Dining In - Sweet Potato Gnocchi with Sage Butter

Sweet Potato Gnocchi with Sage Butter - Chloe's Kitchen

This was a fairly time intensive dish, but it was fun to try my hand at homemade gnocchi for the first time, and it turned out to be so yummy! I added some tomato basil sauce from Trader Joe's to the leftovers to compliment the flavor. If a celebrity endorsement convinces you to try this one, here you go! (Kristen Bell Photo). You can find this recipe and others in Chloe's Kitchen (buy your copy here).

2 large sweet potatoes
1 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/4 ground black pepper
2 1/2 cups all purpose flour
1/2 cup Earth Balance margarine
1/2 cup fresh sage leaves

Bake sweet potatoes in oven at 425 degrees until fully cooked, about 45 to 60 minutes. Let cool.

Cut potatoes lengthwise and scoop out potato with a spoon into a medium bowl, discard skin. Mash potatoes with a fork and let fully cool. 

Mix in salt, nutmeg, and black pepper with mashed potatoes. Add 1/2 cup flour at a time to the potato mixture. Thoroughly combine flour and potato until a dough forms that is light orange colored and not too sticky. Divide dough into six parts and roll into balls. 

Use flour to prepare a flat surface and your hands and roll out 1/6 of the dough into a 7-9 inch long, 1/2 diameter string. Cut the rope into 1 inch cubes, press a fork into the top for texture (like you would with peanut butter cookies). 

Bring a medium pot of salted water to a boil. When water boils, reduce to a simmer and drop in gnocchi (about a quarter of the batch). Let cook for about 4-5 minutes, when gnocchi will begin to float. 

Before the first batch is ready, heat a large skillet with the Earth Balance and sage leaves. Use a spatula or spoon with holes in it to take gnocchi out of water and put in heated skillet. Let cook about 2-3 minutes in butter, flipping midway. Serve right away!