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Ingredients
For Gnocchi
- 4 to 6 sweet potatoes (2 lbs) 3 1/2 cups (950 grams)
- 3 cups and more for dusting all purpose flour
- 1 egg
- 1 tsp salt
- Pinch of nutmeg (optional)
For Sauce
- 5 tablespoons of salted butter
- 1/4 cup chopped walnuts
- 5 to 10 sage leaves
- Salt to taste
- Fresh cracked pepper
- 1/4 cup grated Parmigiano Reggiano
Instructions
For Gnocchi:
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Rinse sweet potatoes, wrap in aluminum foil and roast in a 400 degrees Fahrenheit oven for about 50 minutes or until soft to the touch.
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Cool completely, peel and purée through a ricer. You can also use a potato masher.
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Add 1 cup of flour, egg and salt. Start mixing with one hand and incorporate more flour until a soft dough forms. Move on a work surface and add flour to roll one inch thick logs. Cut in one inch pieces and roll on a gnocchi board or fork. You can use your thumb to gently press and roll simultaneously to create ridges on the gnocchi.
(Visual instructions on video recipe).
For Sauce:
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In a large sauté pan on medium heat add the chopped walnuts and stir until they’re gently toasted and fragrant.
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Add butter and careful not to burn it. Add sage leaves and set aside.
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Bring to a boil a large pot filled with water. Add salt. Add gnocchi and keep heat on high so that it starts boiling again. As soon as gnocchi float to the top remove with a skimmer.
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Add directly to butter sauce and on low heat cook for a minute or so until all well combined.
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Sprinkle Parmigiano Reggiano, fresh cracked black pepper and serve hot!
(I boiled the gnocchi in 2 batches).
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Buon appetito!
