Print

5 Amazing Sweet Potato Gnocchi Secrets

sweet potato gnocchi
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make wonderfully soft and fluffy sweet potato gnocchi. This recipe keeps things simple so you achieve that perfect, tender texture. We pair these lovely dumplings with a classic, rich brown butter sage sauce for a cozy autumn feel.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg yolk
  • 1 cup all-purpose flour (plus more for dusting)
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh sage leaves
  • Pinch of ground nutmeg (optional)

Instructions

  1. Bake the sweet potatoes until completely soft. Let them cool slightly.
  2. Scoop the sweet potato flesh into a bowl. Mash until very smooth. You should have about 1.5 cups of puree.
  3. Spread the puree on a clean surface or baking sheet to let excess moisture evaporate for 10 minutes.
  4. In a bowl, gently mix the mashed sweet potato with the egg yolk and salt.
  5. Gradually add the flour, mixing lightly with a fork until a soft, slightly sticky dough forms. Do not overmix.
  6. Lightly flour your work surface. Divide the dough into four sections.
  7. Roll each section into a long rope, about 3/4 inch thick.
  8. Use a knife or bench scraper to cut the ropes into 1-inch pieces.
  9. You can leave them as pillows or gently roll them over the back of a fork or a gnocchi board to create ridges.
  10. Bring a large pot of salted water to a boil.
  11. Drop the gnocchi into the boiling water in batches. They are done when they float to the surface (about 2-4 minutes).
  12. While the gnocchi cooks, melt the butter in a skillet over medium heat.
  13. Add the sage leaves. Cook until the butter foams, browns slightly, and smells nutty, and the sage is crisp.
  14. Use a slotted spoon to transfer the cooked gnocchi directly into the brown butter sage sauce.
  15. Toss gently to coat. Serve immediately with a light dusting of nutmeg, if using.

Notes

  • For the fluffiest gnocchi, use only enough flour to bring the dough together. Too much flour makes them heavy.
  • Baking the sweet potatoes dries them out more than boiling, which helps prevent gummy gnocchi.
  • If you prefer a dairy-free option, substitute the butter with olive oil and omit the egg yolk (you may need a tiny bit more flour).

Nutrition

Find it online: https://whiskdaily.com/easy-sweet-potato-gnocchi-recipe-brown-butter/