Sweet Potato Gnocchi

Name: Sweet Potato Gnocchi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups sweet potato puree; 1/2 cup whole milk ricotta cheese, drained; 1/2 cup Parmesan cheese, finely grated; 1 egg yolk, lightly beaten; 2 cups all-purpose flour; 1/4 tsp ground nutmeg; 1 tsp fine sea salt; 4 tbsp unsalted butter; 12 fresh sage leaves; 1/4 tsp black pepper, freshly ground

Tender sweet potato dumplings tossed in a fragrant browned butter and crispy sage sauce. Finished with grated cheese for a rich and comforting Italian dinner.

30 minMediumServes 4420 cal/serving

ItalianDinnerStovetopVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups sweet potato puree
1/2 cup whole milk ricotta cheese, drained
1/2 cup Parmesan cheese, finely grated
1 egg yolk, lightly beaten
2 cups all-purpose flour
1/4 tsp ground nutmeg
1 tsp fine sea salt
4 tbsp unsalted butter
12 fresh sage leaves
1/4 tsp black pepper, freshly ground

Instructions

1

Bring a large pot of salted water to a gentle boil over medium-high heat.
2

In a large bowl, combine 2 cups sweet potato puree, 1/2 cup drained whole milk ricotta cheese, half of the 1/2 cup finely grated Parmesan cheese, 1 lightly beaten egg yolk, 1/4 tsp ground nutmeg, and 1 tsp fine sea salt.
3

Gradually incorporate 2 cups all-purpose flour into the mixture, folding gently until a soft, pliable dough forms without overworking.
4

Turn dough out onto a lightly floured surface, divide into four ropes, and cut each rope into 1-inch pieces.
5

Drop gnocchi in batches into the boiling water and cook for 2 to 3 minutes, removing with a slotted spoon once they float to the surface.
6

Melt 4 tbsp unsalted butter in a wide skillet over medium heat until foamy and lightly golden, then add 12 fresh sage leaves and cook for 1 minute until crisp.
7

Add boiled gnocchi to the skillet and toss gently to coat with the sauce, seasoning with 1/4 tsp freshly ground black pepper.
8

Garnish with the remaining 1/2 cup finely grated Parmesan cheese and serve immediately.

Questions

Can I make Sweet Potato Gnocchi dairy-free?

Not cleanly. Here the dairy (1/2 cup whole milk ricotta cheese, drained, 1/2 cup Parmesan cheese, finely grated, 4 tbsp unsalted butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Sweet Potato Gnocchi gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Sweet Potato Gnocchi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sweet Potato Gnocchi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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