One of my favorite healthy meals during winter time (boo hoo, I live in California, but let me pretend here!), is Sweet Potato Gnocchi with Butter & Sage. Nothing many things goes as well as yams/butter/sage. It’s a must try. It’s beyond comfort food! And for all of you who can’t take the sweet potato and think it can not compare to the regular potato, please just try! Your body will thank you. Your taste buds are designed to get used to a specific taste. Remember how you love all the food from your childhood, the food your mom made? It’s because your taste buds are used to it. And they can get used to anything you give it a chance to.

It’s always best to make your own Gnocchi from scratch, but if you don’t want to bother, you can always buy frozen ones in Trader Joes (or any or your local stores), or sweet potato mixture in Whole Foods (or any of your local stores that might carry it) learned the basics of making gnocchi at a blog related event, and I came home and said: listen up, dinner club -> we need to make gnocchi together.

Here is what you need:

For the GNOCCHI –

  • 1 pound sweet potato (about 1 large)
  • 1/3 cup whole-milk ricotta cheese
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
  • 3/4 cup all-purpose flour, plus more if necessary

For the SAUCE –

  • 1 stick (4 ounces) unsalted butter
  • 1/4 cup torn fresh sage leaves
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
  • Kosher salt and freshly ground black pepper

How to make it:

Pierce the sweet potato all over with a fork, wrap in a damp paper towel, and microwave on high until it is very soft, 12 to 13 minutes.

When the sweet potato is cool enough to handle, peel it and mash the flesh with a potato masher or ricer in a medium bowl until smooth. Stir in the ricotta, pepper, and 1 teaspoon salt, then scatter the flour into the mixture. Mix with a fork until a doughy mixture forms that’s loose and shaggy but doesn’t stick to the sides of the bowl; if necessary, add more flour, 1 tablespoon at a time.

In a large pasta pot, bring a gallon of water to a boil over high heat and salt it until it tastes good.

Flour your work surface and dump the dough onto it. Flour your hands and gently knead the dough 10 times—by folding the dough in half, pressing gently with the heel of your hand, and turning it 90 degrees each time —until it is no longer sticky. Add sprinkles of flour when necessary, but the less flour you use, the more tender the gnocchi will be.

Divide the dough into 3 equal pieces and gently roll them into balls. On a floured surface, using your hands, roll one ball of dough into a 12-inch-long, 1-inch-thick log. Use a paring knife to cut the dough crosswise into twelve 1-inch pieces. Repeat with the remaining dough balls to form about 36 gnocchi. Drop the gnocchi into the boiling water, stirring after about 1 minute to ensure they aren’t sticking to the bottom of the pot, and cook until they float to the surface for a few seconds and are tender-firm, 4 to 5 minutes.

The Sauce:

While the gnocchi are cooking, in a large skillet, melt the butter over medium heat. When the foam subsides, add the sage and cook until the sage is crispy and the butter is browned, about 3 minutes. Drain the gnocchi (don’t rinse it) and add it to the skillet. Toss to coat in the butter, add the Parmesan, and season to taste with salt and pepper.

Tip –

If you’re not the fan of too sweet, and to add some nutrition in the mix, add the broccoli rabe to the sauce! Toss it in the pan with sage, saute it with butter. You have the leaves of the broccoli rabe which cook super nicely, similar to spinach, and you have the crunchy florets that are small enough not to overwhelm the dish!