Nothing is a bigger showstopper for dinner than homemade gnocchi! While traditional gnocchi is made with white potatoes, this recipe calls for a blend of sweet potatoes with white potatoes to add a beautiful color, taste and density. Top the gnocchi with a butter sage sauce and your guests will be requesting this for years to come!
Ingredients:
For Gnocchi:
2 large sweet potatoes
3 small red potatoes
2 1/2 cups all purpose flour
1 egg (room temp)
1/2 tsp salt
For Sage Butter Sauce:
5 fresh safe leaves minced
2 garlic cloves minced
5 tbsp butters
1 tbsp EVOO
1/2 tsp salt
1/2 tsp pepper
parmesan cheese for topping
Directions:
Peel your potatoes to remove all the skin.
Chop the potatoes into 1 inch cubes.
Drop the potatoes in a pot of boiling water, cook until fork tender.
Using a potato ricer, rice the potatoes all together.
In a stand mixer (or use hand mixer) combine all the ingredients. Mix until incorporated.
Once combined, heavily flour your surface and dump the sweet potato mixture onto it. You may need to add flour as you go to keep the dough from sticking to you. You want the dough to be light and fluffy. Take about 1/4 cup of the dough and roll into long log. Cut log into 1 inch pieces and use a fork to roll down the pieces of dough. Repeat until all dough is transformed into the bitesized pieces.
In a pot of boiling water add 1 tsp salt and 1 tbsp EVOO to flavor it. Add in gnocchi pieces to cover the bottom but not crowd the pot (you will be working in batches). Once the gnocchi floats to the top it is done. Put the done gnocchi in a bowl and finish cooking the rest.
In a large pan, heat the butter and oil. Then add in the sage, garlic, salt and pepper. Mix well and cook for 2 minutes until the garlic is slightly browned.
Add the gnocchi into the sage butter sauce and toss. Remove from heat and add to platter, top with parmesan cheese. Bon Appetite!