3 Ingredient Sweet Potato Gnocchi

Making your own gnocchi is so simple and the results are stunning. Unlike most traditional gnocchi recipes this one does not contain any eggs. Instead it is made with simply roasted sweet potato, flour and salt. Bringing the total ingredients count to 3! The longest part is waiting for the potatoes to cook but once thats done these can be ready in no time.  When you hear sweet potato gnocchi you just know its going to be served in a sage and butter sauce. After trying it, its clear that this combination is a winner. However its also fun to switch things up. The first time I made these I tossed them in a creamy avocado pesto sauce. It was very delicious so I have dug the recipe out from my archives. If you want to try something different and give it a try click here. I think in total, with the sauce there is 5 ingredients in this dish, making it is uncomplicatedly sophisticated.

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Ingredients:

2 large sweet potatos
1+ cup of flour
Salt

5 leaves fresh sage
3 tbs of butter

 

Directions:

Roast the sweet potatoes at 450 for 45 minutes or until fork tender. Take them out and let them cool down enough till they are easy to handle. Take a spoon and scoop out the flesh. Use a ricer to finely rice the potatoes. If you don’t have one you can use a fork or potato masher. Put the riced/mashed potatoes on a clean surface and then sift one cup of flour over top. Season with a dash of salt and then start to incorporate the flour into the potatoes. You want to kneed it for only 1-2 minutes gently. Do not overwork your dough or it will become tough. If it is sticky add more flour. Once all the flours incorporated you’ll have a light fluffy ball of dough. Section it off into 4 parts and roll each part into a long log, about 2 cm thick. With a knife cut the logs into 3 cm pieces. Roll each piece over a fork (or press the fork gently down on the piece) to give it the signature gnocchi design.

Bring a large pot of water to a boil, add salt and drop one gnocchi in at a time. Cook them in batches, I did about 6 batches. As soon as they float to the top use a slotted spoon to toss them in you sage butter sauce pan. (While the gnocchi are cooking prepare the sauce, you have about 2 minutes to do this. In a pan melt 3 tbs of butter and add chopped sage. Stir the sage in the butter until fragrant.) Toast the gnocchi on each side for a couple of seconds to get a crispy exterior. Transfer the gnocchi to a plate, top with freshly grated parm cheese and enjoy!

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