Description
A comforting, homemade sweet potato gnocchi served in a rich, creamy sage and Parmesan sauce for a cozy, elegant meal.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, baked and mashed (about 2 cups)
- 2 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Combine mashed sweet potatoes, flour, egg, salt, and nutmeg in a bowl. Mix until a soft dough forms, adding more flour if sticky.
- On a floured surface, divide dough into portions and roll into long ropes. Cut into 1-inch pieces and press with a fork for texture.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float, about 2-3 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add sage leaves and cook until crisp, about 2 minutes. Remove sage and set aside.
- Pour heavy cream into the skillet, bring to a simmer, and stir in Parmesan until melted. Season with salt and pepper.
- Add cooked gnocchi to the sauce, gently tossing to coat. Cook for 1-2 minutes until heated through. Serve topped with crispy sage.
Notes
You can customize the seasonings to taste.