I love gnocchi in all forms, so I enjoy experimenting with new variations. Since classic potato gnocchi are simple to make, I tried a sweet potato version. I baked the sweet potatoes as I would regular potatoes, but the pulp was still slightly wet when cooked.

Drying the sweet potato thoroughly reduces the amount of flour needed and yields lighter gnocchi. I placed the riced sweet potato pulp in a sieve to drain for about 30 minutes before combining the ingredients. I also use a fine-mesh potato ricer to achieve a delicate texture. Because sweet potatoes are naturally sweeter than white potatoes, I paired these gnocchi with a savory sauce of caramelized shallots, brown butter and chopped sage — a combination that balances sweetness and richness beautifully.

The key to tender gnocchi is minimal handling and the smallest amount of flour required to make a soft, workable dough. Knead only until the ingredients come together into a smooth mass. Overworking the dough forces you to add more flour, which makes the gnocchi dense.

If you’re new to making gnocchi, test a few before shaping the entire batch. Drop a couple into boiling salted water and remove them as soon as they float. If they fall apart, knead in a little more flour; if they hold their shape, continue with the rest.

Always cook gnocchi in a large pot of boiling, salted water and remove them as soon as they float to the surface — overcooking will turn them to mush. Gnocchi do not keep well at room temperature; if you’re not cooking them immediately, place them on a lightly floured baking sheet and refrigerate for a short time. I don’t recommend refrigerating homemade gnocchi for more than a few hours because they begin to break down and soften.

Potato-based gnocchi can be precooked and reheated briefly in boiling water; however, gnocchi generally don’t freeze well unless they contain considerably more flour. Because these are quick to prepare, it’s easiest and best to make them fresh just before cooking.

The Potato Pulp After Being Riced

Buon appetito!
Deborah Mele

Sweet Potato Gnocchi In Brown Butter Sage Sauce

Yield:
Serves 4

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour 20 minutes

A simple, flavorful recipe for sweet potato gnocchi finished with a brown butter, shallot and sage sauce.

Ingredients

• 1 pound sweet potatoes (about 2–3 medium)
• 1 1/2 cups all-purpose flour (plus 1/2 cup for shaping)
• 1 large egg
• 1/2 teaspoon salt
• 1/3 cup grated Parmesan cheese

Sauce:

• 4 medium shallots
• 1 stick (8 tbsp) unsalted butter
• Freshly cracked black pepper
• 6 fresh sage leaves, finely chopped

To Serve:

• Freshly grated Parmesan cheese

Instructions

1. Bake the sweet potatoes in their skins until fork-tender, about 40 minutes. Let them cool until manageable.
2. Cut the potatoes in half, scoop out the flesh and press through a potato ricer into a bowl.
3. Place the riced sweet potato in a sieve and let drain for about 30 minutes to remove excess moisture.
4. Add the egg and Parmesan, then gradually add the flour a little at a time, mixing gently with your hands until a soft, workable dough forms.
5. Knead only briefly until the dough is smooth and slightly sticky; avoid overworking.
6. Divide the dough into fist-sized portions and roll each into a log about the thickness of your thumb on a lightly floured surface.
7. Cut the logs into 1-inch pieces. If you like, shape each piece using a fork to create ridges.
8. Place the prepared gnocchi on a lightly floured baking sheet and refrigerate if you are not cooking them immediately (no more than a few hours).
9. Bring a large pot of salted water to a boil. Cook the gnocchi in batches, removing them as soon as they float to the surface.
10. While the gnocchi cook, make the sauce: peel and thinly slice the shallots. Melt the butter in a skillet and cook the shallots until soft and golden, allowing the butter to turn lightly brown at the same time.
11. Stir in the chopped sage and season with cracked black pepper. Keep the sauce warm while the gnocchi finish cooking.
12. Drain the gnocchi and toss with the shallot-brown butter-sage sauce. Serve with freshly grated Parmesan at the table.

Did you make this recipe?

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