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Sweet Potato Gnocchi with Sage Butter

Recipes | February 25, 2016 | By

Sweet Potato Gnocchi with Sage Butter

Servings 4


  • 2 large red-skinned sweet potatoes
  • 1 teaspoon sea salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon freshly ground black pepper (plus extra for serving)
  • 2½ to 3½ cups all-purpose flour
  • plus extra for rolling
  • ½ cup vegan margarine
  • ½ cup fresh sage leaves


  • Preheat the oven to 220° C.
  • Pierce the sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle.
  • Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely.
  • Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, ½ cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky dough has formed, divide it into six portions.
  • Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1.25cm in diameter. Each rope will be approximately 18 to 23cm long.
  • Dip a sharp knife in flour and cut each rope into 2.5cm long pillows. If desired, roll each pillow on fork tines to make decorative ridges.
  • Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat the margarine and sage in a large nonstick skillet until the margarine begins to bubble.
  • When the water is boiling, reduce the heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more.
  • Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked.
  • Serve immediately, topped with additional freshly ground black pepper.
  • Note: Uncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated for 3 to 4 days until ready to boil.


Recipe from Chloe's Kitchen by Chloe Coscarelli.
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