Ingredients:

  • 1 lb (450g) sweet potato, peeled and cubed
  • 1.5 cups (190g) all-purpose flour
  • 0.5 tsp (3g) fine sea salt
  • 0.25 tsp (1g) ground nutmeg
  • 1 tbsp (15ml) olive oil
  • 6 tbsp (85g) unsalted butter
  • 15 fresh sage leaves

Instructions:

  1. Toss cubed sweet potatoes with olive oil and salt. Roast at 400°F (200°C) for 20-25 minutes until tender. Pass the hot potatoes through a ricer immediately onto a baking sheet and let excess steam escape for 5 minutes.
  2. Sift the flour, nutmeg, and salt over the cooled potato puree. Gently fold the flour into the potato using a spatula or hands until a soft ball forms; do not over-knead.
  3. Divide the dough into four equal portions. Roll each piece into a rope about 3/4 inch (2cm) thick and cut into 1-inch (2.5cm) pieces. Use a fork to press light ridges into each piece.
  4. Drop gnocchi into a pot of salted, boiling water. Once they rise to the surface (usually 2-3 minutes), remove them immediately with a slotted spoon.
  5. Melt butter in a skillet over medium heat until it browns and smells nutty. Add sage leaves until crisp, then add the boiled gnocchi and sauté for 2-3 minutes until golden brown.