Sweet Potato Gnocchi – Delicious Homemade Pasta Recipe

Craving a comforting and wholesome pasta dish with a delightful twist? This Sweet Potato Gnocchi recipe transforms humble sweet potatoes into tender, pillowy dumplings that melt in your mouth. Get ready to impress your taste buds and loved ones with this incredibly delicious homemade pasta experience!

Ingredients

• 1.5 lbs sweet potatoes (about 2 medium)
• 1 large egg yolk
• 1 tsp salt, plus more for cooking water
• 1/4 tsp ground nutmeg
• 1.5 – 2 cups all-purpose flour, plus more for dusting
• 4 tbsp unsalted butter
• 12-15 fresh sage leaves
• 1/4 cup grated Parmesan cheese, plus more for serving
• Freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Roast directly on the oven rack for 45-60 minutes, or until very tender. Alternatively, boil them until tender.
2. Once cooked, let the sweet potatoes cool slightly. Halve them and scoop out the flesh into a large bowl. Mash thoroughly with a fork or potato ricer until very smooth, ensuring no lumps. You should have about 2 cups of puree. Let it cool completely to room temperature (this is crucial for gnocchi texture).
3. Add the egg yolk, 1 tsp salt, and nutmeg to the cooled sweet potato puree. Mix well. Gradually add 1.5 cups of the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface. Gently knead for just 2-3 minutes, adding more flour sparingly (a tablespoon at a time) if the dough is too sticky, until it’s soft, smooth, and no longer sticks to your hands. Be careful not to overwork the dough, or the gnocchi will be tough.
5. Divide the dough into 4-6 equal pieces. Roll each piece into a log about 3/4 inch thick. Cut each log into 3/4-inch pieces.
6. For classic gnocchi, gently roll each piece down the back of a fork or over a gnocchi board to create ridges. This helps the sauce cling better.
7. Bring a large pot of heavily salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot.
8. Cook for 2-3 minutes, or until the gnocchi float to the surface. Once they float, let them cook for another 30 seconds to a minute to ensure they’re cooked through. Use a slotted spoon to transfer them directly to your prepared sauce or a plate.
9. While gnocchi is cooking, melt butter in a large skillet over medium heat. Add sage leaves and cook for 2-3 minutes, until the butter is fragrant and lightly browned and the sage is crispy.
10. Add the cooked gnocchi to the sage butter sauce. Toss gently to coat. Stir in Parmesan cheese and season with freshly ground black pepper. Serve immediately, garnished with extra Parmesan cheese.