Sweet Potato Gnocchi with Sage Oil

Sweet potato gnocchi is light, delicately flavored and highly satisfying to eat with a light sauce or with oil and sage leaves. Roasting sweet potatoes to produce the purée is my preferred method. Boiling or even microwaving sweet potatoes results in bland flavors…and I want my gnocchi to develop as much sweetness and flavor as possible – and that’s only achievable through roasting.

The flour and starch amounts I use in my recipe depend on the sweet potato used to make the puree. Some are drier than others and require less flour. Others might have more moisture and require additional

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Sweet potato gnocchi is light, delicately flavored and highly satisfying to eat with a light sauce or with oil and sage leaves. Roasting sweet potatoes to produce the purée is my preferred method. Boiling or even microwaving sweet potatoes results in bland flavors…and I want my gnocchi to develop as much sweetness and flavor as possible – and that’s only achievable through roasting.

The flour and starch amounts I use in my recipe depend on the sweet potato used to make the puree. Some are drier than others and require less flour. Others might have more moisture and require additional flour to achieve the correct consistency. Unlike potato gnocchi, the dough for sweet potatoes is much softer. Work with light hands and a well-floured surface, and avoid putting too much flour in the dough, which will develop gluten and chewy consistency.

Make Ahead Note: Sweet potato gnocchi freeze very well. Portion pre-cooked gnocchi into freezer bags, seal and freeze for up to 6 months. Place frozen gnocchi into simmering, salted water for 3-5 minutes, then sauté as instructed.

Difficulty: simple- to moderate
Yield: makes about 4-6 servings