Sweet Potato Gnocchi in Sage Butter Sauce

These gnocchi combine the natural sweetness of baked sweet potato with a light, tender texture. Once boiled, they are quickly pan-fried in brown butter with fresh sage until golden and aromatic. The result is a simple yet satisfying main course that’s perfect for a cozy weeknight meal.

• 1.8 lbs (850 g) sweet potato (kumara)
• 1 tsp salt
• 1 egg
• 1 tsp garlic powder (or substitute crushed/roasted garlic)
• 2 cups (474 ml) rice flour
• 4 tbsp butter
• 16–20 fresh sage leaves
• 0.25 cups (60 ml) shredded parmesan
• Sea salt, to taste
• Black pepper, to taste

Instructions

1. Preheat your oven to 400°F (204°C).
2. Prick the sweet potato all over with a fork and roast until very soft, about 45 minutes depending on size.
3. When cool enough to handle, scoop the flesh from the skins and push it through a ricer or mash until smooth.
4. Measure 2 cups of the sweet potato puree into a mixing bowl or the bowl of a stand mixer.
5. Stir in the salt, egg, and garlic powder (or mashed roasted garlic) until evenly combined.
6. Add the rice flour gradually, one cup at a time, mixing after each addition until the dough is soft, holds together, and is not overly sticky.
7. Turn the dough onto a well-floured surface and divide it into six portions.
8. Roll each portion into a long log about 1–2 cm thick, then cut into 3 cm pieces to form the gnocchi.
9. Optionally, roll each piece over the back of a fork to imprint subtle grooves.
10. Bring a large pot of salted water to a boil.
11. Gently add the gnocchi to the boiling water and stir once to prevent sticking.
12. Cook until the gnocchi float to the surface, about 3–5 minutes; remove with a slotted spoon and drain well.
13. In a large frying pan, melt the butter over medium heat and let it foam and brown gently—watch closely so it doesn’t burn.
14. Add the drained gnocchi to the pan and turn them in the browned butter until they develop light golden edges.
15. Toss in the sage leaves and continue to cook briefly until the leaves are crisp and fragrant.
16. Transfer the gnocchi to a serving dish, spooning any browned butter over the top.
17. Finish with shredded parmesan, a grind of black pepper, and a sprinkle of sea salt, then serve immediately.

• For extra depth, substitute roasted garlic for the garlic powder.
• Lightly flour your work surface and hands to prevent the dough from sticking while you shape the gnocchi.
• Leftover uncooked gnocchi can be refrigerated for up to 2 days; refresh them by pan-frying until heated through and crisped before serving.