Sweet Potato Gnocchi
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!
Sweet Potato Gnocchi
- 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
- 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
- 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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Published August 20th, 2020 11:34 PM
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