I swear I’m not on a sweet potato kick or anything.
But these looked so good! The recipe is from Chloe’s kitchen, one of my favorite cookbooks. This recipe is very simple and even quick, aside from baking the sweet potatoes. I toasted some walnuts and tossed them in with the gnocchi and sage butter. The sage butter is so simple but packs a distinct and delicious flavor.
This recipe makes a lot so it’s perfect for having friends over or freezing some of the batch for another night!
Sweet Potato Gnocchi with Sage Butter
- 2 large red skinner sweet potatoes (2lbs)
- 1 tsp sea salt
- 1/2 tsp nutmeg
- 1/4 tsp ground black pepper
- 2 1/2 to 3 1/2 all purpose flour
- 1/2 cup earth balance
- 1/2 cup fresh sage leaves
- 1/3 cup chopped walnuts
Preheat oven to 450.
Pierce sweet potatoes with a fork and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle. Cut the potatoes and use a large spoon to scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely.
Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, 1/2 cup at a time, mixing well to combine, I used my hands. Once a soft, slightly sticky, dough has formed, divide it into six portions.
Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows.
Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat earth balance and sage in a large skillet (I used cast iron) until the margarine begins to bubble.
Toss chopped walnuts in a small skillet and toast on low until nuts become fragrant.
When the water is boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce.
Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper and walnuts.