Indulge in the heavenly delight of homemade sweet potato gnocchi that will transport your taste buds straight to Italy! These pillowy morsels, infused with the natural sweetness of roasted sweet potatoes and a touch of Parmesan, are not just a meal—they're an experience. Imagine sinking your fork into these tender dumplings, perfectly sautéed in fragrant sage butter, and topped with a sprinkle of cheese. If you're ready to impress your family and friends with a dish that’s as comforting as it is elegant, keep reading to unlock the secrets of crafting these delightful bites from scratch!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 1 1/2 cups all-purpose flour
- 1 egg
- Salt to taste
- 1/4 cup grated Parmesan cheese
- Butter and sage for serving
Instructions
- Wash sweet potatoes thoroughly and pierce them multiple times with a fork. Bake in a preheated oven at 400°F (200°C) for 45-60 minutes until completely soft and tender.
- Remove potatoes from oven and let cool slightly. Cut in half and scoop out the soft flesh into a large mixing bowl. Mash the sweet potato until smooth and free of lumps.
- Add the egg, grated Parmesan cheese, and a pinch of salt to the mashed sweet potato. Mix well until completely incorporated.
- Gradually add flour to the mixture, kneading gently until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.
- Dust a clean work surface with flour. Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick.
- Cut each rope into 1-inch pieces. Optional: Create traditional gnocchi ridges by rolling each piece gently against a fork or gnocchi board.
- Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches, dropping them carefully into the water.
- Cook gnocchi for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and drain.
- In a separate pan, melt butter and add fresh sage leaves. Sauté the cooked gnocchi in the sage butter until lightly golden and crisp on the edges.
- Serve immediately, garnished with additional grated Parmesan cheese and fresh cracked black pepper.
Tips
- Choose the Right Sweet Potatoes: Opt for large, firm sweet potatoes for the best texture. The sweeter the potato, the more flavorful your gnocchi will be!
- Bake, Don't Boil: Baking the sweet potatoes enhances their natural sweetness and keeps them drier, which is key for achieving the perfect dough consistency.
- Knead Gently: When incorporating the flour, knead the dough just until it comes together. Overworking it can lead to tough gnocchi, so be gentle!
- Flour Your Surface: Dust your work surface generously with flour to prevent the dough from sticking, making it easier to roll and shape your gnocchi.
- Use a Fork for Ridges: If you want to add the classic ridges to your gnocchi, simply roll each piece against the tines of a fork. This helps sauce cling better to the dumplings.
- Cook in Batches: To ensure even cooking, drop the gnocchi into the boiling water in small batches. They'll let you know when they're ready by floating to the surface!
- Finish with Sage Butter: For a flavor boost, sauté the cooked gnocchi in butter with fresh sage leaves until golden. This simple step elevates the dish to a whole new level.
- Serve Hot: Enjoy your gnocchi immediately after cooking for the best texture and flavor. Garnish with extra Parmesan and freshly cracked pepper for an irresistible finish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 9g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 55mg
