Author Notes
This is my favorite gnocchi recipe, and I love that it starts with microwaving the sweet potatoes so I don't have to plan ahead much! The boiled gnocchi are fried in a little olive oil, then the sage browned butter sauce is made right in the same pan.
This recipe is loosely based on one for white potato gnocchi from My Italian Kitchen by Luca Manfe. I kept the method but added the sauce, swapped in some whole-wheat flour, and eliminated a few extra steps from the original.
More information on my blog: https://whateverpieces.wordpress.com/2014/09/28/foolproof-gnocchi/ —Stephanie H.
Test Kitchen Notes
This is indeed a super easy and relatively quick gnocchi recipe. Not a lot of ingredients and the fussiest part is the rolling and cutting of the pasta. As much as I hate the microwave, it did a good, fast job (8-9 mins) of cooking the sweet potatoes. The brown butter sauce was simple yet effective although I ended up sprinkling more parm and sage on top as I'm a lover of both of those things! I feel like I would make this over and over again to highlight the yumminess of brown butter. —Dawne Marie
Ingredients
- For the gnocchi:
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1 pound
sweet potatoes
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1
egg
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1/2 cup
all-purpose flour
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1/2 cup
whole-wheat flour
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1/2 teaspoon
salt
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2 tablespoons
grated Parmesan cheese
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1 tablespoon
olive oil
- For the brown butter sauce:
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2 to 3 tablespoons
butter
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3 to 4
dried or fresh sage leaves
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Sea salt and freshly ground pepper
Directions
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Wash the sweet potatoes and poke holes in them with a fork. Microwave on high until tender, turning every few minutes for even cooking.
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Once the potatoes are cooked and slightly cooled, remove the peel. Place the potatoes in a medium mixing bowl and mash until smooth, or pass them through a ricer.
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While the potatoes are still warm, beat the egg briefly and then add it to the potatoes. Work the egg in with a fork.
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Add 3/4 of the flour and all of the salt and work them in, either with a spoon or your hands.
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Work in the cheese. Add more flour if the dough seems too sticky.
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Turn the dough out onto a floured surface and knead it just a few times to bring it together. Cut the dough into 4 to 6 equal pieces. Working with one piece at a time, roll the dough into a log about 3/4-inch in diameter. Cut the log into 1-inch pieces and toss the gnocchi onto a plate or baking sheet with additional flour to keep them from sticking together. Repeat until all the dough is used up.
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Bring a pot of salted water to a boil on the stove and heat the olive oil in a frying pan over medium heat. Once the water boils, drop about 10 gnocchi into the pot and stir once to keep them from sticking together.
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When the gnocchi float, scoop them out with a slotted spoon and drop them directly into the sauté pan. Add more raw gnocchi to the boiling water as each batch is removed, and continue to place the boiled gnocchi in the sauté pan as they finish cooking. Cook the gnocchi in the olive oil, turning occasionally, until they become golden brown on both sides.
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Remove the gnocchi to a bowl and keep warm, or push them to the edges of the pan. Add the butter to the pan and let it melt, stirring. When the butter foams, add the sage leaves. Continue to cook until browned, then stir in salt and pepper to taste. Toss the gnocchi in the sauce and serve.
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