Tender sweet potato gnocchi with golden butter, fresh sage, and Parmesan for a comforting Italian meal.
# Components:
→ Vegetables
01 - 2 large sweet potatoes (about 24 oz), scrubbed
→ Dough
02 - 1 1/2 cups all-purpose flour, plus extra for dusting
03 - 1 large egg
04 - 1/2 teaspoon fine sea salt
→ Finishing
05 - 2 tablespoons unsalted butter
06 - 6 to 8 fresh sage leaves, optional
07 - Freshly grated Parmesan cheese, for serving
08 - Black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Pierce the sweet potatoes several times with a fork, arrange on a baking sheet, and roast for 40 to 50 minutes until very tender. Cool slightly.
02 - Peel sweet potatoes and mash flesh in a large mixing bowl until smooth. Allow steam to escape to prevent excess dough moisture.
03 - Add egg and salt to mashed sweet potatoes. Gradually mix in flour with a fork or hands until a soft, slightly sticky dough forms. Adjust flour as needed for consistency.
04 - Transfer dough to a floured surface. Divide into 4 portions. Roll each into a long rope about 1/2 inch thick. Cut into 3/4-inch pieces.
05 - If desired, gently roll each gnocchi piece over the back of a fork or gnocchi board to shape ridges.
06 - Bring a large pot of salted water to a boil. Add gnocchi in batches and cook for 2 to 3 minutes until they float. Remove with a slotted spoon and set aside.
07 - In a large skillet, melt butter over medium heat. Add sage leaves, if using, and cook until the butter is fragrant and golden. Add gnocchi and sauté for 2 to 3 minutes until lightly browned.
08 - Plate immediately. Garnish with Parmesan cheese and ground black pepper.
