How to Make Sweet Potato Gnocchi from Scratch

Scrub the sweet potatoes to remove dirt.

Stab the sweet potatoes to prevent them from blowing up while cooking.

Microwave the sweet potatoes for about 10 to 20 minutes, usually around 15 minutes.

Check if the sweet potatoes are ready by gliding a knife in and out easily.

Cut the sweet potatoes open (they will be hot) and scoop the flesh into a bowl, measuring out exactly 1 cup.

Let the sweet potatoes cool slightly before adding the egg to prevent scrambling.

Add 1 cup of ricotta cheese, 1 egg, some grated Parmesan cheese, a pinch of nutmeg, and salt to the bowl with sweet potatoes.

Mash the sweet potatoes before adding the other ingredients.

Start with about half of the flour and mix it in without overworking the dough.

Add the rest of the flour and mix until a cohesive dough forms, adjusting with more flour if the dough is too sticky.

Lightly flour your hands and a working surface, then divide the dough into 2 or 3 pieces.

Roll each piece into a log shape about half an inch thick.

Cut the logs into pieces about 1 inch long.

In a pan, melt butter over medium heat to make a brown butter sauce.

Watch the butter until it starts turning brown and smells nutty, swirling it to ensure even browning.

Once browned, remove from heat and add sage leaves to fry in the butter.

Boil a pot of water and drop the gnocchi in, stirring gently to separate them.

Boil the gnocchi until they float, then cook for an additional minute.

Toss the cooked gnocchi in the brown butter sauce or drizzle it over the top.

Sprinkle with toasted hazelnuts and additional Parmesan cheese before serving.

Equipment Needed

Spice Level:

Dietary