated .

  • Well, I’m the birthday girl? and I can tell you that they were absolutely delicious. John, you outdid yourself. Can’t wait for next year. Thank you.

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