Sweet Potato Gnocchi

These creamy pillows of deliciousness need to grace your table ASAP!

Sweet Potato Gnocchi with Sage & Browned Butter:


For Gnocchi:

2 large sweet potatoes

1 1/2 cup all-purpose flour + 1/4 cup extra for dusting during shaping

2 Tbsp heavy whipping cream

1 tsp salt

1/8 tsp nutmeg, ground

1/8 tsp cayenne pepper

For Sauce:

2 Tbsp extra virgin olive oil

2 Tbsp unsalted butter

1 cup sliced yellow onions

1 tsp finely grated lemon zest

juice of 1 lemon

2 Tbsp dry white wine

salt and pepper to taste

4-6 leaves sage

1/4 cup grated parmesan, added to taste at end


For the Gnocchi:

1. Preheat oven to 350. Prick the sweet potatoes (skin on) with a fork and bake until tender, about an hour. Cool completely.

2. Remove skins from sweet potatoes and puree it in a food processor until smooth. Scoop the mixture into a bowl and stir in the heavy whipping cream, flour, salt, nutmeg, and cayenne. Once the dough just comes together, turn it onto a well-floured surface and mix together. The dough should hold together without sticking to hands; if more flour is needed to achieve this, add 1 Tbsp at a time until desired consistency is reached. Divide the dough into pieces and roll it out into a rope about an inch in diameter. Cut into 1-inch pieces, and place on a well-floured baking tray. Chill for 1 hour in the refrigerator.

3. To cook the gnocchi bring a large pot of salted water to a boil. Add the gnocchi and boil for 2 minutes, until they float to the top of the water. Drain well. 

For the Sauce:

1. Add the oil and butter to a large sauce pan over medium heat. Add the onions. Sautee, stirring frequently over medium heat until they are soft and browned (about 15 minutes). After onions are browned, add dry white wine, scraping all the onion bits and brownness with a wooden spoon. 

2. Add the lemon zest and lemon juice and season to taste.

3. Add the cooked, drained gnocchi to the pan with the onions, on the lowest heat. Coat each gnocchi with sauce.

4. In a separate pan, heat a little oil to medium and add sage leaves one at a time, frying quickly (it will only take about 5 seconds per leaf to become crispy).

5. Add crispy sage to gnocchi and sauce, and serve with a good fistful of grated parmesan cheese.

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