I have never attempted making Gnocchi before, but I sure do love to eat it! On a whim one night I decided to give it a shot. I only had sweet potatoes on hand, so I created a variation of different sweet potato gnocchi recipes I found. This was the one I followed most closely. This meal turned out to be savory, sweet, and amazing! Perfect for a fall night in, but it’s so good you’ll want to have it year round.
you will need:
2 cups Sweet Potato Puree. (*cook 2 sweet potatoes at 400 degrees for 45 mins. to an hour. Puree the cooked sweet potato without the skin).
1/2 cup Greek Yogurt.
3 cups Flour (plus extra for dusting).
1 teaspoon Cinnamon.
1 teaspoon Salt.
for the butter sauce:
1 stick Butter.
1/2 cup Fresh Sage.
Combine the sweet potato puree, greek yogurt, salt, and cinnamon in a large bowl.
1/2 a cup at a time add the flour until you get a dough.
On a floured cutting board, knead the dough into a ball.
Cut the dough into 6 smaller balls of dough and roll out each on into a long log shape until it is about an inch wide.
Cut the dough log into smaller inch long pieces with a flour covered knife.
Boil water in a large pot.
Only add about a half a cup of gnocchi at a time and cook for about 5 minutes until the gnocchi start rising to the top.
Once floating, cook for 1 more minute and then take out with a slotted spoon and add to the sauce. Cook with the sauce for a couple minutes, then cover with foil to keep warm as you finish the other gnocchi.
For the sauce:
Melt the stick of butter in a sautee pan and add the sage. Let cook until it is slightly browning. Turn down the heat while you combine the gnocchi to avoid burnt butter.