Sweet Potato Gnocchi with Sage-Butter Sauce recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 1 large russet potato 1 large orange-fleshed sweet potato 1 egg 2 ½ cups all-purpose flour ⅓ cup rice flour, or as needed 2 tablespoons olive oil 1 tablespoon butter 6 leaves fresh sage, or more to taste 1 small garlic clove, crushed without breaking into pieces 3 tablespoons grated Parmesan cheese
Nutrition Info
- 413.5 caloriescarbohydrate: 73.1 gcholesterol: 34.6 mgfat: 8.6 gfiber: 5.3 gprotein: 10.3 gsaturatedFat: 2.6 gservingSize: -sodium: 108.7 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Gnocchi with Sage-Butter Sauce
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.
Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.
Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon, knead together by hand as dough becomes tougher.
Dust your work surface with rice flour. Place the dough on the surface, it will be quite sticky. Cut into 8 pieces, place on a tray and freeze until easier to handle, about 10 minutes.
Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes.
Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.