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Sweet Potato Gnocchi

Sweet potato gnocchi are tender, ridged dumplings served with a nutty brown butter sage sauce. Bake the sweet potatoes until very tender, shape the dough by hand, then finish the gnocchi with crisp sage and Parmesan.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling time 45 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

Make the gnocchi
  • 2 lb sweet potatoes about 2 medium
  • 2 cups all-purpose flour for the dough
  • 0.25 cup all-purpose flour for dusting
  • 1 egg yolk large
  • 1 tsp kosher salt for the dough
  • 1 tbsp kosher salt for the cooking water
  • 0.25 tsp ground nutmeg
  • 4 qt water
Make the brown butter sage sauce
  • 8 tbsp unsalted butter
  • 12 sage leaves fresh
  • 0.25 tsp black pepper
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 baking sheet
  • 1 10-inch skillet

Method
 

Make the gnocchi
  1. Heat the oven to 400°F.
  2. Prick the sweet potatoes several times with a fork and place them on a baking sheet.
  3. Bake for 45 to 60 minutes, until very tender when pierced with a knife.
  4. Let the potatoes cool until easy to handle, about 15 minutes.
  5. Split the potatoes and scoop the flesh into a large bowl.
  6. Mash until smooth and let cool completely, about 20 to 30 minutes.
  7. Add the egg yolk, 1 teaspoon kosher salt, and nutmeg to the cooled sweet potatoes and mix well.
  8. Fold in the 2 cups flour until a soft dough forms, taking care not to overwork it.
  9. Lightly dust a work surface with the remaining 1/4 cup flour.
  10. Divide the dough into 4 pieces and roll each into a rope about 3/4 inch thick.
  11. Cut the ropes into 3/4-inch pieces and roll each piece over the tines of a fork to make ridges.
  12. Bring the 4 quarts water and remaining 1 tablespoon kosher salt to a boil in a 6-quart pot.
  13. Cook the gnocchi in batches so the pot is not crowded.
  14. When the gnocchi float, cook for 30 seconds more, then lift them out with a slotted spoon onto a serving platter.
Make the brown butter sage sauce
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the sage leaves and cook for 3 to 5 minutes, swirling the pan often, until the butter is golden brown and smells nutty and the sage is crisp.
  3. Stir in the black pepper.
  4. Pour the sauce over the gnocchi and sprinkle with Parmesan before serving.

Notes

Handle the dough gently and use only enough flour to keep it workable for tender gnocchi. Refrigerate cooked leftovers for up to 3 days; uncooked gnocchi can be frozen. For a dairy-free variation, use plant-based butter and a dairy-free Parmesan alternative.