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.