2 cups (250g) all-purpose flour , use up to 2 1/2 cups (310g) flour if the dough is too sticky
For Garlic Butter Sage Fried Gnocchi – for 1 pound (500g) gnocchi – for 3-4 servings
1 pound (500g) boiled gnocchi
2 tbsp tbsp (30g) olive oil
4 tbsp (56g) unsalted butter
salt
freshly ground black pepper
3 cloves garlic , minced
4 fresh sage leaves , or more if desired
1/2 cup (50g) Parmesan cheese, grated
Preheat the oven to 375°F (190°C).
Wash the potatoes and prick them with a fork several times on all sides. Place on a parchment paper baking sheet.
Bake for 45-60 minutes, or until tender when pierced with a knife.
You can also consider microwaving or boiling the sweet potatoes.
Let cool slightly.
Peel them and mash them well, using a potato masher or even a grater.
In a large bowl mix the mashed potatoes with egg and flour until they bind together. Knead until a smooth, sticky dough is formed.
Dust the hands and working surface with flour and cut a piece of dough.
Roll into a rope of 3/4-inch (2cm) thickness. Cut the rope into 1/2-inch (1cm) pieces. Shape each gnocchi with a fork.
Transfer the gnocchi onto a floured parchment paper-lined baking sheet.
Continue with the rest of the dough.
Let the rest for 20 minutes before boiling them.
Bring a large pot of water to boil then reduce the heat to a low simmer. Add the gnocchi into the hot water and cook in batches. Let the gnocchi boil until they rise to the surface of the water. Let them boil on the surface another minute and they are done. Remove the gnocchi with a perforated spoon and transfer them to a large dish.
Heat 2 tablespoons of olive oil in a large frying pan.
Add 1 pound (500g) boiled gnocchi into the pan. Season with salt and pepper. Cook for about 5-6 minutes until golden brown.
Transfer the gnocchi to a bowl.
In the same pan add the butter and let it melt over medium heat. Add the fresh sage leaves and let them cook for about 2 minutes.
Add the garlic and cook for 1 minute more.
Add the fried gnocchi back to the pan and give them a stir.
Add the Parmesan cheese, more salt and pepper and stir to combine.
Top the dish with Parmesan shavings and fresh sage leaves. Enjoy!
JeffCrossSF
Damn this looks amazing. Well done.
smaguss
This is awesome with rosemary and thyme chicken thighs.
I make pretty much the same brown butter sauce with garlic but less sage since I use the basting liquids from the chicken thighs where there is plenty of that flavor.
It’s a fantastic fall meal. Pan frying them in the same butter sauce adds an amazing texture.
3 Comments
Source: [Home Cooking Adventure](https://www.homecookingadventure.com/homemade-sweet-potato-gnocchi/)
2 pounds (1kg) sweet potatoes
1 egg
2 cups (250g) all-purpose flour , use up to 2 1/2 cups (310g) flour if the dough is too sticky
For Garlic Butter Sage Fried Gnocchi – for 1 pound (500g) gnocchi – for 3-4 servings
1 pound (500g) boiled gnocchi
2 tbsp tbsp (30g) olive oil
4 tbsp (56g) unsalted butter
salt
freshly ground black pepper
3 cloves garlic , minced
4 fresh sage leaves , or more if desired
1/2 cup (50g) Parmesan cheese, grated
Preheat the oven to 375°F (190°C).
Wash the potatoes and prick them with a fork several times on all sides. Place on a parchment paper baking sheet.
Bake for 45-60 minutes, or until tender when pierced with a knife.
You can also consider microwaving or boiling the sweet potatoes.
Let cool slightly.
Peel them and mash them well, using a potato masher or even a grater.
In a large bowl mix the mashed potatoes with egg and flour until they bind together. Knead until a smooth, sticky dough is formed.
Dust the hands and working surface with flour and cut a piece of dough.
Roll into a rope of 3/4-inch (2cm) thickness. Cut the rope into 1/2-inch (1cm) pieces. Shape each gnocchi with a fork.
Transfer the gnocchi onto a floured parchment paper-lined baking sheet.
Continue with the rest of the dough.
Let the rest for 20 minutes before boiling them.
Bring a large pot of water to boil then reduce the heat to a low simmer. Add the gnocchi into the hot water and cook in batches. Let the gnocchi boil until they rise to the surface of the water. Let them boil on the surface another minute and they are done. Remove the gnocchi with a perforated spoon and transfer them to a large dish.
Heat 2 tablespoons of olive oil in a large frying pan.
Add 1 pound (500g) boiled gnocchi into the pan. Season with salt and pepper. Cook for about 5-6 minutes until golden brown.
Transfer the gnocchi to a bowl.
In the same pan add the butter and let it melt over medium heat. Add the fresh sage leaves and let them cook for about 2 minutes.
Add the garlic and cook for 1 minute more.
Add the fried gnocchi back to the pan and give them a stir.
Add the Parmesan cheese, more salt and pepper and stir to combine.
Top the dish with Parmesan shavings and fresh sage leaves. Enjoy!
Damn this looks amazing. Well done.
This is awesome with rosemary and thyme chicken thighs.
I make pretty much the same brown butter sauce with garlic but less sage since I use the basting liquids from the chicken thighs where there is plenty of that flavor.
It’s a fantastic fall meal. Pan frying them in the same butter sauce adds an amazing texture.