I did it! I finally managed to prepare the perfect sweet potato gnocchi. Whereas normal gnocchi are much easier to make, the sweet potato gnocchi are quite a challenge. I remember, when I first tried a recipe with my friends. We were standing in the kitchen for hours, not getting that dough into the right consistence to finally bring them to a boil and eat. Either the dough was to sticky oder not moist enough at all. Juggling with flour and water almost ruined the flavour. Because at some point, one could barely taste the sweet potato.
For this recipe, I was also standing in the kitchen for a few hours. This time I prepared myself a little differently and hat flour and mashed sweet potato at each hand to find the perfect ratio and finally find THE recipe for sweet potato gnocchi. It definitely is a balancing act but I am very very happy with the result.
Why you’ll love this recipe?
Comforting and flavourful: The sweet potato gnocchi paired with aromatic sage butter and garlic creates a warm, rich dish that’s deeply satisfying.
A delightful mix of textures: The pillowy gnocchi contrasts beautifully with the slightly wilted arugula, adding freshness and depth to every bite.
Perfect for a cozy meal: With its earthy, buttery flavours, this dish is an ideal choice for chilly evenings or when you crave something hearty yet refined.
A creative twist on tradition: This recipe brings a modern, vibrant spin to classic gnocchi by incorporating sweet potatoes, arugula and the nutty goodness of browned butter.
Sweet Potato Gnocchi with Sage Butter
Ingredients
- 500 g sweet potatoes
- 2 eggs
- 1 tsp salt
- 1/2 tsp nutmeg
- 300 g flour
- 4 garlic cloves finely chopped
- 125 g butter
- 5 tbsp olive oil
- 4 sage leaves sliced
- 150 g rucola
Instructions
- Preheat the oven to 220°
- Cut the sweet potatoes in half. Then put them onto a baking tray lined with baking paper cut side down. Roast for about 30 to 40 minutes (depending on the size of your sweet potatoes).
- When the sweet potatoes are tender, take them out of the oven and cool for 10 minutes.
- Once cool enough to handle, peel of the skin and place them into a bowl. Mash the potatoes until there are no chunks left.
- Stir in the egg, salt and nutmeg, then mix again until you get an even mixture.
- Now add two thirds of the flour and stir everything together until well combined.
- Dusk a work surface with some of the remaining flour. Place the dough on it and knead very gently. If needed, you should add more flour. Be careful, it should still be moist but not sticky.
- Divide the dough into 6 portions. If necessary, dust with more flour. Now you can roll each portion into a long 1cm wide log.
- Cut it into 2 cm pillows. To shape the gnocchi, I chose to lightly press them with a fork, then pressing them back into a rectangular with my thumb and index finger. Repeat with the remaining dough.
- Bring a large pot of salted water to the boil over a medium heat.
- Drop 20 gnocchi and wait until they float up to the surface. Wait 1 more minute, then fish them out of the water with a slotted spoon.
- While the gnocchi are cooking, you can prepare the sauce. Place a large frying pan over a medium heat as well and melt half of the butter with half the oil.
- When the butter is melted, add the chopped garlic and sage.
- Pour in 4 tablespoons of the gnocchi water, cover with a lid and cook for 2 minutes.
- Add the rucola, cover again, and cook once more for 2 minutes.
- Finally add half of the gnocchi to the pan and toss to coat. Repeat the process with the second half of the ingredients.
- Serve the gnocchi immediately. Cheese lovers may sprinkle their portion with some grated parmesan.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
