Sweet Potato Gnocchi with Sage Butter
Sweet potato gnocchi with sage butter starts by steaming sweet potato to drive off moisture, then mashing it warm and gently folding in potato starch, flour, and egg yolk to form a soft dough. Minimal kneading prevents gluten development, keeping each piece fluffy and tender on the inside. The gnocchi are boiled until they float, then tossed in butter that has been cooked with sage leaves over medium heat until it turns hazelnut-brown and nutty. Chopped walnuts add crunch against the pillowy texture, and freshly grated Parmigiano Reggiano finishes the dish with a salty, crystalline accent.
Adjust Servings
Instructions
- 1
Steam or roast sweet potato, let excess moisture escape, then mash while warm.
- 2
Mix mashed sweet potato with yolk, potato starch, flour, and salt into a soft dough.
- 3
Roll dough into ropes, cut into 2 cm pieces, and press with a fork for ridges.
- 4
Boil gnocchi until they float, then cook 1 minute more and drain.
- 5
Cook butter and sage over medium heat until nutty and lightly browned.
- 6
Add gnocchi and chopped walnuts, then toss for 1 minute and season with pepper.
- 7
Plate and finish with freshly grated Parmigiano.
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