Sweet Potato Gnocchi with Butter Sage Sauce – this is a household favourite for us ever the since the first time I tried to make it. It features at least once a week on our menu either as a dinner or a lunch and Damo’s kids are always requesting it.
One of them absolutely loves helping out, especially when it gets to dough stage. Rolling it out or doing the rustic, cut a small piece off and squish it between your palm and fingers, I guess it’s a bit like playing with play-dough, but much more delicate. You’d think as kids, that would be where the fun ends, but it’s not! Once the dough is rolled, cut and placed in boiling water, then we move on to the next fun part of waiting for them to float. Once they float, it’s fishing time, with a slotted spoon. However, I think it’s the plate-licking sauce that get’s them coming back time and time again.
I’ve been playing with this recipe for the past few months and I’m now happy with it and I’m thrilled to share it with you all. I’ve tried several different ways to do my gnocchi, but I continue to return to this method as I feel that it offers the lightest, pillowy and tastiest gnocchi. The butter sage sauce, I’ve played with, but again return to this method and it is the one that has received the highest comments and critique from some very fussy eaters.
Never in my wildest dreams would I have thought that making gnocchi could be so easy, however if you compare this with a store bought packet, then you will be able to tell the difference very quickly. However, that’s not to say that I don’t use the store bought potato gnocchi as sometimes it really is just quicker, but then again, if you find yourself on a rainy day with not much to do, like I have, why not give this a go and make a big batch of gnocchi as you can always freeze it and eat it whenever you want.
- store cooked gnocchi in an air-tight container. Place a layer of baking paper at the bottom of your container and add a single layer of the gnocchi, add another layer of baking paper and continue to layer until all gnocchi is stored. Refrigerate for up to 2 days.
- freeze uncooked gnocchi as soon as you’ve cut the dough into shape. Place a single layer of gnocchi on a baking tray and freeze, approx. 3-4 hours. Once frozen, transfer to a zip lock bag. To reuse, thaw out gnocchi and following cooking the gnocchi steps above.
Sweet Potato Gnocchi with Butter Sage Sauce
- 700 grams sweet potato whole, washed
- 2 cups double zero flour
- pinch salt for boiling water
Butter Sage Sauce
- 2 tablespoons unsalted butter
- 5-6 large sage leaves
- 1 clove garlic smashed
- 1 tablespoon double zero flour
- 1 tablespoon whipping cream
- 1/2 cup starchy water from boiling gnocchi
To Make The Gnocchi
Preheat your oven to 200°C or 400°F and line a baking tray with aluminum foil.
Wash the outside of the sweet potato and pat dry using paper towel. Using the tines of a fork, prick the sweet potatoes all over and place on the baking tray. Bake for 45-50 minutes or until they are soft inside.
Once cooked, transfer the potatoes to another plate and allow to cool for 5-10 minutes or until cool enough to handle.
Using a sharp knife, cut the sweet potato in half and peel off the skin.
Place the flesh of the sweet potato into a mixing bowl. Using a potato masher or the back of a fork, mash the sweet potato until smooth.
On a clean chopping board, silicone mat or bench-top, add the flour. Make a well in the centre of the flour, add the sweet potato.
Gently knead the sweet potato and flour together until a dough forms. Once you have a small ball of dough, cut into four sections.
Take one of the sections and cut in half. Roll out one of the halves to approx. 10-15cm in length. Using a sharp knife, cut the gnocchi into smaller pieces and put to the side. Repeat until all dough has been used.
Cooking The Gnocchi
Bring a large saucepan of water to the boil. Add a pinch of salt to the water.
Add the gnocchi to the water and allow to cook for a few minutes.
Gnocchi is cooked when it begins to float. Using a slotted spoon remove, the gnocchi from the water and place onto a plate and put aside for later.
Butter Sage Sauce
In a large frypan over a low to medium heat, melt the butter. Add a few sage leaves and smashed garlic clove and continue to cook, stirring occasionally for 2 minutes or until fragrant.
Remove the frypan from the heat. Remove the garlic clove. Add the flour and stir. Add the starchy water and cream, stir until combined.
Once combined, return the frypan to the heat and add the gnocchi. Gently toss the gnocchi through the sauce until coated and warmed through.
Grate some parmesan over the top and serve.