Sweet Potato Gnocchi with Garlic Sage Butter

Sweet Potato Gnocchi with Garlic Sage Butter

Delicious sweet potato gnocchi tossed in a savory garlic sage butter with optional broccoli rabe.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Ingredients

  

• One 1-lb sweet potato
• 1 cup whole milk ricotta cheese
• 1/4 cup Parmesan cheese
• 1 1/2 teaspoons salt
• 1 1/4 cup flour (more for dusting)
• 5 cups finely chopped broccoli rabe (stems, leaves, and florets) – optional
• 8 tablespoons butter
• 1/3 cup heavy cream
• 2 cloves garlic, minced
• 5-6 sage leaves

Instructions

 

• Microwave the sweet potato until soft (about 7 minutes). Scoop out the flesh into a bowl.
• Mix in ricotta, parmesan, and salt. Gradually add flour, kneading gently until dough forms. Do not over-knead.
• Shape dough into a loaf, cut slices, and roll/stretch into ropes. Cut into 1-inch pieces. Toss with a little olive oil.
• Boil gnocchi until they float. Drain. (Optional: Refrigerate or freeze for later).
• Blanch broccoli rabe in boiling water for 1 minute, then shock in ice water. Drain.
• Pan-fry gnocchi in butter until golden brown. Add broccoli rabe, minced garlic, sage leaves, and salt. Cook for a few more minutes.
• Stir in heavy cream and Parmesan cheese until sauce lightly coats everything. Serve immediately!

Notes

– Use a fork to prick the sweet potato before microwaving for even cooking.
– Don’t overwork the gnocchi dough; gentle handling is key to a tender texture.
– Pan-frying the gnocchi after boiling gives them a delicious crispy exterior.
– Adjust the amount of garlic and sage to your preference for a personalized flavor.

Allergens: Milk, Wheat, TESTMARK.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword sweet potato gnocchi

The technique that makes it

The success of these sweet potato gnocchi hinges on two critical techniques: achieving the right dough consistency and proper cooking. First, the sweet potato must be cooked until very tender and then thoroughly dried. Excess moisture from the sweet potato is the primary culprit behind gummy, heavy gnocchi. Roasting or baking the sweet potato, rather than boiling, is preferred as it concentrates the natural sugars and reduces water content. Once mashed or riced, it should feel dry to the touch. When incorporating the ricotta and Parmesan, mix gently until just combined. Overmixing develops gluten, leading to tough gnocchi. Similarly, when adding the flour, incorporate it minimally until a soft, slightly sticky dough forms. Too much flour will make the gnocchi dense. The final shaping should be light; avoid pressing too hard when rolling the dough logs or cutting the gnocchi. For cooking, a large pot of generously salted boiling water is essential. The gnocchi are done when they float to the surface, indicating they are cooked through. Overcooking will cause them to break apart or become mushy. The garlic sage butter sauce is simple but requires careful attention to the butter. Browning the butter too quickly can lead to a burnt flavor. Cook it over medium heat, swirling occasionally, until it turns a nutty brown and smells fragrant, then immediately add the sage and garlic to infuse the flavor without burning.

Troubleshooting

• Gnocchi are gummy or heavy: This is usually due to excess moisture in the sweet potato or too much flour added. Ensure the sweet potato is well-dried before mashing, and add flour gradually until the dough is just cohesive.
• Gnocchi fall apart when cooking: The dough might be too wet, or the gnocchi were not sealed properly. Try adding a touch more flour to the dough, and ensure the cut edges are pressed gently to seal.
• Gnocchi are tough: This indicates overmixing of the dough, which develops gluten. Mix the ingredients until just combined, especially after adding the flour.
• Sauce is burnt: The butter was cooked at too high a heat. Use medium heat for browning the butter and watch it closely; remove from heat immediately once it achieves a nutty aroma and color.

Substitutions

• Sweet Potato: Butternut squash can be substituted for sweet potato. It will yield a slightly different flavor profile but a similar texture and color. Ensure it’s roasted and dried thoroughly.
• Ricotta Cheese: Whole milk plain Greek yogurt can be used as a substitute for ricotta. It will add a slight tanginess but contribute to the dough’s moisture and binding properties.
• Parmesan Cheese: Pecorino Romano cheese offers a sharper, saltier flavor that works well in this recipe. A good quality aged cheddar could also be used for a different, but still delicious, cheesy note.
• Broccoli Rabe: Spinach or kale can be used instead of broccoli rabe. Sauté them until wilted before adding to the sauce, as they have different cooking times and textures.

Pro tips

• Use a fork to prick the sweet potato before microwaving for even cooking.
• Don’t overwork the gnocchi dough; gentle handling is key to a tender texture.
• Pan-frying the gnocchi after boiling gives them a delicious crispy exterior.
• Adjust the amount of garlic and sage to your preference for a personalized flavor.

Experience the trick to homemade gnocchi with this delightful sweet potato version. Enjoy this incredibly satisfying dish that’s perfect for any occasion.

More from Pasta Shapes Guide →

Frequently asked questions