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Sweet Potato Gnocchi with Sage Butter Delight

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- 2 large sweet potatoes - 1 ½ cups all-purpose flour (plus extra for dusting) - 1 large egg - ½ teaspoon salt - 1 tablespoon olive oil - 6 tablespoons unsalted butter To create sweet potato gnocchi, you need a few simple ingredients. Sweet potatoes give the gnocchi a nice color and flavor. Flour helps bind the dough together. The egg adds richness and helps with texture. Olive oil keeps the dough smooth. Finally, unsalted butter is key for that rich, nutty taste when making the sage butter. - Grated Parmesan cheese - Freshly ground black pepper - Extra sage leaves for presentation Garnishes make your dish pop! Grated Parmesan cheese adds a salty kick. Freshly ground black pepper brings a hint of spice. Extra sage leaves not only look great but also enhance the flavor. Use these garnishes to make your sweet potato gnocchi shine on the plate. Preheat your oven to 400°F (200°C). This heat helps the sweet potatoes cook well. Prick the sweet potatoes with a fork. Place them on a baking sheet. Roast for 45 minutes to 1 hour. You know they are done when they feel soft. Allow them to cool. Then, peel and mash the flesh until smooth. In a large bowl, combine the mashed sweet potatoes, flour, egg, and salt. Mix until a soft dough forms. If the dough feels sticky, add more flour. You want it soft but not too sticky. Divide the dough into four equal pieces. On a floured surface, roll each piece into a long rope. Each rope should be about ½ inch thick. Cut the rope into 1-inch pieces. Use a fork to press down on each piece. This creates ridges that hold the sauce better. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water. Do this in batches so they don't stick together. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to take them out and place them on a plate. In a frying pan over medium heat, melt the butter. Once the butter is melted, add the sage leaves. Cook until the butter is lightly browned and sage is crispy, about 3-5 minutes. Remove the pan from heat. Gently add the cooked gnocchi to the sage butter. Toss them to coat well in the butter. Let them cook together for one more minute. Finally, transfer them to serving plates. Top with grated Parmesan and black pepper. Enjoy your sweet potato gnocchi! To make great gnocchi, you need the right texture. The dough should be soft but not sticky. If your dough feels sticky, simply add a bit more flour. Start with a tablespoon at a time until it feels just right. If it’s too dry, add a little water or extra egg. You can boost flavor by adding spices. Try mixing in nutmeg or cinnamon for warmth. Fresh herbs like thyme or rosemary also work well. If you want a sauce change, consider using pesto or marinara. They can add a new twist to your dish. For plating, use a rustic wooden board or a simple white plate. This helps the colors pop. Add extra sage leaves around the gnocchi for a nice look. A light sprinkle of Parmesan cheese can add a touch of class. Drizzle some sage butter around the plate to make it inviting. {{image_2}} You can change the sweet potatoes to other veggies. Try butternut squash or pumpkin. These will give a nice flavor, too. If you need gluten-free options, use gluten-free flour. You can find many brands that work well for gnocchi. Adding cheese to the dough makes it richer. Try ricotta or Parmesan for a creamy touch. You can also switch up the herbs in the sage butter. Basil or thyme can add a fresh twist. Mix and match to find your favorite flavor. In fall, add spices like nutmeg or cinnamon. They will warm up the dish perfectly. You can also toss in seasonal veggies, like spinach or kale. These add color and nutrients to your meal. Enjoy experimenting with flavors throughout the year! To keep your sweet potato gnocchi fresh, store leftovers in an airtight container. Place it in the refrigerator. It will last about three days. When you're ready to enjoy it again, reheat the gnocchi in a pan over medium heat. Add a splash of water or a bit of olive oil to keep it moist. Stir often until it’s heated through. You can also microwave it in a bowl with a damp paper towel for about one to two minutes. If you want to freeze uncooked gnocchi, place the shaped gnocchi on a floured baking sheet. Make sure they don’t touch each other. Freeze them for about an hour until firm. After that, transfer the gnocchi to a freezer bag. They will stay good for up to three months. To cook frozen gnocchi, do not thaw them first. Just drop them directly into boiling salted water. Cook until they float, which takes about three to four minutes. This keeps them soft and tasty. Yes, you can make sweet potato gnocchi ahead of time. After you shape the gnocchi, you can freeze them. Place them on a baking sheet in a single layer. Once frozen, transfer them to a bag. This way, you can cook them later without losing flavor or texture. You will know the gnocchi is done when they float to the surface of the water. This usually takes about 2-3 minutes. If you want to check further, you can taste one. It should be soft and light. Yes, you can use other types of flour. If you want a gluten-free option, try using rice flour or a gluten-free blend. Just remember that different flours can change the texture. You may need to adjust the amount of flour used. Sweet potato gnocchi pairs well with many dishes. You can serve it with roasted vegetables, a fresh salad, or some grilled chicken. It also goes great with a light cream sauce or a tomato-based sauce. Feel free to get creative! To get rid of moisture, after cooking, let the sweet potatoes cool. Then, mash them well. You can also spread them on a clean kitchen towel to absorb extra moisture. This helps your gnocchi hold together better. This guide covered the essentials to make sweet potato gnocchi. We discussed key ingredients like sweet potatoes and flour, along with optional garnishes. You learned to preheat the oven, roast sweet potatoes, and shape the dough. I shared tips for perfect texture and flavor enhancements. Experiment with ingredient swaps and seasonal variations to keep things fun. With proper storage, you can enjoy this dish later. Dive into your cooking adventure and impress with homemade gnocchi!
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Get ready to savor a twist on a classic favorite! My Sweet Potato Gnocchi with Sage Butter brings comfort food to your kitchen in a fun and easy way. This dish blends the sweetness of roasted sweet potatoes with rich, nutty sage butter. With just a few simple ingredients, you can create a delicious meal that impresses. Let’s dive into this delightful recipe and transform your dinner routine!

Ingredients

Main Ingredients

– 2 large sweet potatoes

– 1 ½ cups all-purpose flour (plus extra for dusting)

– 1 large egg

– ½ teaspoon salt

– 1 tablespoon olive oil

– 6 tablespoons unsalted butter

To create sweet potato gnocchi, you need a few simple ingredients. Sweet potatoes give the gnocchi a nice color and flavor. Flour helps bind the dough together. The egg adds richness and helps with texture. Olive oil keeps the dough smooth. Finally, unsalted butter is key for that rich, nutty taste when making the sage butter.



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Optional Garnishes

– Grated Parmesan cheese

– Freshly ground black pepper

– Extra sage leaves for presentation

Garnishes make your dish pop! Grated Parmesan cheese adds a salty kick. Freshly ground black pepper brings a hint of spice. Extra sage leaves not only look great but also enhance the flavor. Use these garnishes to make your sweet potato gnocchi shine on the plate.

Step-by-Step Instructions

Cooking the Sweet Potatoes

Preheat your oven to 400°F (200°C). This heat helps the sweet potatoes cook well. Prick the sweet potatoes with a fork. Place them on a baking sheet. Roast for 45 minutes to 1 hour. You know they are done when they feel soft. Allow them to cool. Then, peel and mash the flesh until smooth.

Making the Dough

In a large bowl, combine the mashed sweet potatoes, flour, egg, and salt. Mix until a soft dough forms. If the dough feels sticky, add more flour. You want it soft but not too sticky.

Shaping the Gnocchi

Divide the dough into four equal pieces. On a floured surface, roll each piece into a long rope. Each rope should be about ½ inch thick. Cut the rope into 1-inch pieces. Use a fork to press down on each piece. This creates ridges that hold the sauce better.

Cooking the Gnocchi

Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water. Do this in batches so they don’t stick together. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to take them out and place them on a plate.

Preparing the Sage Butter

In a frying pan over medium heat, melt the butter. Once the butter is melted, add the sage leaves. Cook until the butter is lightly browned and sage is crispy, about 3-5 minutes. Remove the pan from heat.

Combining and Serving

Gently add the cooked gnocchi to the sage butter. Toss them to coat well in the butter. Let them cook together for one more minute. Finally, transfer them to serving plates. Top with grated Parmesan and black pepper. Enjoy your sweet potato gnocchi!

Tips & Tricks

Perfecting the Dough

To make great gnocchi, you need the right texture. The dough should be soft but not sticky. If your dough feels sticky, simply add a bit more flour. Start with a tablespoon at a time until it feels just right. If it’s too dry, add a little water or extra egg.

Enhancing Flavor

You can boost flavor by adding spices. Try mixing in nutmeg or cinnamon for warmth. Fresh herbs like thyme or rosemary also work well. If you want a sauce change, consider using pesto or marinara. They can add a new twist to your dish.

Presentation Techniques

For plating, use a rustic wooden board or a simple white plate. This helps the colors pop. Add extra sage leaves around the gnocchi for a nice look. A light sprinkle of Parmesan cheese can add a touch of class. Drizzle some sage butter around the plate to make it inviting.

Variations

Alternative Ingredients

You can change the sweet potatoes to other veggies. Try butternut squash or pumpkin. These will give a nice flavor, too. If you need gluten-free options, use gluten-free flour. You can find many brands that work well for gnocchi.

Flavor Variations

Adding cheese to the dough makes it richer. Try ricotta or Parmesan for a creamy touch. You can also switch up the herbs in the sage butter. Basil or thyme can add a fresh twist. Mix and match to find your favorite flavor.

Seasonal Adaptations

In fall, add spices like nutmeg or cinnamon. They will warm up the dish perfectly. You can also toss in seasonal veggies, like spinach or kale. These add color and nutrients to your meal. Enjoy experimenting with flavors throughout the year!

Storage Info

Storing Leftovers

To keep your sweet potato gnocchi fresh, store leftovers in an airtight container. Place it in the refrigerator. It will last about three days. When you’re ready to enjoy it again, reheat the gnocchi in a pan over medium heat. Add a splash of water or a bit of olive oil to keep it moist. Stir often until it’s heated through. You can also microwave it in a bowl with a damp paper towel for about one to two minutes.

Freezing Options

If you want to freeze uncooked gnocchi, place the shaped gnocchi on a floured baking sheet. Make sure they don’t touch each other. Freeze them for about an hour until firm. After that, transfer the gnocchi to a freezer bag. They will stay good for up to three months. To cook frozen gnocchi, do not thaw them first. Just drop them directly into boiling salted water. Cook until they float, which takes about three to four minutes. This keeps them soft and tasty.

FAQs

Can I make sweet potato gnocchi ahead of time?

Yes, you can make sweet potato gnocchi ahead of time. After you shape the gnocchi, you can freeze them. Place them on a baking sheet in a single layer. Once frozen, transfer them to a bag. This way, you can cook them later without losing flavor or texture.

How do I know when the gnocchi is done cooking?

You will know the gnocchi is done when they float to the surface of the water. This usually takes about 2-3 minutes. If you want to check further, you can taste one. It should be soft and light.

Can I use other types of flour?

Yes, you can use other types of flour. If you want a gluten-free option, try using rice flour or a gluten-free blend. Just remember that different flours can change the texture. You may need to adjust the amount of flour used.

What dishes pair well with sweet potato gnocchi?

Sweet potato gnocchi pairs well with many dishes. You can serve it with roasted vegetables, a fresh salad, or some grilled chicken. It also goes great with a light cream sauce or a tomato-based sauce. Feel free to get creative!

How do I get rid of excess moisture in sweet potatoes?

To get rid of moisture, after cooking, let the sweet potatoes cool. Then, mash them well. You can also spread them on a clean kitchen towel to absorb extra moisture. This helps your gnocchi hold together better.

This guide covered the essentials to make sweet potato gnocchi. We discussed key ingredients like sweet potatoes and flour, along with optional garnishes. You learned to preheat the oven, roast sweet potatoes, and shape the dough. I shared tips for perfect texture and flavor enhancements. Experiment with ingredient swaps and seasonal variations to keep things fun. With proper storage, you can enjoy this dish later. Dive into your cooking adventure and impress with homemade gnocchi!

- 2 large sweet potatoes - 1 ½ cups all-purpose flour (plus extra for dusting) - 1 large egg - ½ teaspoon salt - 1 tablespoon olive oil - 6 tablespoons unsalted butter To create sweet potato gnocchi, you need a few simple ingredients. Sweet potatoes give the gnocchi a nice color and flavor. Flour helps bind the dough together. The egg adds richness and helps with texture. Olive oil keeps the dough smooth. Finally, unsalted butter is key for that rich, nutty taste when making the sage butter. - Grated Parmesan cheese - Freshly ground black pepper - Extra sage leaves for presentation Garnishes make your dish pop! Grated Parmesan cheese adds a salty kick. Freshly ground black pepper brings a hint of spice. Extra sage leaves not only look great but also enhance the flavor. Use these garnishes to make your sweet potato gnocchi shine on the plate. Preheat your oven to 400°F (200°C). This heat helps the sweet potatoes cook well. Prick the sweet potatoes with a fork. Place them on a baking sheet. Roast for 45 minutes to 1 hour. You know they are done when they feel soft. Allow them to cool. Then, peel and mash the flesh until smooth. In a large bowl, combine the mashed sweet potatoes, flour, egg, and salt. Mix until a soft dough forms. If the dough feels sticky, add more flour. You want it soft but not too sticky. Divide the dough into four equal pieces. On a floured surface, roll each piece into a long rope. Each rope should be about ½ inch thick. Cut the rope into 1-inch pieces. Use a fork to press down on each piece. This creates ridges that hold the sauce better. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water. Do this in batches so they don't stick together. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to take them out and place them on a plate. In a frying pan over medium heat, melt the butter. Once the butter is melted, add the sage leaves. Cook until the butter is lightly browned and sage is crispy, about 3-5 minutes. Remove the pan from heat. Gently add the cooked gnocchi to the sage butter. Toss them to coat well in the butter. Let them cook together for one more minute. Finally, transfer them to serving plates. Top with grated Parmesan and black pepper. Enjoy your sweet potato gnocchi! To make great gnocchi, you need the right texture. The dough should be soft but not sticky. If your dough feels sticky, simply add a bit more flour. Start with a tablespoon at a time until it feels just right. If it’s too dry, add a little water or extra egg. You can boost flavor by adding spices. Try mixing in nutmeg or cinnamon for warmth. Fresh herbs like thyme or rosemary also work well. If you want a sauce change, consider using pesto or marinara. They can add a new twist to your dish. For plating, use a rustic wooden board or a simple white plate. This helps the colors pop. Add extra sage leaves around the gnocchi for a nice look. A light sprinkle of Parmesan cheese can add a touch of class. Drizzle some sage butter around the plate to make it inviting. {{image_2}} You can change the sweet potatoes to other veggies. Try butternut squash or pumpkin. These will give a nice flavor, too. If you need gluten-free options, use gluten-free flour. You can find many brands that work well for gnocchi. Adding cheese to the dough makes it richer. Try ricotta or Parmesan for a creamy touch. You can also switch up the herbs in the sage butter. Basil or thyme can add a fresh twist. Mix and match to find your favorite flavor. In fall, add spices like nutmeg or cinnamon. They will warm up the dish perfectly. You can also toss in seasonal veggies, like spinach or kale. These add color and nutrients to your meal. Enjoy experimenting with flavors throughout the year! To keep your sweet potato gnocchi fresh, store leftovers in an airtight container. Place it in the refrigerator. It will last about three days. When you're ready to enjoy it again, reheat the gnocchi in a pan over medium heat. Add a splash of water or a bit of olive oil to keep it moist. Stir often until it’s heated through. You can also microwave it in a bowl with a damp paper towel for about one to two minutes. If you want to freeze uncooked gnocchi, place the shaped gnocchi on a floured baking sheet. Make sure they don’t touch each other. Freeze them for about an hour until firm. After that, transfer the gnocchi to a freezer bag. They will stay good for up to three months. To cook frozen gnocchi, do not thaw them first. Just drop them directly into boiling salted water. Cook until they float, which takes about three to four minutes. This keeps them soft and tasty. Yes, you can make sweet potato gnocchi ahead of time. After you shape the gnocchi, you can freeze them. Place them on a baking sheet in a single layer. Once frozen, transfer them to a bag. This way, you can cook them later without losing flavor or texture. You will know the gnocchi is done when they float to the surface of the water. This usually takes about 2-3 minutes. If you want to check further, you can taste one. It should be soft and light. Yes, you can use other types of flour. If you want a gluten-free option, try using rice flour or a gluten-free blend. Just remember that different flours can change the texture. You may need to adjust the amount of flour used. Sweet potato gnocchi pairs well with many dishes. You can serve it with roasted vegetables, a fresh salad, or some grilled chicken. It also goes great with a light cream sauce or a tomato-based sauce. Feel free to get creative! To get rid of moisture, after cooking, let the sweet potatoes cool. Then, mash them well. You can also spread them on a clean kitchen towel to absorb extra moisture. This helps your gnocchi hold together better. This guide covered the essentials to make sweet potato gnocchi. We discussed key ingredients like sweet potatoes and flour, along with optional garnishes. You learned to preheat the oven, roast sweet potatoes, and shape the dough. I shared tips for perfect texture and flavor enhancements. Experiment with ingredient swaps and seasonal variations to keep things fun. With proper storage, you can enjoy this dish later. Dive into your cooking adventure and impress with homemade gnocchi!

Sweet Potato Gnocchi with Sage Butter

Indulge in the delightful flavors of homemade sweet potato gnocchi with sage butter! With just a few simple ingredients, you can create a comforting dish that’s perfect for any occasion. Learn how to make this easy recipe from scratch, complete with tips for presentation and serving. Ready to wow your taste buds? Click through to discover the full recipe and start your cooking adventure today!
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Ingredients
  

2 large sweet potatoes

1 ½ cups all-purpose flour (plus extra for dusting)

1 large egg

½ teaspoon salt

1 tablespoon olive oil

6 tablespoons unsalted butter

10 fresh sage leaves

Grated Parmesan cheese (for serving)

Freshly ground black pepper (for garnish)

Instructions
 

Cook the Sweet Potatoes: Preheat your oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and place them on a baking sheet. Roast for 45 minutes to 1 hour, or until they are tender when pierced with a fork. Allow them to cool slightly, then peel and mash the flesh until smooth.

    Make the Dough: In a large mixing bowl, combine the mashed sweet potatoes, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, gradually add more flour until it is manageable but still soft.

      Shape the Gnocchi: Divide the dough into four equal pieces. On a floured surface, roll each piece into a long rope, about ½ inch in diameter. Cut the rope into 1-inch pieces. Use a fork to gently press down on each piece to create ridges. This helps to hold the sauce better.

        Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.

          Prepare the Sage Butter: In a frying pan over medium heat, melt the butter. Add the sage leaves and cook until the butter is lightly browned and the sage is crispy, about 3-5 minutes. Remove from heat.

            Combine and Serve: Gently add the cooked gnocchi to the sage butter, tossing to coat. Let them cook together for an additional minute to absorb the flavors. Remove from heat and transfer to serving plates.

              Finish with Garnishes: Sprinkle grated Parmesan cheese and freshly ground black pepper over the gnocchi. Serve immediately while hot.

                Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 4

                  - Presentation Tips: Serve the gnocchi on a rustic wooden board, garnished with extra sage leaves and a light sprinkle of Parmesan cheese for an inviting look. A drizzle of the sage butter around the plate adds a beautiful touch.

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