Sweet Potato Gnocchi with Sage Butter
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Steamed sweet potato bound with potato starch and a little flour makes softer, sweeter, orange-tinted gnocchi than the potato kind.
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The steamed sweet potato sits uncovered for a moment to let the steam escape, keeping extra moisture out of the dough. Kneading stops the moment the dough comes together, or the boiled pieces turn dense and chewy. Part of the starch is held back and added only if the dough sticks to your hands, as sweet potatoes vary in moisture. Butter browned with sage until it smells of hazelnut, plus chopped walnuts for crunch, finishes the plate.
Ingredients
Instructions
- 1
Steam the 300g sweet potato, or roast it at 200C, until the center is fully soft.
Leave it uncovered briefly so steam escapes, then peel while warm and mash until smooth with no firm pieces left.
- 2
Add 1 egg yolk and 1 teaspoon salt to the mashed sweet potato.
Reserve some of the 120g potato starch, then add the rest with 40g flour and fold just until the dough comes together.
- 3
If the dough sticks heavily to your hands, add the reserved potato starch 1 tablespoon at a time.
Do not knead for long; roll into ropes 1.5cm wide and cut into 2cm pieces.
- 4
Press each cut piece lightly against a fork to make shallow ridges for the butter sauce.
Boil in salted water; once the gnocchi float, cook 1 minute more, then lift them out and drain well.
- 5
Melt 60g unsalted butter with 8 sage leaves in a pan over medium heat.
Cook gently until the butter turns hazelnut brown and the sage becomes crisp, then lower the heat so the butter does not burn.
- 6
Add the boiled gnocchi and 30g chopped walnuts to the pan and toss gently for 1 minute to coat without breaking the pieces.
Season with 0.5 teaspoon black pepper, plate, and finish with 20g grated Parmigiano Reggiano.
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