Description
This Sweet Potato Gnocchi Pasta is a delicious, comforting Italian-inspired dish featuring tender, pillowy gnocchi made from sweet potatoes, ricotta, and Parmesan cheese. The gnocchi is boiled until it floats and then sautéed in a fragrant butter, garlic, and sage sauce for a rich, flavorful meal perfect for fall or any cozy night at home.
Ingredients
Scale
Gnocchi
- 1 pound sweet potatoes (about 2 medium)
- 1 cup all-purpose flour (plus more for dusting)
- 1/2 cup ricotta cheese (drained)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Sauce and Finishing
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
Instructions
- Cook the Sweet Potatoes: Pierce the sweet potatoes with a fork and microwave for 6–8 minutes or until soft. Let cool slightly, then peel and mash until smooth to create the base for the gnocchi dough.
- Make the Dough: In a large bowl, combine the mashed sweet potatoes, flour, ricotta, Parmesan, salt, and nutmeg. Mix until a soft dough forms. Turn the dough onto a floured surface and gently knead, adding more flour as needed until the dough is slightly sticky but workable.
- Shape the Gnocchi: Divide the dough into four sections, roll each into a rope about 3/4-inch thick, and cut into bite-sized pieces. Optionally, roll each piece along the back of a fork to create ridges for better sauce adhesion.
- Cook the Gnocchi: Bring a large pot of salted water to a boil, then reduce to a simmer. Cook the gnocchi in batches until they float to the top, about 2–3 minutes. Remove them with a slotted spoon and set aside.
- Prepare the Sauce and Finish: In a large skillet, melt the butter with olive oil over medium heat. Add the minced garlic and chopped sage and cook until fragrant, about 1–2 minutes. Add the cooked gnocchi to the skillet and sauté until they are lightly golden. Season with salt and pepper to taste, then serve immediately.
Notes
- For deeper flavor, roast the sweet potatoes instead of microwaving.
- Try serving with a browned butter sauce or a light cream sauce for variation.
- Gnocchi can be frozen before boiling for up to one month; simply cook from frozen.
