Gnocchi were something that I was not a huge fan of for years. Usually they are a bit too heavy and unfortunately often too compact. After I saw in a cooking show how the one or other candidate struggled to make Gnocchi, I had to try it myself. The sweet potatoes I had just cooked in the oven for a sweet potato pie and still left some pulp left over. So the idea for my gluten-free Sweet Potato Gnocchi in Sage Butter was born.
No fear of making gnocchi yourself, it is not so complicated. Probably the production is much easier than homemade pasta. I have not dared to make pasta yet, so I can not really say. The problem is processing gluten-free flour is much more difficult. Unfortunately the “glue” is missing, it must always be added. Some store-bought gluten-free flours already have it included. Instead of using my flour mix you can use the same amount of ready gluten-free flour mix as well.
Instead of gluten-free flour you can of course prepare the sweet potato gnocchi in sage butter with regular wheat flour. The instructions you can find down below in the recipe. Since wheat flour naturally contains gluten, you can dispense the additional “glue”, which makes the dough elastic.
My sweet potato gnocchi I serve in sage butter. Of course you can also serve a fruity tomato sauce or my vegetable bolognese with them for example. Certainly, I know that not everyone is a sage lover. I would recommend sauce that is not too heavy.
Either you can boil the sweet potatoes or cook them in the oven. The second has the advantage that liquid can evaporate and the dough later contains less water. The preparation is incredibly simple.
They simply need to be pierced a few times with the knife, so that the moisture can escape from within. Another advantage is that the skin can be easily removed. Once the sweet potatoes have cooled, you can easily peel the skin of. You do not even need a knife.
Sweet Potato Gnocchi with Sage ButterPrint This
What do you need for making Sweet Potato Gnocchi?
- 2 lbs Sweet Potato – Cooked, skin removed, mashed to puree
- 1/3 cup Potato Flour – For none gluten-free version just add the potato and rice flour and use regular flour. Further you can use a ready mixed gluten-free flour, then also add the amount and leave the guar gum out
- 1/2 cup Rice Flour (Whole Wheat)
- 1 tsp Guar Gum or Xanthan
- 2 tbsp Butter – Melted
- 1 Egg
- 1/4 tsp Nutmeg
- 1/4 tsp Sea Salt – Taste if you need more. Further you need salt for boiling the Gnocchi. Do not spare the salt in the water.
What do you need for making Sage Butter?
- 1 Shallot finely minced
- 1 small Clove of garlic finely minced
- 1 cup Butter (2 sticks)
- 10 leaves Sage
- Sea Salt – for seasoning
- Black Pepper – for seasoning
How to make Sweet Potato Gnocchi?
- Preheat your oven to 325° Fahrenheit. Line large baking sheet with parchment paper. Pinch your washed sweet potatoes a couple of times with a knife. On the baking sheet let your sweet potatoes get very soft in the oven, takes around 40-50 minutes, depending on size. You could also use the microwave to soften your sweet potatoes.
- Let them cool and the peel of the skin. Mash the pulp with a fork until you have no lumps.
- Mix your flours in a bowl with the salt and nutmeg. Add the sweet potato pulp as well as the melted butter. Make a little hollow and add the egg. Mash to blend. If the dough is still way too sticky, add a bit more flour. Wrap in foil and place in your fridge for around 20 minutes.
- Turn dough out onto floured surface; divide into equal pieces. Rolling between palms and floured work surface, form each piece into long ropes, about 1 inch in diameter, sprinkling with flour as needed if sticky. Cut each rope into around 1 inch pieces. Roll each piece over tines of fork to indent.
- Bring large pot of water to boil. Add 2 tablespoons salt and water should only be simmering but not boiling. Working in batches, boil gnocchi until tender, 3 to 4 minutes. They are ready when they come to the surface of the water. Either transfer the gnocchi to a clean and lined baking sheet or directly to your pan with the sage butter.
How to make Sage Butter?
- Finely mince the shallot and garlic after you peeled them. Heat one tablespoon of the butter in a large pan. Glaze the shallot and garlic until golden.
- Add the rest of the butter as well as the sage. Melt the butter until it foams, should not turn too dark.
- Add the gnocchi to the pan and turn in the sage butter for around 1-2 minutes. Season with salt and pepper.