Gnocchi are something you probably order all the time at restaurants but never think about making from scratch. Well, now’s the time to start. These lightened-up homemade gnocchi call for sweet potato in place of regular potato. The sweet potato is mashed with flour, egg, and Parmesan and boiled into little dumplings. Then, the gnocchi get tossed in a simple sauce of butter and sage until just golden.
Cook Time
45 minutes
Total Time
45 minutes
Yield
4 servings
Ingredients
1 sweet potato
½ cup vegetarian parmesan cheese (55 g), grated
1 egg
2 cups flour (250 g), plus more to dust
2 tablespoons butter
2 leaves fresh sage
Nutrition Info
Calories 494
Fat 16g
Carbs 67g
Fiber 2g
Sugar 3g
Protein 17g
How to Make It
1. Step
Preheat oven to 400ºF (200ºC).
2. Step
Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
3. Step
Allow potato to cool at least 5 minutes before peeling skin off.
4. Step
In a large bowl, mash potato with masher or fork until smooth.
5. Step
Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
6. Step
Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
7. Step
Slice into ½-inch (1 cm) rectangles and set aside.
8. Step
Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
9. Step
Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
10. Step
In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
11. Step
Add gnocchi to pan with the sage and butter, tossing until lightly golden.