Sweet Potato Gnocchi Recipe - Laura Vitale - Laura in the Kitchen Episode 689

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: gluten-free flour

Whole wheat flour adds fiber and nutrients.

vegan parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cashews

Nutritional yeast is a low-cost option with cheesy flavor.

Boil russet and sweet potatoes until tender.

Use a potato ricer to mash the boiled potatoes on the counter.

Add 2 egg yolks to the mashed potatoes.

Grate in about 1 cup of Parmigiano-Reggiano cheese.

Season the mixture with salt (not too much due to the cheese).

Add between 1.5 to 2 cups of all-purpose flour, starting with 1.5 cups and adding more if needed.

Mix the ingredients together by hand until a dough forms.

Sprinkle flour on a clean surface and place the dough on it.

Take a golf ball-sized piece of dough and roll it into a rope about 3/4 inch thick.

Cut the rope into small pieces and roll them in flour.

Use a fork to create ridges on the gnocchi if desired.

Place the gnocchi on a floured kitchen towel to rest for about an hour.

Prepare a large pot of salted water and bring it to a boil.

In a large skillet, melt unsalted butter and add chopped sage to it, cooking until golden brown.

Drop the gnocchi into the boiling water in batches and cook until they float to the top (about 2-3 minutes).

Strain the gnocchi and add them directly to the brown butter sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens