Description
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
- Bring a large pot of water to a boil. Add sweet potatoes; cook until fork-tender, 15-20. Drain; mash sweet potatoes until smooth.
- 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.
- 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.
- 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.
