Making gnochi from scratch simple task

With the grey skies we have for most of winter, it’s easy to feel like staying indoors is the best option — and finding ways to stay busy can be a challenge. I enjoy testing out new recipes for my family during these months, and gnocchi has quickly become a fun favorite. Making it from scratch is surprisingly simple, and I’m confident this recipe will be a hit with everyone at the table. 

Sweet Potato Gnocchi with Brown Butter Sauce

YIELD: 4 servings 

INGREDIENTS 

Gnocchi 

2 medium sweet potatoes (about 1 lb), roasted and mashed 

1 large egg, lightly beaten 

½ c grated Parmesan cheese 

2 c all-purpose flour (plus extra for dusting) 

½ t salt 

¼ t ground nutmeg 

Brown Butter Sauce 

6 T unsalted butter 

8-10 fresh sage leaves 

Salt and pepper, to taste 

Grated Parmesan for garnish 

INSTRUCTIONS 

1. Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and bake directly on the oven rack for 45-50 minutes, or until soft. Once cool enough to handle, scoop out the flesh and mash until smooth. 

2. In a large bowl, combine the mashed sweet potatoes, egg, Parmesan, salt and nutmeg. Gradually mix in the flour, ¼ cup at a time, until a soft dough forms. The dough should be slightly sticky but hold its shape. Avoid overmixing. 

3. Divide the dough into four portions. Roll each portion into a rope about ¾ inch thick on a floured surface. Cut into 1-inch pieces and, if desired, roll each piece over the tines of a fork to create ridges. 

4. Bring a large pot of salted water to a boil. Add the gnocchi in batches, stirring gently to prevent sticking. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

5. In a large skillet, melt butter over medium heat. Add the sage leaves and cook until the butter turns golden and fragrant, about 2-3 minutes. If you want slightly crispy sage, let the butter brown slightly and get hot before you add the sage. Season with a pinch of salt and pepper. 

6. Add the cooked gnocchi to the skillet with the sauce, tossing gently to coat. Cook for 1-2 minutes to let the flavors meld. Serve warm, garnished with additional Parmesan. 

Michaella Evert is the Instructional Assistant at Flathead Valley Community College’s Culinary Institute of Montana. For more information, visit fvcc.edu/culinary.