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
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
505
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.

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.

Nutritional Facts

Total Fat
31g
47%
Sugar
5g
N/A
Saturated Fat
19g
96%
Cholesterol
81mg
27%
Protein
13g
26%
Carbs
47g
16%
Vitamin A
1076µg
100%
Vitamin B12
0.3µg
4.8%
Vitamin B6
0.5mg
24.4%
Vitamin C
5mg
9%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
8%
Vitamin K
143µg
100%
Calcium
391mg
39%
Fiber
7g
30%
Folate (food)
46µg
N/A
Folate equivalent (total)
107µg
27%
Folic acid
36µg
N/A
Iron
4mg
24%
Magnesium
78mg
20%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
13%
Phosphorus
225mg
32%
Polyunsaturated
1g
N/A
Potassium
546mg
16%
Riboflavin (B2)
0.3mg
18.3%
Sodium
486mg
20%
Thiamin (B1)
0.3mg
22.9%
Trans
0.9g
N/A
Zinc
2mg
10%

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