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Sweet Potato Gnocchi with Sage and Parmesan Recipe

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3.9 from 62 reviews

This Sweet Potato Gnocchi recipe offers a delicious twist on the classic Italian dumpling by incorporating creamy ricotta and sweet potatoes for a tender, flavorful bite. Boiled until they puff up, then pan-fried with sage, garlic, and butter until golden and crispy, these gnocchi are finished with Parmesan cheese for a comforting and elegant dish perfect for any occasion.

Ingredients

Main Ingredients

  • 2 lb. sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks (about 8 cups)
  • 1/2 cup whole-milk ricotta cheese, patted dry (from 1 [15-oz.] container)
  • 2 tsp. kosher salt, plus more for salting water
  • 1 1/4 cups all-purpose flour, plus more for surface

For Cooking and Finishing

  • 3 Tbsp. unsalted butter, divided
  • 1 Tbsp. olive oil, divided
  • 16 fresh sage leaves, divided
  • 2 garlic cloves, minced (about 2 tsp.)
  • 1/4 cup grated Parmesan cheese (about 1 oz.), plus more for serving
  • Black pepper, to taste

Instructions

  1. Prepare Sweet Potatoes: Arrange half of the sweet potato chunks in a shallow microwavable dish and drizzle with 2 tablespoons water. Cover with plastic wrap and microwave until just tender when pierced with a fork, about 6 minutes. Drain any excess liquid and repeat the process with the remaining sweet potatoes.
  2. Mash Potatoes: Place all drained sweet potatoes into a large bowl and mash with a fork until mostly smooth with no large chunks remaining.
  3. Make Dough: Stir together the mashed sweet potatoes, ricotta cheese, and 2 teaspoons kosher salt. Gradually add the 1 1/4 cups flour, stirring until a shaggy dough forms. Knead the dough on a floured surface for 2 to 3 minutes until smooth but still soft and slightly sticky.
  4. Shape Gnocchi: Bring a large pot of salted water to a boil over high heat. Divide the dough into 8 equal pieces. On a floured surface with floured hands, roll each piece into a long rope approximately 3/4 inch in diameter. Cut the ropes crosswise into 1-inch pieces and place them on a paper towel-lined baking sheet.
  5. Boil Gnocchi: Boil the gnocchi in batches over medium-high heat until they puff and rise to the surface, about 2 to 3 minutes. Continue cooking for an additional 30 seconds. Using a slotted spoon, transfer cooked gnocchi to a paper towel-lined baking sheet to drain.
  6. Brown with Sage & Garlic: In a large nonstick skillet, melt 1 1/2 tablespoons butter and 1 1/2 teaspoons olive oil over medium heat. Add half the sage leaves and cook until just starting to crisp, about 1 minute. Add half of the boiled gnocchi and cook undisturbed until golden brown on the bottom, about 2 minutes. Add the minced garlic and continue cooking, tossing occasionally, until gnocchi are golden all over, 1 to 2 more minutes. Transfer browned gnocchi to a bowl and repeat this process with remaining butter, oil, sage, and gnocchi.
  7. Serve: Toss the entire browned gnocchi mixture with 1/4 cup grated Parmesan cheese. Sprinkle with freshly ground black pepper and additional Parmesan cheese before serving.

Notes

  • To reduce stickiness, use plenty of flour on your hands and the working surface when rolling the dough.
  • Be careful not to overcook the sweet potatoes in the microwave; they should be tender but not mushy to help the dough hold together.
  • Fresh sage adds the best flavor, but dried sage can be used in a pinch; adjust quantity accordingly.
  • Gnocchi can be cooked and frozen before browning; freeze on a baking sheet and then transfer to a bag for later use.
  • If dough is too sticky, add a little more flour one tablespoon at a time, but avoid adding too much or gnocchi will become dense.

Find it online: https://flavorspath.com/sweet-potato-gnocchi-with-sage-and-parmesan-recipe/