Homemade Sweet Potato Gnocchi

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 45-50 minutes until very tender. Let cool slightly.

2. 2

   Peel the sweet potatoes and pass through a potato ricer or food mill into a large bowl. Let cool to room temperature.

3. 3

   Add the egg, parmesan, nutmeg, and salt to the sweet potato. Mix gently to combine.

4. 4

   Gradually add flour, starting with 250g (2 cups), mixing gently until a soft dough forms. Add more flour as needed until the dough is no longer sticky but still soft.

5. 5

   Divide dough into 4 portions. On a lightly floured surface, roll each portion into a rope about 1/2 inch (1.5cm) thick.

6. 6

   Cut each rope into 3/4 inch (2cm) pieces. Optionally, roll each piece down the back of a fork to create ridges.

7. 7

   Bring a large pot of salted water to a boil. Cook gnocchi in batches, dropping them in and removing with a slotted spoon when they float to the surface (about 2-3 minutes).

8. 8

   In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter is lightly browned and fragrant.

9. 9

   Add cooked gnocchi to the sage butter, toss gently to coat. Season with black pepper and serve immediately with extra parmesan if desired.