Homemade Sweet Potato Gnocchi with Butter Sage Sauce

Homemade Sweet Potato Gnocchi with Butter Sage Sauce

If you like pillow soft gnocchi, take your dinners up one notch with Sweet Potato Gnocchi in a Brown Butter and Sage Sauce.

Surprisingly, sweet potato gnocchi are not as sweet as you think they would be when paired with the perfect sauce! After making Potato Gnocchi with Veal Ragu this month, I took a chance at spicing up regular gnocchi.

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Prep Time 1

Cook Time 20

Total Time 1 20

Course Main Entrées

Cuisine Italian

Servings

Calories 572 kcal

Equipment

Ingredients

Gnocchi

11.2 oz sweet potatoes about 4 medium
2 ½ cups all purpose flour
1 egg
water for boiling

Brown Butter Sage Sauce

½ cup butter 1 stick
12 leaves fresh sage
½ lemon juiced
salt and pepper to taste

Instructions

Gnocchi

Clean your potatoes removing any blemishes and whiskers. Cut in half and roast in toaster oven or regular oven until tender (about 40 minutes). Scrape the meat off the skin and use a potato ricer to rice your potatoes while they are hot and place them in a bowl to cool.
When the potatoes are at room temperature make a hole in the centre of the potatoes and add an egg. Mix well. Add 1 cup of flour and mix with a spatula. Continue to add flour until the potato mixture isn't so sticky. (it will still be sticky no matter what, you want a consistency you can work with).
Place mixture on a floured surface and continue to work in the flour by rolling the dough or using a dough scraper. Be careful how much flour you incorporate - the more flour you roll into the dough, the denser and harder the gnocchi will be. (Use 2 to 2.5 cups of flour) The amount will vary depending on how moist your potatoes are.
Using a dough scraper, remove a section of the dough and roll out in to a finger like shaped roll about 10 inches long and ¾ inches wide. Cut little squares from the roll about ½ inch by ¾ inch. Place a little bit of flour on a gnocchi board and roll each square over the board. Work from bottom to top letting the gnocchi roll over the board onto your baking sheet. If you don't have a gnocchi board, you can use the back of a fork.
Repeat until you have rolled out all the pieces from that roll of dough and arrange the gnocchi on a baking sheet covered with parchment paper dusted with flour. Do not place gnocchi on top of one another otherwise they will stick together.
Repeat until you have used up all of the dough. You can leave the gnocchi on the baking sheet in a cool place until ready to boil the same day. (see notes section for freezing instructions)
To cook the gnocchi, use a large stock pot that can be filled with plenty of water. Bring water to boil and using a spatula, gently place them in the boiling water. Salt your water. The gnocchi will float to the surface once cooked. Use a spider spoon to scoop the gnocchi from the water into plates or a sauté pan with your favorite sauce.

Brown Butter Sage Sauce

Melt the butter in a large skillet (large enough to hold all the gnocchi too).
Once the butter starts to foam add the sage leaves and cook until the leaves are crispy. About 3 to 5 minutes. Try not to stir. The butter will turn brown.
When the foam stops remove from heat and add juice from ½ a lemon.
Add the potato gnocchi to the skillet and stir. Season with fresh cracked pepper to taste. Serve immediately.

Notes

Tips and Tricks

1. You can boil your potatoes too, however they may retain water in which case you may require more flour.
2. Let the riced potato cool to room temperature before adding egg. Otherwise you will cook the egg instead of using the egg as a binder.
3. If you are unsure whether you have added enough flour to your gnocchi, test a few before you proceed to make the remaining gnocchi. Do this by boiling some water and dropping a couple in the water to cook. Scoop out and test with a fork and taste as well. Adjust if too soft and add more flour to your potato mixture.
4. The potato mixture isn't dough. Don't treat it like it was dough. It will be sticky, hold yourself back from adding more flour than needed.
5. Place gnocchi in a single layer on a floured baking sheet so that they don't stick together.
6. If cooking from frozen, use a large stock pot and add a little of the the gnocchi at a time to the pot so that the water does not cool down and turn your gnocchi to mashed potato.
7. You will know that they are cooked, when they float to the top of the pot.
8. You can can save time by making the gnocchi ahead of time and freezing them. Freeze them while they are on the baking sheet, once fully frozen, transport them to a freezer bag and store in freezer for not longer than 1 month.

Storage

Same Day: Leave the freshly made gnocchi on the baking sheet in a cool room until you are ready to boil them.

Cooked gnocchi leftovers can be stored in the fridge in an air tight container.

You can freeze freshly made gnocchi. Place the baking trays with the gnocchi in the freezer until full frozen. Then transport them in to a freezer bag and continue to freeze them for not longer than one month or until you are ready to cook. When ready to cook, make sure that you use a large stock pot so that the water does not get cold as you add the frozen gnocchi. If the gnocchi cool down the cooking water, it may result in gnocchi becoming mushed up.

Nutrition

Serving: 1Calories: 572kcalCarbohydrates: 76gProtein: 11gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 102mgSodium: 243mgPotassium: 374mgFiber: 5gSugar: 4gVitamin A: 12032IUVitamin C: 2mgCalcium: 49mgIron: 4mg

Keyword butter sauce, comfort food, italian pasta

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