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- 2 sweet potatoes
- 2 pinches of salt
- 1/2 Teaspoon nutmeg
- 1 egg
- 2 1/2 Cups all-purpose flour
- 1/2 Cup chopped hazelnuts
- 1 1/2 sticks unsalted butter
- 2 Tablespoons chopped sage
Make a well in the center of the potatoes and then using all of the flour, cover the potatoes. Place the egg in the center of the well and add the salt and nutmeg. Using a fork carefully incorporate all of the ingredients, just as you would make normal pasta. Once the egg is completely mixed in, bring the dough together and knead gently with the palm of your hands until a ball is formed. Continue kneading then another 3-4 minutes until the ball is dry to the touch.
Roll your ball shaped dough into a long ¾-inch in diameter strip and cut into ¾ of an inch to 1-inch pieces into boiling water and cook until they float to the top remove and place in ice bath. Allow them to sit in ice bath for at least a few minutes to completely cool and firm up. Drain from ice bath and toss with oil until ready to serve.
Place a sauté pan over medium-to-medium high heat and add hazelnuts. Sauté for 3 minutes until hazelnuts begin to turn slightly brown. This will release the oils in the nut and increase the flavor. Then add the butter and the sage and cook for an additional 3 minutes. Turn off the heat and season with salt and pepper.
Add sweet potato gnocchi to pan with sauce and sauté for about 3 minutes or until heated through. Plate and serve.