INGREDIENTS:
-2-3 sweet potatoes
-2 cups 00 organic wheat flour, this is my favorite (might need more depending on size of sweet potatoes)
-1 egg
-5-6 tbsp butter
-1 bulb garlic
-7-10 sage leaves
-fresh grated parm
-fresh black pepper
HOW TO:
-bake sweet potatoes at 425F until fork tender (will depend on thickness of sweet potatoes) about 30-40 mins
-prep roasted garlic by cutting off the top of the bulb, drizzling a good amount of olive oil, s&p, wrap it up in tinfoil and toss it in the oven to bake for 45 mins (until brown and soft so you can squeeze it out)
-once cooked, remove and let cool. Peel off skin and if you have a potato ricer, use it. Otherwise just mash potato
-place cooled mashed/riced sweet potato in a medium mixing bowl, add egg and mix (important the sweet potato is cooled so it doesn’t scramble the egg)
-start bowling a large pot of salted water
-add 1 cup of 00 organic wheat flour at a time to egg/potato mixture, mixing and adding more flour until you form a soft dough (might need to be more or less than outlined above, it will depend on the size of your sweet potatoes. But just make it look like a soft dough in the video!)
-flour a flat surface, take a portion of the dough and roll out mini log shape lol
-cut into 1 inch gnocchi shape, and roll on back of a fork to form grooves in gnocchi dough
-add gnocchi to boiling water, they’re cooked when they float to the top
-meanwhile, melt butter over low heat in a separate pan until it starts to turn brown. Keep stirring it so it doesn’t burn. It should be a golden brown color, about 7-10 mins
-once oil is hot, add in sage leaves to fry for a min or so, until crispy
-remove sage and place on paper towel to drain, sprinkle with salt
-remove boiled gnocchi and add into butter sauce
-add 1-2 tbsp of cold butter to the pan, along with a 1/4 cup of pasta water
-add roasted garlic
-let cook together until sauce is silky, and gnocchi are slightly fried
-remove, top with fried sage leaves, fresh parm, fresh black cracked pepper and ENJOY!
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