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Is there anything the humble potato can’t do? From fries, hashed browns, mashed, and scalloped, here is a pasta-like dumpling that is just waiting for your favorite sauce. Sweet potato adds color and flavor that makes this dish perfect for your harvest table.

Recipe: Sweet Potato Gnocchi



Servings per recipe: 6
Prep time: 35 minutes
Cook time: 5 minutes


  • 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork (1.5 C measured)
  • 6-oz. fresh ricotta cheese
  • 1/2 C finely grated Parmesan cheese
  • 1 tsp plus 1 Tbsp salt
  • 1/4 tsp freshly ground nutmeg
  • 2 C all-purpose flour
  • 1 Egg
  • Sauce (makes 2 cups)
  • 3 Tbsp unsalted butter, chilled
  • 1/4 Onion, chopped
  • 3 Tbsp all-purpose flour
  • 2 Cloves garlic, whole
  • 3 sage leaves, whole
  • 2 C Milk (dairy or non dairy) + more for thinning
  • Salt to taste
  • 1 C Gouda cheese, shredded

Directions

Gnocchi

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5-6 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 1 1/2 cup to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 3 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet. In a large pot of water add 1 tablespoons salt and bring to a boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

CHEF TIP: Sauce

In a small sauce pot combine melt butter, add onion and saute for a few minutes until softened. Add in flour, garlic, sage and salt. Stir to combine well, about 1 minute. Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Dip a wooden spoon in the sauce to coat it. Pass your finger through the sauce on the back of the spoon, it should leave a clean track. If too thick, thin with more milk. Strain the sauce into a clean saucepan. Whisk in 1 cup of shredded Gouda cheese. Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth.

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