Learn how to make the best sweet potato gnocchi with this easy and delicious recipe by Chef John. These fluffy potato dumplings are infused with the natural sweetness of sweet potatoes and paired with a savory brown butter sage sauce for a perfect balance of flavors. It's a must-try for any pasta lover!
Ingredients
- 2 large sweet potatoes
- 1 cup ricotta cheese
- 1 egg
- 1 1/2 cups all-purpose flour
- Salt and pepper to taste
- 1/4 cup butter
- Fresh sage leaves
- Grated Parmesan cheese
Directions
- Preheat the oven to 400°F. Pierce the sweet potatoes with a fork and bake for about 45 minutes until tender.
- Let the sweet potatoes cool, then peel and mash them in a bowl. Add ricotta cheese, egg, flour, salt, and pepper. Mix until a dough forms.
- Divide the dough into small portions and roll into ropes on a floured surface. Cut the ropes into small pieces and press with a fork to create ridges.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a separate pan, melt butter over medium heat. Add sage leaves and cook until the butter browns and the sage leaves crisp up.
- Toss the cooked gnocchi in the brown butter sage sauce. Serve hot with grated Parmesan cheese on top.
- Enjoy your homemade sweet potato gnocchi!
