Sweet Potato Gnocchi with Sage Butter
Delight in the comforting flavors of homemade Sweet Potato Gnocchi with a rich, aromatic sage butter sauce. Each bite melts in your mouth with a balance of earthy and sweet notes, making it an irresistible choice for any dinner table.
Prep time: 20 minutesCook time: 30 minutesServes: 4
Ingredients
1 1/2 lbs sweet potatoes
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp nutmeg
1/2 cup unsalted butter
10 fresh sage leaves
Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and bake them on a baking sheet for about 45 minutes, or until tender.
3. Let the sweet potatoes cool slightly, then peel and mash them in a large bowl.
4. Mix in the ricotta, egg, Parmesan, salt, and nutmeg to the mashed sweet potatoes.
5. Gradually add the flour, mixing until a soft dough forms that is slightly sticky.
6. On a floured surface, divide the dough into four parts and roll each into a long rope, about 1/2-inch thick.
7. Cut the ropes into 1-inch pieces and press each piece with the back of a fork to make ridges.
8. In a large pot of boiling salted water, cook the gnocchi in batches for 2-3 minutes, or until they float to the top. Remove with a slotted spoon.
9. In a large skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter begins to brown and the sage is crispy.
10. Add the cooked gnocchi to the skillet, gently tossing to coat in the sage butter. Season with salt and pepper to taste.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a skillet over medium heat until warmed through, or microwave for 1-2 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
