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Author Notes: It's fall. Time for comfort food. My favorite comfort food is homemade pasta. Every year, on my birthday my Grandmother made me her homemade gnocchi. She served them with a red sauce. As I got 2 lbs of sweet potatoes from our CSA recently, I settled in for an evening to prepare the food I consider to be my birthright. —NicoleCLang
- 1.5 pounds sweet potato
- 1 egg
- 2 cups flour
- pinches salt
- pinches pepper
- 1/2 teaspoon nutmeg
- 6 tablespoons butter
- 1 handful grana padano/ Italian hard cheese, grated
- Bake sweet potatoes in a 450 degree oven for 45 minutes to 1 hour. Cool, peel and then rice them. Stir the spices into the flour.
- On a clean cutting board, make a mound out of the potatoes, make a well in the center and drop egg in. Mix it into the potatoes, add the flour mixture and knead into a dough. Add a bit more flour if the dough is too sticky.
- Cut your dough into sections and roll each one into a half inch rope. Using a knife or dough cutter, make 1 inch pieces, and at this point you can give them ridges with the back of a fork, I like mine without as that is how my grandmother made them.
- Boil a large pot of liberally salted water. Once it boils, gently lower your gnocchi into the pot in batches. They are done when they float to the top.
- While the water boils, make a light sage sauce for them. Melt the butter in a saucepan. When it becomes foamy, add your sage. Stir until they get a nice crisp. Add a teensy bit of the gnocchi water if you need to. Take off heat.
- When all of the gnocchi are done, coat them in the sauce, sprinkle with the grana padano, garnish with fresh sage and serve.
- This recipe was entered in the contest for Your Best Sweet Potato Recipe