Sweet Potato Gnocchi
Comforting pillow-y dumplings made from sweet potatoes, this recipe delivers a balance of sweet and savory flavors enhanced by a brown butter, sage, and rosemary finish.
Ingredients
For the gnocchi
- 2 large sweet potatoes (about 1.5–2 lb total) Use various sweet potato varieties for flavor exploration.
- 1 cup all-purpose flour Add more for dusting or if the dough is too sticky.
- 1 large egg For eggless version, substitute with a flax egg.
- 1 teaspoon salt, divided ½ tsp for the dough, ½ tsp for boiling water.
- 2 tablespoons olive oil For finishing.
- 2 tablespoons butter Use unsalted if you want salt control.
- 6-10 leaves fresh sage Adjust based on size.
- 1-2 sprigs fresh rosemary, finely chopped To enhance flavor.
- to taste grated Parmesan cheese (optional) For serving.
Instructions
Preparation
- Bring a large pot of water to a boil. Add whole sweet potatoes and simmer until fork-tender, about 20–30 minutes depending on size.
- Drain and let cool slightly until you can handle them. Peel the sweet potatoes and mash thoroughly until smooth.
- Stir in the egg and ½ teaspoon salt until evenly combined. Mix gently to avoid overworking.
- Gradually fold in the flour until the mixture forms a cohesive, slightly tacky dough.
Shaping
- Lightly flour your work surface. Divide dough into 4 pieces, roll each into a rope about ¾ inch thick, and cut into 1-inch pieces.
- Optional: To create ridged gnocchi, roll each piece over a fork or gnocchi board.
Cooking
- Bring a large pot of salted water to a simmer. Add gnocchi in batches to avoid crowding, cooking until they float (about 2–3 minutes).
- Scoop them out with a slotted spoon into a colander to drain.
Finishing
- In a large skillet, melt butter with olive oil over medium heat until lightly browned.
- Add sage leaves and chopped rosemary; fry briefly until aromatic.
- Add drained gnocchi to the skillet and toss gently until coated, 1–2 minutes. Serve immediately with grated Parmesan if desired.
Notes
For storage, leftover cooked gnocchi can be kept in an airtight container for 3–4 days. Freeze gnocchi uncooked for up to 2 months. Avoid microwaving to reheat as it can make gnocchi gummy.