Sweet Potato Gnocchi

Featured in the Honolulu Star-Advertiser on November 18, 2015.



Sweet Potato Gnocchi

  • 2 cups mashed sweet potato
  • 2/3 cup whole milk ricotta cheese
  • 1/2 cup finely grated Parmesan cheese
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups all-purpose flour, plus extra for work surface
  • Sage Brown Butter:
  • 1/2 cup unsalted butter
  • 20 fresh sage leaves
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • Salt to taste
  • 1/2 teaspoon freshly ground black pepper


In large bowl, combine potatoes, cheeses, salt, cinnamon, nutmeg and pepper; blend until well mixed. Add flour, 1/2 cup at a time, until a soft dough forms. Lightly flour a work surface; divide dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll pieces over the tines of a fork to form gnocchi. Transfer to a large baking sheet. Continue with remaining dough.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

While gnocchi are cooking, melt butter in a large saute pan, over medium heat. Add sage leaves to melted butter and cook, swirling butter occasionally until butter stops foaming and begins to brown. Remove from heat; stir in remaining ingredients. Toss cooked gnocchi in browned butter. Plate and serve immediately. Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 16 g fat, 10 g saturated fat, 45 mg cholesterol, 550 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g sugar, 7 g protein


Leave a review

Overall Rating
Selecting the check box will display a pop-up.