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To make sweet potato gnocchi with sage butter, gather these simple ingredients: - 2 medium sweet potatoes (about 1 pound), baked - 1 ¼ cups all-purpose flour, plus more for dusting - 1/2 teaspoon salt - 1/4 teaspoon nutmeg - 1 large egg, lightly beaten - 6 tablespoons unsalted butter - 10-12 fresh sage leaves - Freshly grated Parmesan cheese (for serving) - Black pepper (for seasoning) Using sweet potatoes gives this dish a lovely flavor and color. The egg helps bind the dough, while flour gives it the right texture. Add salt and nutmeg to enhance the taste. The butter and sage create a warm, rich sauce that complements the gnocchi perfectly. Lastly, Parmesan cheese adds a nice touch when serving. This recipe is not only tasty but also fun to make! For the full recipe, check out the instructions in the next section. First, you need to bake the sweet potatoes. Preheat your oven to 400°F (200°C). Use a fork to prick the sweet potatoes several times. Bake them for about 45 minutes, until they are soft. After baking, let them cool for a bit. Once cool, peel off the skin. Next, mash the sweet potatoes in a large bowl. Aim for a smooth texture. You want them soft but not watery. Allow them to cool completely before moving on. Now, let’s make the dough! Add the beaten egg, salt, and nutmeg to the mashed sweet potatoes. Mix until everything is combined. Gradually add flour, one cup at a time. Stir until a soft dough starts to form. It should not be sticky. If it feels sticky, add a little more flour. Be gentle and do not overwork the dough. Divide the dough into four equal parts. On a lightly floured surface, roll each piece into a long rope. Aim for about ½ inch thick. Cut the rope into 1-inch pieces. For shaping, you can press down with a fork, creating ridges. This helps sauce stick better. If you prefer, you can leave them as little pillows too. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water, cooking them in small batches. Watch closely! When they float to the top, they are ready in about 2-3 minutes. Use a slotted spoon to remove them from the water. Place them on a clean plate to dry a bit. In a large skillet, melt the butter over medium heat. Add fresh sage leaves to the melted butter. Cook until the butter turns golden and the sage is crispy. This should take about 3-4 minutes. The aroma will fill your kitchen! Once the gnocchi are cooked, add them to the skillet with sage butter. Toss gently to coat every piece. This step lets the gnocchi soak up all that tasty flavor. To serve, place the gnocchi on a plate. Top with freshly grated Parmesan cheese and a sprinkle of black pepper. Enjoy this delightful dish! For more details, check the full recipe. To make great gnocchi, start with dry sweet potatoes. If they are too wet, your dough will be sticky. To avoid this, bake your sweet potatoes instead of boiling them. This keeps the moisture low. Always flour your hands and your working surface. This helps prevent the dough from sticking to everything. If your dough feels sticky, add more flour bit by bit. But don’t overmix! You want a soft and smooth texture. To add flavor, try using different spices. A pinch of cayenne can add heat. If you like a little sweetness, consider using cinnamon. Both work well with sweet potatoes. For a beautiful finish, top your gnocchi with freshly grated Parmesan. A sprinkle of black pepper will add a nice touch too. You can also add some crispy sage leaves as a garnish. This not only looks good but adds a wonderful taste. If you have leftover sweet potatoes, use them in soups or salads. They can also be mashed and spread on toast for a quick snack. Your imagination is the limit here! For any extra sage, chop it finely and mix it into your salads. You can also steep sage in olive oil to make a flavorful dressing. This way, nothing goes to waste, and you get to enjoy more of that lovely sage flavor! {{image_2}} You can change the flavors in gnocchi by using other vegetables. Pumpkin and butternut squash work great as substitutes. They add a rich taste and vibrant color. You can also mix in herbs or spices. Try adding rosemary or thyme for a twist. A pinch of chili flakes can bring heat. These options let you create unique gnocchi for any meal. While sage butter is delicious, other sauces can also pair well. A creamy sauce, like Alfredo, gives a rich taste. Tomato-based sauces can bring a bright flavor. You can try a simple marinara or a roasted red pepper sauce. Each option adds its own charm to the dish. Feel free to experiment with your favorites. If you need gluten-free gnocchi, use gluten-free flour instead of all-purpose. You can also make the gnocchi vegan. Replace the egg with a flaxseed mixture or mashed banana. For the sauce, use olive oil instead of butter. These adjustments keep the dish tasty while meeting your dietary needs. Enjoy the sweet potato gnocchi with sage butter, made just for you. For the full recipe, check the entire section above. To keep cooked gnocchi fresh, place them in an airtight container. You can refrigerate them for up to three days. Make sure they cool down before sealing. This helps to avoid sogginess. If you want to freeze gnocchi, do so before cooking. Lay them out on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer bag. They can stay frozen for up to two months. When ready to eat, cook them straight from the freezer. Boil them for a few extra minutes until they float. For leftover sage butter, store it in a small jar or container. It will last up to a week in the fridge. To reheat, warm it gently in a pan over low heat. Stir it often to keep it smooth. This keeps the sage flavor bright and fresh. You can find the full recipe for Sweet Potato Gnocchi with Sage Butter to enjoy this dish again! Making sweet potato gnocchi takes about one hour. You need 15 minutes for prep and 45 minutes for cooking. First, bake the sweet potatoes, which takes around 45 minutes. Then, mix and shape the gnocchi, which only takes a short time. Yes, you can make gnocchi ahead of time. Prepare the dough and shape it. Then, freeze the uncooked gnocchi on a baking sheet. Once frozen, transfer them to a bag. This way, you can cook them later without losing flavor. Boiling is the best way to cook gnocchi. It keeps the texture light and fluffy. Just boil salted water, add gnocchi, and watch for them to float. Pan-frying them can add a nice crisp but may change the texture. To keep gnocchi firm, avoid overcooking them. As soon as they float, they are done. Use a slotted spoon to remove them quickly. Also, be sure not to mix them too much in the water. Absolutely! You can swap sweet potatoes for other squash if you want a different flavor. Add herbs like rosemary or thyme for added taste. You can also use a different cheese, like feta or goat cheese, for a unique twist. For the full recipe, check out Sweet Potato Gnocchi with Sage Butter. This blog post guided you through making sweet potato gnocchi with sage butter. We covered key ingredients, step-by-step instructions, and helpful tips. You learned how to shape, cook, and serve the gnocchi perfectly. Try the variations and methods to make it your own. Use leftover ingredients to avoid waste. With practice, you’ll master this dish and impress anyone at your table. Enjoy your cooking adventure!

Sweet Potato Gnocchi with Sage Butter

Delight your taste buds with this delicious Sweet Potato Gnocchi with Sage Butter recipe! Perfectly tender and packed with flavor, this dish combines the natural sweetness of sweet potatoes with crispy sage and rich butter for a cozy meal. Follow our easy step-by-step guide to create your own gnocchi at home and impress your family and friends. Click through to explore the full recipe and bring this comforting dish to your dinner table!
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Ingredients
  

2 medium sweet potatoes (about 1 pound), baked

1 ¼ cups all-purpose flour, plus more for dusting

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 large egg, lightly beaten

6 tablespoons unsalted butter

10-12 fresh sage leaves

Freshly grated Parmesan cheese (for serving)

Black pepper (for seasoning)

Instructions
 

Begin by baking the sweet potatoes. Preheat your oven to 400°F (200°C). Prick the sweet potatoes several times with a fork and bake for about 45 minutes, or until they're tender and easily pierced with a knife. Let them cool slightly, then peel off the skin.

    In a large bowl, mash the sweet potatoes until smooth. Allow them to cool completely.

      Once cooled, add the beaten egg, salt, and nutmeg to the mashed sweet potatoes. Mix until combined.

        Gradually add in the flour, one cup at a time, mixing until a soft dough forms. You should be able to knead it gently without it being sticky. If it’s too sticky, add a little more flour, but be careful not to overwork the dough.

          Divide the dough into 4 portions. On a lightly floured surface, roll each portion into a long rope, about ½ inch thick. Cut the rope into 1-inch pieces.

            To shape the gnocchi, you can either use a fork to create ridges by pressing down lightly on each piece or leave them as is for a rustic look.

              Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook in batches. When they float to the top, they are done (about 2-3 minutes). Remove with a slotted spoon and set aside.

                In a large skillet, melt the butter over medium heat. Add the sage leaves and let them cook until the butter turns golden and the sage becomes crispy (about 3-4 minutes).

                  Add the cooked gnocchi to the skillet with the sage butter. Toss gently to coat each piece, allowing them to absorb the flavor.

                    Serve hot, topped with freshly grated Parmesan cheese and a sprinkle of black pepper to taste.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4