Sweet Potato Gnocchi

Total Time Prep: 30 min. Cook: 25 min.
Yield 6 servings
Test Kitchen Approved
Bring gorgeous fall color to your plate with homemade sweet potato gnocchi, cooked in butter and sage.

Ingredients

  • 2 pounds cubed peeled sweet potatoes
  • 3-1/2 cups all-purpose flour, plus extra for rolling
  • 2 teaspoons salt
  • 1 large egg, room temperature
  • 1/4 cup butter
  • 1 tablespoon fresh sage
  • Optional: Additional melted butter, grated Parmesan, coarsely ground pepper, minced fresh sage

Directions

  1. Bring a large pot of water to a boil. Add sweet potatoes; cook until fork-tender, 15-20. Drain; mash sweet potatoes until smooth.
  2. Place sweet potato, flour, salt and egg in a large bowl; work with your hands until a smooth dough forms. Knead 3-4 minutes or until dough is soft and uniform. Roll dough into a 1/2-inch wide rod. With a knife, cut into 1-in. bite-sized pieces.
  3. Bring a fresh pot of water to a boil. Add gnocchi; cook until pieces float to the top, 7-8 minutes. Use a slotted spoon to transfer to a plate as they float to the top.
  4. In a large skillet, melt butter over medium heat. Add gnocchi; cook until lightly browned on the edges, spooning the butter over the gnocchi as they cook, 8-10 minutes. Add sage; stir until fragrant, about 1 minute. Serve gnocchi in bowls. If desired, drizzle with additional melted butter, sprinkle with Parmesan, additional sage and pepper, if desired.

Nutrition Facts

1 cup: 476 calories, 9g fat (5g saturated fat), 51mg cholesterol, 944mg sodium, 86g carbohydrate (7g sugars, 7g fiber), 11g protein.

I make a simple sweet potato gnocchi from scratch, then toss the light pillows of pasta in a delicious butter sauce infused with fragrant sage. Serve with a sprinkle with Parmesan, freshly cracked pepper and more minced sage. —John Goins, Palm Springs, California
Recipe Creator

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