Chrissy Teigen’s Sweet Potato Gnocchi With Brown Butter and Sage

Follow model Chrissy Teigen’s simple recipe to make cloud-like gnocchi from scratch
Editor
Sweet Potato Gnocchi

Photo Modified: Flickr / Family O'Abe / CC BY 4.0

These sweet potato gnocchi are easier to make than they look, and you will soon be totally addicted to that brown butter sauce.

This recipe is courtesy of ABC News.

4
Servings
576
Calories Per Serving
Deliver Ingredients

Ingredients

For the gnocchi

  • 1  Pound  sweet potato
  • 1/3  Cup  whole-milk ricotta cheese
  • 1/2  Teaspoon  freshly ground black pepper
  • Kosher salt
  • 3/4  Cups  all-purpose flour, plus more if necessary

For the sauce

  • 4  Ounces  unsalted butter
  • 1/4  Cup  torn sage leaves
  • 1/2  Cup  Parmigiano-Reggiano, finely grated
  • Kosher salt
  • Freshly ground black pepper

Directions

For the gnocchi

Pierce the sweet potato all over with a fork. Wrap in a damp paper towel, and microwave on high until it is very soft, about 12-13 minutes.

When the sweet potato is cool enough to handle, peel it and mash the flesh with a potato masher or ricer in a medium bowl until smooth. Stir in the ricotta, pepper, and 1 teaspoon salt. Scatter the flour into the mixture. Mix with a fork until a doughy mixture forms: It should be loose and shaggy, but not sticking to the sides of the bowl. Add more flour, 1 tablespoon at a time, if required.

In a large pasta pot, bring a gallon of salted water to the boil.

Flour your work surface and turn the dough out on to it. Flour your hands and gently knead the dough by folding the dough in half, pressing it gently with the heel of your hand, and turning it 90 degrees every time. Continue until the dough is no longer sticky, adding more flour if necessary.

Divide the dough into 3 equal pieces, and roll them into balls. On a floured surface, take one piece of the dough at a time, and roll it into a 12-inch long, 1-inch thick log. Cut the dough crosswise into 12 1-inch pieces. Repeat with the remaining dough.

Drop the gnocchi into the boiling water. Stir occasionally to make sure they aren’t sticking to the bottom of the pot. Cook for 4-5 minutes, until they float to the surface for a few seconds, and are tender-firm. Drain immediately.

For the sauce

While the gnocchi are cooking, in a large skillet, melt the butter over medium heat. When the foam subsides, add the sage and cook until the sage is crispy and the butter has browned, about 3 minutes.

Add the gnocchi to the skillet. Toss to coat in the butter. Add the Parmigiano-Reggiano, and season to taste with salt and pepper.

Divide among 4 bowls, and garnish with more cheese.

Nutritional Facts

Total Fat
31g
44%
Sugar
20g
22%
Saturated Fat
9g
38%
Cholesterol
1mg
0%
Carbohydrate, by difference
68g
52%
Protein
11g
24%
Vitamin A, RAE
1090µg
100%
Vitamin C, total ascorbic acid
31mg
41%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
99mg
10%
Choline, total
35mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
39µg
10%
Iron, Fe
4mg
22%
Magnesium, Mg
113mg
35%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
360mg
51%
Selenium, Se
13µg
24%
Sodium, Na
439mg
29%
Water
120g
4%
Zinc, Zn
2mg
25%

Sweet Potato Gnocchi Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Sweet Potato Gnocchi Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.