Sweet Potato Gnocchi
Prep time
Cook time
Total time
Serves: 2
  • For the Gnocchi
  • 1 lb sweet potato (about 2 large)
  • ½ cup ricotta
  • 1 T olive oil
  • 1 egg yolk
  • ½ tsp salt
  • ½ cup flour, divided (plus more as needed)
For the Browned Butter Sauce
  • 1 tsp canola oil
  • 1 Shallot, finely chipped
  • 2 T unsalted butter
  • 1 tsp freshly squeezed lemon juice
  • 1 T fresh sage
  • Salt and pepper to taste
For the Gnocchi
  1. Wrap each sweet potato lightly in plastic wrap, and microwave individually for 8-10 minutes depending on the size of your potato. Check after about 7 minutes, and continue microwaving if necessary. (plastic wrap is optional)
  2. Remove the plastic wrap and cut the potato in half immediately to allow the steam to escape. Let the potato cool completely before continuing.
  3. Meanwhile, mix together the ricotta, olive oil and salt in a separate bowl.
  4. Scoop the cooked sweet potato from the skin, excluding any hard or over cooked parts. Pass through a potato ricer, food mill or sifter.
  5. Create a well in the center of your gnocchi for the ricotta mixture. Lightly sift about ¼ cup of flour on top.
  6. Using a bench scraper, gently fold and cut the mixture until almost incorporated. Add about ¼ cup more flour and fold until all of the ingredients are incorporated. Use your hands to press the dough into a ball.
  7. Scrape off any remaining dough from your counter or work surface and lightly dust with sifted flour.
  8. Cut the dough into 5 equal parts.
  9. Roll the dough into a thick snake and lightly dust with flour.
  10. Using your bench scraper or knife, cut the dough into 2 inch pieces.
  11. Roll each piece lightly in flour, and then place on your fork or gnocchi board. Gently press down in the center with you thumb and pull down in one sweeping motion.
  12. Bring about 5 cups of water to a gentle boil. Drop 2 - 3 dumplings in the water at a time. When the dumplings float, wait an additional 30 seconds and then remove with a slotted spoon.
  13. Place on a plate or tray lightly covered in olive oil.
For the Browned Butter Sauce
  1. Sweat the shallots in the oil over medium heat, about 30 seconds
  2. Add the butter and stir constantly until completely melted. As the butter begins to foam, pay close attention to the color. When the butter is lightly golden brown, turn off the heat and remove the pan. Add the lemon juice and sage immediately. The lemon juice will slow down the browning process.
  3. Gently add the gnocchi to the pan and toss until lightly glazed in sauce. Top with freshly grated parmesan cheese and serve!
Recipe by A Sue Chef at http://www.asuechef.com/sweet-potato-gnocchi/