Description
This Sweet Potato Gnocchi Pasta features tender, pillowy gnocchi made from mashed sweet potatoes, flour, and egg yolk, lightly sautéed in a fragrant butter, garlic, and fresh sage sauce. Finished with Parmesan cheese and a touch of black pepper, it’s a comforting Italian-inspired main dish perfect for a cozy meal.
Ingredients
Scale
Gnocchi
- 1 large sweet potato (about 1 pound), peeled and cubed
- 1 ½ cups all-purpose flour (plus more for dusting)
- 1 egg yolk
- ½ teaspoon salt
Sauce and Topping
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- ¼ cup grated Parmesan cheese (plus more for serving)
- Freshly ground black pepper, to taste
- Optional: red pepper flakes for heat
Instructions
- Cook Sweet Potato: Boil the cubed sweet potato in salted water until fork-tender, about 10-15 minutes. Drain and let cool slightly, then mash until smooth.
- Prepare Dough: Measure out 1 cup of the mashed sweet potato and transfer it to a large bowl. Add the egg yolk and salt, mixing well. Gradually add flour, stirring until a soft dough forms.
- Knead Dough: Transfer the dough to a floured surface and gently knead until smooth, adding more flour if sticky.
- Shape Gnocchi: Divide the dough into 4 sections, roll each into a long rope about ½ inch thick, and cut into 1-inch pieces. Optionally, roll each piece along the back of a fork to create ridges.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Prepare Sauce: In a large skillet, melt the butter over medium heat. Add garlic and sage, cooking until fragrant, about 1 minute.
- Sauté Gnocchi: Add the cooked gnocchi to the skillet and sauté until lightly golden, 3-4 minutes.
- Finish and Serve: Sprinkle with Parmesan cheese, season with black pepper and optional red pepper flakes, then serve warm.
Notes
- You can freeze uncooked gnocchi on a baking sheet, then transfer to a bag for up to 1 month. Boil straight from frozen.
- For a dairy-free version, skip the Parmesan and use olive oil instead of butter.
