This in a classic Italian! Fluffy potato dumplings make for a hearty meal no matter how you serve them. Now, homemade Gnocchi is a luxury. And this is the ultimate fall pasta. Comfort food at its best.
Their light, airy texture and full potato flavor makes them a unique pasta, and Regina elevated it by using sweet potatoes, sage and honey!
Portions: up to 60 gnocchi
1 large sweet potato, about 1 lbs
- 1 ¾ to 2 cups of flour
- 1 egg
- 1 tsp of sea salt and black pepper to taste
- 5-6 leaves of sage (for serving)
- 4 tbsp of butter
- 1 tbsp of Brazilian Quince - Marmeleiro - (Buy it on Amazon)
- Grana padano (for serving)
Preheat the oven at 350F. Make the small cuts in a potato, drizzle with olive oil, wrap into the foil and bake for 50 minutes or until cooked. Cool down, peel and mash the potato.
- In a large bowl combine mashed potato with flour, egg, salt and pepper. Knead the mixture until you’ll get a dough. Add more flour if needed. The dough should be soft.
- Cut a small amount of dough, about ⅓ from the circle (you will have about 25 gnocchi). Wrap the rest of the dough and freeze it if you not going to use it. You can keep in a freezer for up to 2 months. Cut the dough in half again.
- Roll and stretch each half of the dough on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and using the gnocchi board make a nice striped shape or you basically can leave as is. It looks like a small pillows.
- I large pot bring the water to a boil, add some sea salt and cook the gnocchi for about 7-10 minutes or until they cooked inside.
- In a medium pan melt the butter on low heat for about 10 minutes, until it will become brown with nutty flavor.
- Remove the gnocchi from the water and fry in a prepared brown butter on medium high heat, stir in honey and fry them from one side until slightly browned. Remove the from the pan and add in the sage leaves. Fry them for another 1 minute or until crispy.
- Serve gnocchi with honey brown butter, sage and grana padano cheese.