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Fluffy 1-Step sweet potato gnocchi Joy

sweet potato gnocchi
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Create soft, fluffy sweet potato gnocchi using this straightforward recipe. We pair the tender, naturally sweet potato dumplings with a classic brown butter sage sauce for a cozy, flavorful dish perfect for any autumn evening.

Ingredients

Scale
  • 1 pound sweet potatoes (about 2 medium)
  • 1 large egg
  • 1 cup all-purpose flour (plus more for dusting)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 12 fresh sage leaves

Instructions

  1. Bake or boil the sweet potatoes until very tender. Let them cool slightly.
  2. Peel the cooled sweet potatoes and mash them until smooth. You want about 1 1/2 cups of mashed sweet potato.
  3. In a bowl, combine the mashed sweet potato, egg, 1 cup of flour, salt, and pepper. Mix gently until a shaggy dough forms. Do not overmix.
  4. Turn the dough onto a lightly floured surface. Knead very briefly, adding small amounts of extra flour only if the dough is too sticky to handle.
  5. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick.
  6. Cut each rope into 1-inch pieces to form the gnocchi. You can leave them as pillows or gently roll them over the back of a fork to create ridges.
  7. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches.
  8. Cook until the gnocchi float to the surface, about 2-3 minutes. Remove immediately with a slotted spoon.
  9. While the gnocchi cooks, prepare the sauce: Melt the butter in a large skillet over medium heat. Add the sage leaves.
  10. Cook until the butter browns and smells nutty, and the sage leaves are crisp. This takes about 3-5 minutes. Watch carefully to prevent burning.
  11. Gently add the cooked gnocchi directly to the skillet with the brown butter sage sauce. Toss to coat.
  12. Serve immediately.

Notes

  • For the fluffiest gnocchi, use the least amount of flour possible. The dough should feel soft.
  • Baking the sweet potatoes yields a drier result, which helps absorb less flour.
  • If you prefer a dairy-free option, substitute the butter with olive oil and skip the sage, using toasted nuts for texture instead.
  • This recipe focuses on simplicity, omitting ricotta cheese for a pure sweet potato flavor.

Nutrition

Find it online: https://tasteportfolio.com/easy-sweet-potato-gnocchi-recipe/