Sweet potatoes are simply the best. I love them, and eat them at least twice a week. That being said, when I saw a recipe for sweet potato gnocchi I went wild!! I knew I had to try it. Busy season had kept me tied up during the week, but I finally had a bit of free time on Saturday. I went for a BEAUTIFUL training run Saturday afternoon, and built up quite an appetite.
So I invited my friend Tia over, and we got to cooking. I gathered the following ingredients:
- 2 large sweet potatoes
- 2-3 cups whole wheat flour
- 1 egg
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter (1 stick)
- 1 T Freshly cut sage
The first step was heating my oven to 350 degrees, and baking the sweet potatoes for an hour. I cut them in half to help them bake faster. Once they were soft and baked all the way through, I pulled them out and let them cool for a half hour. When I was able to work with them, I peeled off the skins and mashed them with a fork. I added the egg, nutmeg and cinnamon, and then Tia and I slowly added the flour, a half cup at a time.
Once the dough was firm enough to roll out, I rolled it into logs 1/2 inch wide and cut square pieces. Tia then helped me press them flat with a fork 😀
Once the gnocchi was cut up and ready to be cooked, I tossed them into a boiling pot of water and waited for them to rise to to the top of the pot.
As I waited for them to cook, I heated my butter on medium high in sauce pan until it had browned and developed a toasty aroma. It took about 5 minutes, and I swirled it around a couple times as it cooked. Once the gnocchi had risen to the top, I let them cook a couple minutes longer, then poured them into my sauce pan. I tossed them in the browned butter and added the sage at the last minute.
I then plated the gnocchi and paired it with an arugula salad dressed with lemon, oil, salt, and pepper. I was surprised by how sweet the gnocchi turned out, but liked the overall product. I think the next time I make this, I’ll add a little maple syrup to the sauce and play up this sweetness. I also would cut the pieces a bit smaller. I can’t WAIT to make/eat this again.