I think I was Italian in my last life - I love pasta, all different kinds and especially gnocchi. Also a big fan of sweet potatoes so why not combine some of my favorite things?! This recipe is the perfect blend of savory, sweet & buttery at the same time and the saffron adds just the right amount of complexity to the delicious, warm filling dish. I hope you enjoy :) —Ajinder Plahey
large sweet potato
whole purpose flour
In This Recipe
Cut the sweet potato in half and add it to a large pot of boiling water to cook for 25-30 minutes.
Scrape sweet potato flesh into medium bowl and begin to mash. Add in the salt, pepper & brown sugar. Mix in flour, about 1/2 cup at a time, until you get a soft dough.
Move the dough out onto floured surface & divide into 6 equal pieces. Roll the pieces between your palms with some flour. Form each piece into 10-inch-long rope (about 1 inch in diameter), sprinkle with flour if the dough gets too sticky. Cut each rope into 10 pieces and use a fork to make indents on them.
Bring a large pot of water to boil, add in the salt and saffron. The water will start to turn a yellowish color- this is good. Begin to drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.
Now for the sauce! Melt the butter in large saucepan over medium-high heat. Cook until the butter solids are brown, swirl the pan occasionally, should be about 5 minutes. It will start smell toasty & delicious. Add in the chopped sage and the gnocchi. Cook for about 3 minutes coating the gnocchi in the sauce.
Divide gnocchi amongst 4 plates, garnish with the sage and serve!