Sweet Potato Gnocchi Recipe-Delicious Homemade Comfort Food

Craving a dish that’s both comforting and uniquely delicious? Our Sweet Potato Gnocchi recipe delivers just that! These tender, pillowy morsels are infused with the natural sweetness of roasted sweet potato, offering a delightful twist on a classic Italian favorite. Prepare to indulge in a homemade meal that feels like a warm hug.

Ingredients

• 1.5 lbs sweet potatoes (about 2 medium-large)
• 1.5 – 2 cups all-purpose flour (plus more for dusting)
• 1 large egg yolk (or 1 whole egg for a slightly softer dough)
• 1/2 tsp salt
• 1/4 tsp freshly grated nutmeg
• For serving (optional):
• 4 tbsp unsalted butter
• 10-12 fresh sage leaves
• Parmesan cheese, grated
• Salt and freshly ground black pepper to taste

Instructions

1. **Roast Sweet Potatoes:** Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Roast directly on an oven rack for 45-60 minutes, or until very tender. Let cool slightly, then peel and discard skins.
2. **Mash Sweet Potatoes:** Pass the warm, peeled sweet potatoes through a potato ricer, food mill, or mash thoroughly with a fork until very smooth. It’s crucial they are free of lumps.
3. **Prepare Dough:** Transfer the mashed sweet potato to a large bowl. Add the egg yolk (or whole egg), salt, and nutmeg. Mix gently to combine.
4. **Add Flour:** Gradually add 1.5 cups of the flour, mixing with your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead gently for a few minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it’s cohesive but still soft and slightly tacky. Do not over-knead.
5. **Form Ropes:** Divide the dough into 6-8 equal portions. On a lightly floured surface, roll each portion into a long rope, about 3/4-inch thick.
6. **Cut Gnocchi:** Cut each rope into 3/4-inch pieces.
7. **Shape Gnocchi (Optional):** Gently roll each gnocchi piece over the tines of a fork or a gnocchi board to create ridges. This helps the sauce cling better. Place finished gnocchi on a lightly floured baking sheet, making sure they don’t touch.
8. **Cook Gnocchi:** Bring a large pot of generously salted water to a rolling boil. Carefully drop a batch of gnocchi into the boiling water (do not overcrowd the pot). Cook for 2-3 minutes, or until the gnocchi float to the surface. Let them float for an additional 30 seconds to ensure they are cooked through.
9. **Finish & Serve (Brown Butter Sage Sauce):** While gnocchi cook, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter is lightly browned and sage is crispy (about 3-5 minutes). Using a slotted spoon or spider, transfer the cooked gnocchi directly into the pan with the brown butter and sage. Toss gently to coat. Serve immediately, garnished with grated Parmesan cheese and a sprinkle of black pepper.