Sweet Potato Gnocchi

4 Servings
50 min

Making gnocchi can seem like a great feat, but it really isn't! This recipe is very simple. The secret to soft and not gluey gnocchi is to use as little flour as possible and not to overwork the dough. This gnocchi are so good, you don't need much to dress them. A simple butter, garlic and cream sauce infused with fresh sage, garlic and nutmeg, does the job. Sage is so earthy and aromatic, it is the best complement to the sweetness of the potatoes. This gnocchi are sweet, garlicky and cheesy. Need any more encouragement to try them? I didn't think so!

Soft, and beautiful

Garlic and Sage make for a perfect Sauce

Perfectly shaved Parmesan cheese to top them off!

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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Ingredients


  • 2 cups mashed sweet potatoes (aprox 2 large)
  • 3/4 - 1 cups flour
  • 1 egg, beaten
  • 2 garlic cloves, minced
  • 3 tbsp butter
  • 1/4 cup heavy cream
  • 2 tbsp chopped fresh sage
  • pinch of nutmeg
  • salt and pepper to taste
  • 1/2 cup Parmesan cheese

Instructions


Poke 2 medium/large sweet potatoes with a fork
Microwave them on high for 7 to 10 minutes
When cool enough to touch, peel and mash them
Add beaten egg and gradually add flour until a dough forms. Do not add more than one cup of flour. I used 3/4 of a cup. Do not overwork the dough.
Transfer to a floured surface and divide into balls
Form ropes and cut into one-inch pieces
Bring two cups of water to a boil
Working in batches, boil the gnocchi until they float
Take them out of the water and transfer to a plate lined with a paper towel
Try not to crowd them because they tend to stick to each other at this stage
In skillet, melt a tablespoon of butter and cook gnocchi until slightly browned
Transfer to a plate
In same skillet, melt two tablespoons of butter and sauté garlic and sage
Add a pinch of nutmeg and heavy cream
Immediately add gnocchi to pan and cook until heated through
Serve with Parmesan cheese on top

Tips

  • The secret to soft and not gluey gnocchi is to use as little flour as possible and not to overwork the dough

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