This sweet potato gnocchi is tossed with brown butter and finished with crispy sage and Parmesan. Roasting the potatoes helps keep it pillowy and light.
- 3 medium sweet potatoes (about 2 pounds)
- 2/3 cup ricotta cheese, drained
- 1 egg yolk
- 1/3 cup Parmesan, grated, plus more for serving
- 1 teaspoon kosher salt plus more for serving
- 1/2 teaspoon black pepper plus more for serving
- 1–1/4 to 1-1/2 cups all-purpose flour plus more for dusting
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup fresh sage leaves
- Preheat the oven to 375 degrees F.
- Pierce the sweet potatoes with a fork and bake on a sheet pan until tender, about 1 hour.
- When the potatoes are cool enough to handle, halve them, scoop out the flesh and feed them through a potato ricer or food mill into a large bowl.
- Stir in the ricotta, egg yolk, Parmesan, salt, pepper and 1 cup flour. Stir in additional flour in small amounts until you have a workable soft dough that is a little sticky. You may not need all the flour.
- On a lightly floured work surface, take a handful of dough and roll it into a 1/2-inch thick rope. Cut the rope into 1-inch pieces and roll down the tines of the back of a fork.
- Transfer the gnocchi to a sheet pan dusted with flour. Arrange them in single layer to keep them from sitting on top of each other before you cook them.
- Bring a large pot of salted water to a boil.
- While the water is heating, you can make the brown butter. In a large skillet, melt the butter over medium heat. The butter will turn foamy. Then look for brown specs to appear as the foam subsides. Swirl the butter a bit and it will continue to brown and smell nutty.
- Quickly fry the sage leaves in the brown butter until crisp, about 20 seconds. Use tongs to remove them from the butter and take the skillet off the heat.
- Cook the gnocchi in batches in the pot of boiling water for 2-3 minutes. They will float to the top when they are ready. Use a slotted spoon or spider to transfer to a bowl and cook the remaining gnocchi.
- Return the brown butter to low heat and gently toss the gnocchi in the butter until they are browned at the edges.
- Serve topped with fried sage and Parmesan cheese.
If you don’t have potato ricer or food mill, press the potato flesh through a fine mesh strainer.
Keep leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a skillet with a small amount of butter or olive oil.
To freeze uncooked gnocchi, first put them on a sheet pan lined with parchment or waxed paper. When they are frozen, you can store them all together in a container. When you cook frozen gnocchi, make sure to stir the water a bit because they are more likely to stick to each other in the boiling water than fresh gnocchi.
Keywords: sweet potato gnocchi, how to make gnocchi
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