Sweet Potato Gnocchi and Sage Sauce is a hearty, rustic dish with bold flavors.
Aah gnocchi… yet another of those simple, elegant Italian dishes I’m always raving about. Personally, though, I find them surprisingly tricky to make. You’ve got to get the ratio of ingredients just right; you’ve got to ensure you don’t overhandle the dough; and you’ve got to neither undercook or overcook them, presuming they even hold together in the water!
This is my second go at gnocchi. My first attempt two years back was rustic to say the least. That said, they were still delicious. I had better luck with these sweet potato (or kumara gnocchi, as we refer to them in New Zealand) gnocchi, though I’m not too proud to say that my first batch had to be consigned to the rubbish bin due to overcooking. The remaining batches worked pretty well and I ended up with little pillows of sweet potato, flavoured delicately with garlic and doused in burnt butter and sage sauce. 
Sweet Potato Gnocchi and Sage Sauce
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Hearty, rustic gnocchi made with sweet potato and tossed in a brown butter sage sauce. A comforting and flavorful weeknight dinner.
Ingredients
- 1.8 lbs (850 g) sweet potato (kumara)
- 1 tsp salt
- 1 egg
- 1 tsp garlic powder
- 2 cups (474 ml) rice flour
- 4 tbsp butter
- 16-20 fresh sage leaves
- 0.25 cups (60 ml) shredded parmesan
- Sea salt
- black pepper
Instructions
- Preheat the oven to 400°F (204°C).
- Prick the sweet potato with a fork and bake in the preheated oven until soft (about 45 minutes).
- Remove the sweet potato flesh from the skins and mash the flesh into a puree.
- Put 2 cups of the puree into a bowl or a mixer.
- Add the salt, egg, and garlic powder (or crushed garlic) and mix.
- Add the flour 1 cup at a time, mixing after each addition, until the dough is soft but not too sticky and forms a ball.
- Tip the dough onto a well-floured surface and form it into 6 balls.
- Roll each ball out into a log, then cut each log into 3cm x 3cm pillows of gnocchi.
- Carefully roll a fork over each piece to make grooves (optional).
- Bring a large pot of water to a boil.
- Add the gnocchi to the boiling water and stir gently.
- Cook until the gnocchi starts to float (3-5 minutes).
- Drain well.
- Melt the butter in a frypan over medium heat.
- Let the butter bubble and brown, being careful not to burn it.
- Add the gnocchi to the frypan and turn in the butter until brown and crispy on all sides.
- Add the sage leaves and toss through.
- Transfer onto a serving plate and drizzle with extra butter from the pan.
- Sprinkle with parmesan cheese, black pepper, and sea salt.
- Serve immediately.
Notes
- For a richer flavor, use roasted garlic in place of garlic powder.
- To prevent sticking, lightly flour your work surface and rolling pin when shaping the gnocchi.
- Leftover gnocchi can be stored in the refrigerator for up to 2 days; refresh by pan-frying before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 8
- Cholesterol: 80
Frequently Asked Questions
What should I do if my sweet potato gnocchi fall apart in the water?
Ensure that your dough has the right balance of sweet potato and flour; too much moisture in the sweet potato can cause them to disintegrate. Also, avoid overhandling the dough to maintain its structure.
How can I tell when the sweet potato gnocchi are properly cooked?
The gnocchi are ready when they float to the surface of the boiling water; this usually takes about 2-3 minutes. Be careful not to leave them in too long to avoid overcooking.
What type of butter should I use for the burnt butter and sage sauce?
Use unsalted butter for the burnt butter sauce, as it allows you to control the saltiness of the dish while enhancing the flavors of the sage.
