Friday, May 29, 2015

Sweet Potato Gnocchi

Gnocchi is such a wonderful Italian dish, but most people only have it when eating out because they are intimidated to make it at home.  We are here to tell you that making gnocchi in your own kitchen isn't nearly as complicated as you may think!  It definitely takes a little more time that just throwing pasta in boiling water, but when you can make foods from scratch and know exactly what is going into your recipe, it makes a meal so much better.  We love this sweet potato gnocchi because sweet potatoes are a healthier alternative to regular potatoes, and they have a delicious taste.  This recipe from Food Love Writing is sure to become one of your new favorites and we hope you give it a try :)


  • 2 cups sweet potato puree*
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 2 to 3 cups flour, plus extra for dusting
  • 1/2 cup (1 stick) butter
  • 1/2 cup fresh sage leaves, chopped
  • About a cup of shredded Pecorino cheese


  • Combine sweet potato puree with salt, nutmeg, and pepper. Add flour by the 1/2 cup, mixing well after each addition, until the dough comes together to resemble a pasta dough. I found working it with my hands was the best way to gauge this. Once you have a soft, elastic-ish dough, divide it into six equal portions.
  • Set a large stockpot on the stove and fill it with water and a bunch of salt, and bring the water to a boil while you keep working.
  • On a floured surface and with floured hands, roll each of the six portions into logs about 1/2 inch in diameter and seven to nine inches in length. Use a floured knife to slice the logs into one-inch-long pillows and press them with a fork for decoration if you like.
  • By this point, the water should be boiling. Once it is, reduce the heat so the water’s at a simmer and drop half of the gnocchi (about two dozen) inside. You can expect them to sink to the bottom, but run a spoon through the water to keep them from sticking to the pan. In about five minutes, once the gnocchi float to the top of the water, give them another minute and, using a slotted spoon, remove them to a plate. Repeat the process with the second half of gnocchi.
  • Meanwhile, heat the butter in a saucepan on another burner, melting it and adding the chopped sage. Keep heating it until the mixture darkens and smells nutty; then lower the heat. Place the first batch of gnocchi inside, rolling them around for a minute or two and removing to a plate; repeat with the second batch.
  • Top gnocchi with grated Pecorino and serve warm. Enjoy!
*To make sweet potato puree:  Preheat oven to 375F. Slice sweet potatoes in half and rub cut side and outer skins with oil. Place on baking sheet, cut side down, and baking until potatoes can be easily pierced with a fork. If you have a potato ricer, scoop out the flesh and put it through the ricer as if it were a normal potato.  If you don't have a ricer,  let cool and scoop out inside flesh to a food processor; puree.

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