Sweet Potato Gnocchi

Sweet Potato Gnocchi
Staff Writer
Sweet Potato Gnocchi
Anne Dolce

Sweet Potato Gnocchi

Whenever this orange starch is added to a dish, an element of sweet follows behind it — hence its name: sweet potato. The element of sweet in this recipe is cinnamon, and its presence results in a crispy, slightly sweet, nugget of sweet potato gnocchi. To keep this recipe from going down the dessert road, though, a few savory elements are included to keep it in check — a buttery sage-cream sauce and a dash of salty Parmesan cheese. 

6
Servings
428
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Cups cooked sweet potato, from about 3 sweet potatoes
  • 1 1/2 Cup ricotta
  • 1 Cup Parmesan, plus more for serving
  • 1/2 Teaspoon cinnamon
  • 2 Teaspoons salt, plus more to taste
  • 1 Teaspoon black pepper, plus more to taste
  • 2 Cups all-purpose flour, plus more as needed
  • 2 sticks unsalted butter
  • 2 Tablespoons chopped sage
  • 1/4 Cup heavy cream

Directions

In a large bowl, mix together the sweet potato and ricotta. Add the Parmesan and mix well to incorporate. Next add the cinnamon, 2 teaspoons of salt, and 1 teaspoon of pepper, and stir well. Using a ½ cup measurer, slowly add the flour, mixing as you go, until you get a soft dough. (You want the gnocchi dough to be slightly sticky, but dry enough so you can work with it using your hands.)

Spread some flour out onto a work surface and a baking sheet. Divide the gnocchi dough into 12 equal portions. Roll each portion into a long rope, width of your choosing (I did ½-1 inch), and cut the rope into 1-inch gnocchi. Lay the gnocchi on the baking sheet while you roll out the rest of the dough. 

Preheat the oven to its lowest setting for warm. Bring a large pot of salted water to a boil, and cook the gnocchi in batches (should be 2 batches total), about 4 minutes per batch. Drain the gnocchi and set aside.

Meanwhile, in a medium-sized saucepot, melt the butter over medium-low heat. Cook the butter until it starts to foam and milk solids start to bubble to the surface. The butter will begin to brown at this point; reduce the heat to low and add the sage. Using a medium-sized sauté pan, heat a little of the browned sage butter over high heat and fry the gnocchi in batches (about 3), until each gnocchi has a golden brown crust, about 5 minutes per batch. Add the gnocchi to a clean baking sheet and keep warm in the oven while you fry the rest of your batches, adding a little browned butter to the sauté pan as needed.

When all of the gnocchi has been fried and is warming in the oven, add all of the browned butter to the pan and increase the heat to high. Add the heavy cream, stir well, and bring to a boil. Reduce the heat to low and simmer until the sauce has thickened and coats the back of spoon, about 5 minutes. Serve the gnocchi in the sauce with a spoonful of Parmesan cheese. 

Nutritional Facts

Total Fat
9g
13%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
36mg
12%
Carbohydrate, by difference
66g
51%
Protein
21g
46%
Vitamin A, RAE
71µg
10%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
237mg
24%
Choline, total
17mg
4%
Fiber, total dietary
5g
20%
Folate, total
133µg
33%
Iron, Fe
4mg
22%
Magnesium, Mg
30mg
9%
Niacin
4mg
29%
Phosphorus, P
183mg
26%
Riboflavin
1mg
91%
Selenium, Se
33µg
60%
Sodium, Na
349mg
23%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
87g
3%
Zinc, Zn
2mg
25%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.