Crispy and Pillowy Sweet Potato Gnocchi in a Garlic and Sage Burnt Butter Sauce
Feeds 4
I'm taking sweet potatoes to a whole new level with this fluffy gnocchi! I had a few to use up in my fridge and, as we all know, I hate food waste, so I decided to do something fun with them. I always see sweet potato gnocchi on Instagram and wondered if it was worth giving a go - this was my first attempt, so i'm pretty proud of myself for how well they turned out.
They are pillowy, crispy, sinful, and saintly all at the same time. If you are in need of a distraction from current events right now, giving a new recipe a go might just help you out today!
Sending lots of love to everyone. Keep cooking and keep trucking.
PRO TIPS
If your butter is starting to brown too much before your gnocchi is ready, just turn the heat down a little bit. It shouldn't happen, but if it does you just need to manipulate the temperature a little bit to keep it from going over the edge.
Leave a few parmesan shavings for serving/decorating at the end!
You can substitute the sweet potato for butternut squash or pumpkin or even regular potatoes.
The greek yoghurt can be substituted for ricotta or nothing at all (just use less flour).
Recipe
Ingredients
2 medium sweet potatoes
3 cups of all purpose flour
2 tablespoons of greek yoghurt
1/2 teaspoon of salt
1/2 teaspoon of pepper
4 cloves of garlic, crushed
7 tablespoons of unsalted butter
1/4 cup of chopped, fresh sage
1/4 cup grated parmesan
Method
Prick your sweet potatoes with a fork a few times. Then wrap your sweet potatoes in a damp paper towel. Put them in the microwave for 6-7 minutes. Slice them in half, scoop out the flesh, and place it in a mixing bowl.
Add your flour, yoghurt, salt, and pepper to the sweet potato flesh. Thoroughly mix the ingredients together until you have a cohesive ball. It should be a bit sticky but not so much that it sticks to your fingers and tears away from the ball.
Tear away small sections of the dough and roll them out on a floured surface into thin sausage-like shapes. Slice the pieces of dough width-ways so that you have small gnocchi.
Place pot of salted water on to a medium-high heat. Once boiling add your gnocchi in batches so that you don't crowd the pot.
Once the gnocchi have floated to the top, leave them for 30 seconds before removing them and placing them aside on a plate. Repeat step 4 until all of your gnocchi are cooked.
In a separate pan, heat your butter up over a medium heat until it becomes frothy. Add in your garlic. Once the garlic is golden brown, add in your sage and your gnocchi.
Sauté for 3-4 minutes or until the gnocchi is crispy on both sides.
Take the pan off the heat and stir in your parmesan.
Serve whilst hot! Enjoy guys!
Stay Salty
Romy xx