Gnocchi di Patate Dolci Recipe

Italian · Main course · 45 min total

These sweet potato gnocchi are a vibrant twist on the classic Italian potato dumplings. They're tender, slightly sweet, and pair beautifully with a simple sage butter sauce.

Ingredients

• 1 lb (450g) sweet potatoes (about 2 medium)
• 1 large egg, lightly beaten
• 1 1/2 cups (180g) all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 4 tablespoons (60g) unsalted butter
• 8-10 fresh sage leaves
• 1/4 cup (25g) grated Parmesan cheese, for serving

Instructions

1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake for 45-60 minutes until tender. Let cool slightly, then peel and mash until smooth. Measure out 1 cup (about 225g) of mashed sweet potato.
2. On a lightly floured surface, combine the mashed sweet potato, egg, 1 1/2 cups flour, salt, and nutmeg. Mix gently until a soft dough forms. Do not overwork.
3. Divide dough into 4 portions. Roll each into a 1/2-inch thick rope. Cut into 1-inch pieces. Roll each piece over the tines of a fork to create ridges.
4. Bring a large pot of salted water to a boil. Working in batches, drop gnocchi into boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
5. Meanwhile, in a large skillet over medium heat, melt butter until foaming. Add sage leaves and cook until fragrant and butter turns golden brown, about 2 minutes.
6. Add cooked gnocchi to the skillet and toss gently to coat in sage butter. Serve immediately with grated Parmesan.

Tips

• For best texture, avoid overworking the dough; it should be soft but not sticky.
• You can substitute fresh sage with 1 teaspoon dried sage, but add it with the butter.
• Leftover gnocchi can be frozen on a baking sheet, then transferred to a bag. Cook from frozen, adding 1 minute to boiling time.

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