With crispy sage and brown butter, this sweet potato gnocchi has the flavors of fall. Roasting the potatoes helps keeps it pillowy and light.
Gnocchi is one of my husband’s favorite things to eat. It brings back fond memories of a college semester spent studying in Rome.
A classmate brought a gnocchi recipe with him, and home-cooked meals during that adventure abroad involved perfecting those potato dumplings.
Gnocchi is deceptively simple with its uncomplicated ingredients, but the technique requires practice.
You can’t just whip up a batch of restaurant-worthy gnocchi the first time. It takes a lot of practice and patience.
My attempts at gnocchi have ranged from dense failure to pillowy success.
It can be frustrating to spend so much time on dinner for it not to turn out in the end.
With my many missteps along the way I have figured out a few musts for light, mouthwatering dumplings.
First, make sure to roast the potatoes. Some recipes call for boiling them until tender, but you don’t want to add any unnecessary water or moisture that will result in dense dumplings.
Second, use a ricer or food mill instead of a fork to mash them. Again this keeps the potatoes light and fluffy.
Third, work with warm potatoes to ensure a delicate consistency. Your fingertips may not like those hot potatoes, but it will be worth it later. Trust me.
Finally, go easy on the flour to avoid an unpleasant gluey bite. The dough may seem a little sloppy, but resist the urge to dump in lots of flour at once.
Before you know it, you might realize you’ve added way too much, and there’s no going back.
While not the traditional Italian version, I made sweet potato gnocchi.
I love the color and flavor of sweet potatoes, and they are more wholesome than plain Russet potatoes.
I sautéed the sweet potato gnocchi in brown butter until they were slightly browned on their ridges.
The sage crisped up in a matter of seconds in the pan. I finished off each plate with grated Parmesan.
With crispy sage and brown butter, this sweet potato gnocchi has the flavors of fall. Roasting the potatoes helps keeps it pillowy and light.
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