Isn’t it pretty neat to be able to say that you made your own pasta?
Gnocchi is one of the simplest of pasta to make at home, and I think it’s something every home cook should try at least once. Plus, this sweet potato and ricotta gnocchi is the ultimate fall comfort dish. I already love sweet potatoes, but adding it to gnocchi just makes me feel even better about eating so much of this pasta. It’s so good.
Ricotta keeps these pillowy sweet potato gnocchi light and delicate.
I can’t even begin describing the garlic and sage brown butter — the scent alone is enough to make me want to make this dish again. Seriously. I wish my kitchen could smell like this sweet potato & ricotta gnocchi with garlic & sage brown butter all the time.
Sweet Potato & Ricotta Gnocchi with Garlic & Sage Brown Butter
Sweet Potato & Ricotta Gnocchi
1 lb (500g) sweet potato (1 very large one)
1 cup (225g) whole-milk ricotta cheese
1/2 cup (2oz) Parmesan cheese, freshly grated
1 tsp kosher salt
1 cup (120g) all-purpose flour, plus ¼ cup (30g) more for rolling and shaping
black pepper, freshly ground
Garlic & Sage Brown Butter Sauce
1 stick (4oz/113g) unsalted butter, good quality
10-12 (1oz) whole sage leaves, fresh
6-8 cloves of garlic, thinly sliced
1/4 cup (1oz) Parmesan cheese, freshly grated, plus more for garnish
Parchment lined sheet (for freezing)
Colander (to strain the gnocchi)
Make the gnocchi
Rinse the sweet potato, and pierce all over with a fork. Wrap the sweet potato with a damp paper towel, and microwave on high until very tender (about 8 minutes, carefully flipping with tongs halfway through). Let cool slightly.
Cut the sweet potato in half, and scoop the flesh out into a mixing bowl. Mash the sweet potato with a fork until very smooth. Add the ricotta, parmesan cheese, kosher salt, and freshly ground black pepper. Mix until mostly smooth.
Add 1/4 cup (30g) of the 1 cup (120g) of flour at a time, stirring gently until the dough just comes together. Knead the ball of dough 3-4 times with your hands. The dough will look a bit shaggy, but won’t stick to the bowl when it’s ready (be careful not to over-mix or the gnocchi will toughen).
At this point, transfer the dough onto a floured surface (add 1/4 cup (30g) more flour as you work to avoid sticking). Divide the dough into 6 equal pieces, and using your hands, roll each piece into a 12-inch long rope until it is about 1-inch in diameter. Slice the dough into 12 1-inch pieces. Repeat with the remaining dough. Sprinkle flour onto the finished pieces of gnocchi to prevent them from sticking to each other.
Transfer the gnocchi to a parchment lined baking sheet, and place in the freezer for 10-15 minutes. After 15 minutes, you can transfer the gnocchi to freezer bags and save for later, or move onto the cooking step.
To cook the gnocchi, bring a large pot of salted water to boil (about 1 teaspoon of salt). Add the gnocchi to the boiling water, give it a gentle stir, and cook until the pieces are tender and float to the surface of the water (about 4-5 minutes). Gently drain the gnocchi using a colander or use a slotted spoon to transfer them to a plate (they’re very delicate).
Make the sauce
In a large skillet, melt the butter over medium heat. The butter will begin to foam and smell nutty after a few minutes. Add the garlic and sage, and cook until the sage is crispy, the garlic is tender, and the butter is browned (about 3 minutes).
Gently add the gnocchi to the skillet, and coat in the brown butter sauce. Add freshly grated parmesan cheese, and season with salt and pepper.
Garnish with more parmesan cheese and serve immediately.
If you try any of my recipes, share on Instagram by using the hashtag #afsanaliza & tagging me at @afsana so I can see your creations!