Did you know that gnocchi originated as a humble peasant dish in Northern Italy, where sweet potatoes weren’t even part of the recipe? You’ll discover how this modern twist transforms the traditional potato dumpling into something extraordinary. The combination of sweet potato’s natural sugars with sage’s earthy notes and brown butter’s nutty richness creates an irresistible harmony that’ll make you rethink everything you know about pasta. Let’s explore how you can master this elevated comfort food at home.
Key Takeaways
- Sweet potato gnocchi requires baking sweet potatoes until soft, mashing them, and combining with flour to form a pliable dough.
- The finished gnocchi should be boiled until they float to the surface, indicating they’re fully cooked.
- Brown butter sage sauce complements the natural sweetness of sweet potato gnocchi with its rich, savory flavors.
- Create traditional ridges on gnocchi using a fork or gnocchi board to help the sauce better adhere to the pasta.
- Handle the dough minimally and add flour gradually to achieve light, pillowy texture characteristic of properly made gnocchi.
History
While traditional potato gnocchi has been a staple of Italian cuisine for centuries, sweet potato gnocchi emerged as a creative variation during the rise of New World ingredients in European cooking.
You’ll find that sweet potatoes made their way to Italy through Spanish and Portuguese traders in the 16th century, though they weren’t immediately embraced in pasta-making.
It wasn’t until the late 20th century that chefs began experimenting with sweet potatoes in gnocchi recipes.
You’ll love knowing that this modern twist gained popularity as home cooks discovered its natural sweetness and beautiful orange color made for an exciting twist on the classic!
The incorporation of sweet potatoes also brought additional nutrients and a softer texture that many people found irresistible.
Recipe
Sweet potato gnocchi transforms humble root vegetables into elegant Italian-style dumplings that are both comforting and sophisticated. The natural sweetness of the potatoes creates a more complex flavor profile than traditional potato gnocchi, while maintaining the characteristic light and pillowy texture that makes this dish so beloved.
This five-ingredient recipe strips the dish down to its essential elements, allowing the sweet potato to take center stage while the brown butter and sage provide the perfect savory complement. The simplified ingredient list makes this an approachable recipe for home cooks while still delivering restaurant-quality results.
- 2 large sweet potatoes
- 2 cups all-purpose flour
- 1 large egg
- 8 tablespoons unsalted butter
- 12 fresh sage leaves
Preheat oven to 400°F and bake sweet potatoes until completely tender, about 45-60 minutes. Once cooled, peel and mash the potatoes until smooth.
In a large bowl, combine the mashed sweet potatoes with the egg, then gradually incorporate flour until a soft dough forms. On a floured surface, divide dough into portions and roll each into 1/2-inch thick ropes, cutting into 1-inch pieces.
Bring a large pot of salted water to boil. Meanwhile, melt butter in a large skillet over medium heat until it turns golden brown and smells nutty, then add sage leaves.
Cook gnocchi in batches in the boiling water until they float to the surface, about 2-3 minutes. Using a slotted spoon, transfer the cooked gnocchi directly to the brown butter sauce, tossing gently to coat.
When making gnocchi, temperature and texture are crucial factors for success. The sweet potatoes should be completely cool before mixing with other ingredients, and the dough should be handled as little as possible to prevent it from becoming tough.
Start with less flour than the recipe calls for and add more as needed – the dough should be soft and slightly sticky but manageable. If the gnocchi are too soft and fall apart during cooking, incorporate a bit more flour into the remaining dough. Test one or two pieces before shaping the entire batch to ensure proper consistency.
Cooking Steps
You’ll start your gnocchi-making journey by baking sweet potatoes until they’re fork-tender and mashing them into a smooth, orange puree.
Next, you’ll mix the cooled potato with egg and gradually work in flour until you’ve got a soft, pliable dough that you can roll into long ropes and cut into bite-sized pieces.
Finally, you’ll drop these pillowy dumplings into boiling water until they float, then toss them in a fragrant brown butter sage sauce that’ll make your kitchen smell amazing!
Step 1. Heat Potatoes Until Soft
Begin by preheating your oven to 400°F (200°C). While your oven’s warming up, wash two large sweet potatoes thoroughly under cool running water and pat them dry with paper towels.
Place the sweet potatoes directly on the middle oven rack, with a baking sheet on the lower rack to catch any drips.
You’ll need to bake them for 45-60 minutes until they’re completely tender – you can test this by piercing them with a fork. When the fork slides in effortlessly, they’re ready! The skin should look slightly wrinkled and caramelized.
Let the potatoes cool just enough so you can handle them safely. Don’t let them cool completely, though – warm potatoes are much easier to mash and will create the smoothest, most luxurious gnocchi dough!
Step 2. Mix Dough Ingredients Together
Peeling the roasted sweet potatoes reveals their vibrant orange flesh, which you’ll mash until perfectly smooth and lump-free.
Let the mashed potatoes cool slightly before proceeding – this helps prevent the egg from cooking when you add it!
Transfer your mashed sweet potatoes to a large mixing bowl and create a well in the center. Crack your egg into the well and mix it thoroughly into the potatoes.
Now comes the crucial part: gradually add flour, about 1/2 cup at a time, while gently folding the mixture together. You’ll notice the dough becoming less sticky and more manageable as you incorporate each addition of flour.
Stop adding flour when the dough feels soft but can hold its shape – it should feel slightly tacky but not stick to your hands.
Step 3. Roll Dough Into Ropes
Sprinkle a light dusting of flour over your clean work surface to prevent sticking.
Divide your sweet potato dough into 4-6 manageable portions – this’ll make it much easier to work with!
Take one portion and use your palms to gently roll it into a rope that’s about 3/4 inch thick.
As you roll, you’ll notice the dough becoming more uniform and smooth. If it’s sticking too much, dust your hands and the surface with a tiny bit more flour, but don’t overdo it!
Your rope should be even in thickness from end to end. Keep rolling until each rope reaches about 12 inches in length.
Repeat this process with the remaining portions of dough, setting each finished rope aside on a lightly floured surface.
You’re now ready to cut your gnocchi into individual pieces!
Step 4. Cut Rope Into Pieces
Take your perfectly rolled sweet potato ropes and, using a sharp knife, cut them into bite-sized pieces about 1 inch long.
You’ll want to work quickly but carefully to ensure uniform pieces that’ll cook evenly. If your dough starts feeling sticky, dust your knife with a bit of flour between cuts.
For an optional decorative touch, you can gently press each piece with the tines of a fork to create those classic gnocchi ridges – they’re perfect for catching the brown butter sauce!
Place your cut pieces on a lightly floured baking sheet, making sure they don’t touch each other. You can either cook them right away or freeze them on the baking sheet until firm, then transfer to a freezer bag for storage.
They’ll keep beautifully for up to 3 months!
Step 5. Boil and Sauce Gnocchi
Now that your sweet potato gnocchi pieces are ready, it’s time to bring a large pot of water to a rolling boil!
Add a generous pinch of salt to the water – this will enhance your gnocchi’s flavor from the inside out.
Drop your gnocchi pieces into the boiling water in small batches.
Watch carefully – they’ll float to the surface when they’re done, which usually takes just 2-3 minutes.
While the gnocchi cook, melt your butter in a large skillet until it turns a beautiful golden brown and releases a nutty aroma.
Add the fresh sage leaves and let them crisp up.
Using a slotted spoon, transfer your cooked gnocchi directly to the brown butter sage sauce.
Gently toss to coat each piece in the delicious sauce. Your homemade sweet potato gnocchi is ready to serve!
Final Thoughts
This delightful sweet potato gnocchi recipe offers a perfect way to explore homemade pasta-making while creating something truly special.
You’ll find that making gnocchi from scratch isn’t as daunting as it might seem, and the results are absolutely worth the effort! The rich orange hue and subtle sweetness of sweet potatoes make these pillowy dumplings a showstopper at any dinner table.
Don’t be discouraged if your first batch isn’t perfect – gnocchi-making is an art that improves with practice.
Remember to trust your instincts with the flour amounts, and you’ll soon develop a feel for the perfect dough consistency.
Once you’ve mastered this version, you can experiment with different sauces and seasonings to make this versatile dish your own!
