Sweet Potato Gnocchi
Pillowy sweet potato gnocchi tossed in brown butter and sage. Adding just enough flour to bring the dough together, without overworking it, keeps the gnocchi light and pillowy instead of dense and heavy.
Total time
25 min
Prep
20 min
Cook
5 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
2 largesweet potatoes, baked and flesh scooped
1½ cupsall-purpose flour
1egg
1 tspsalt
pinchnutmeg
brown butter: 4 tbsp butter, fried until nut-brown
10 sage leavesfried in butter
parmesanto serve
Instructions
1
Mash sweet potato; add egg, salt, nutmeg, and flour to form soft dough.
2
Roll into logs; cut into gnocchi; boil until floating.
3
Toss in brown butter with sage.
4
Serve with parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
167
Protein
5.3g
Fat
3.3g
Carbs
28.5g
Fiber
2.2g
Sodium
502mg
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