If you’re looking to impress your family or friends with a homemade dish that feels like it came straight from a cozy Italian kitchen, this Sweet Potato Gnocchi with Sage Butter is your go-to recipe. It’s a delightful twist on traditional gnocchi, celebrating the sweet, earthy flavors of sweet potatoes with the aromatic touch of sage butter.
Sweet potatoes are the star of this dish, providing a natural sweetness and a vibrant color. The all-purpose flour helps bind the gnocchi, giving them structure without making them dense. Ricotta cheese adds creaminess and lightness to the dough. The egg acts as a binder, ensuring the gnocchi hold together when cooked. A touch of Parmesan cheese brings a savory, umami depth. Nutmeg adds a warm, spicy hint that complements the sweet potatoes wonderfully. Finally, the unsalted butter and fresh sage leaves create a rich, aromatic sauce that pairs beautifully with the gnocchi.
This gnocchi pairs beautifully with a simple green salad dressed in lemon vinaigrette. For a more substantial meal, serve alongside grilled chicken or a light fish dish. A crisp white wine, like a Sauvignon Blanc, complements the dish’s flavors perfectly.
Start by preheating your oven to 400°F (200°C). Grab your sweet potatoes, give them a few stabs with a fork—this helps them cook evenly—and pop them onto a baking sheet. Roast them for about 45 minutes, or until they're tender to the touch. Once they're cool enough to handle, peel them and mash them up in a large bowl. It doesn’t need to be super smooth; a few lumps are just fine.
Next, fold in the ricotta, egg, Parmesan, salt, and a pinch of nutmeg. Gradually add the flour, mixing as you go, until you have a soft dough that's slightly sticky. It should hold together but still feel tender.
Flour your work surface and divide the dough into four parts. Roll each section into a rope about 1/2-inch thick. Slice the ropes into 1-inch pieces. To give them that classic gnocchi look, gently press each piece with the back of a fork. This also helps the sauce cling to the gnocchi.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches to avoid overcrowding—just a couple of minutes until they float to the top. That’s your cue! Scoop them out with a slotted spoon and let them drain.
Meanwhile, in a large skillet, melt the butter over medium heat. Toss in the sage leaves, letting them sizzle until the butter browns and the sage gets crispy. Add the cooked gnocchi to the skillet, tossing gently to coat them in that golden, aromatic butter. Season with a bit more salt and pepper to taste.
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