Homemade Sweet Potato Gnocchi - Garlic Butter Sage Fried Gnocchi

Prick the sweet potatoes with a fork on all sides.

Roast the sweet potatoes at 375°F (190°C) for 45-60 minutes or until tender.

Let the sweet potatoes cool slightly.

Remove the skin from the sweet potatoes and mash them using a potato masher.

Add ½ tsp (3g) salt and 1 medium egg to the mashed potatoes and mix to combine.

Gradually add 2 cups (250g) all-purpose flour to the mixture. If the dough feels too sticky, add up to ½ cup (60g) more flour.

Dust the work surface generously with flour and knead the dough until a smooth consistency is formed.

Cut a piece of dough and roll it into a rope of 3/4-inch (2cm) thickness.

Cut the rope into 1/2-inch (1cm) pieces and press each piece using a fork.

Transfer the gnocchi pieces to a parchment paper dusted with flour and repeat with the remaining dough.

Let the gnocchi rest for 15-20 minutes.

Bring a large pot of water to a boil and add salt.

Reduce the heat to a low simmer and add the gnocchi into the hot water, cooking in batches.

Let the gnocchi boil until they rise to the surface of the water, then let them boil on the surface for 1 minute more.

Remove the gnocchi from the water.

Heat 2 tbsp (30g) olive oil over medium-high heat and add half of the gnocchi (1 pound - 500g) along with salt and freshly ground black pepper.

Let the gnocchi cook for 5-6 minutes until golden brown, then remove from the pan.

Add 4 tbsp (56g) unsalted butter to the pan and let it melt over medium heat.

Add 4 fresh sage leaves to the melted butter and cook for about 2 minutes.

Add 3 cloves garlic, minced, and cook for 1 minute more.

Add the cooked gnocchi back to the pan along with ½ cup (50g) grated Parmesan cheese and cook for 1 minute.

Add more salt and freshly ground black pepper to taste, then remove from heat.

Serve garnished with sage leaves and Parmesan shavings.

Equipment Needed

Spice Level: