Sweet Potato Gnocchi

These Sweet Potato Gnocchi are a delightful twist on the classic Italian dish, featuring a naturally sweet flavor and a tender, pillowy texture. Paired with a simple sage brown butter sauce, this kosher version is both comforting and satisfying.

Ingredients

• Sweet potato - 300 grams
• All-purpose flour - 150 grams
• Egg - 1 large
• Salt - 1/2 teaspoon
• Nutmeg - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Fresh sage leaves - 10 leaves
• Parmesan cheese - 30 grams, grated

Steps

1. Preheat your oven to 200°C (400°F). Prick the sweet potato with a fork and bake for 40 minutes, or until tender.
2. Let the sweet potato cool slightly, then scoop out the flesh and mash it in a bowl until smooth.
3. Add the egg, salt, nutmeg, and half of the flour to the sweet potato and mix until combined.
4. Gradually add the remaining flour, mixing until a soft dough forms. Be careful not to overwork the dough.
5. On a lightly floured surface, divide the dough into 4 portions. Roll each portion into a long rope, about 2 cm thick, and cut into 2 cm pieces.
6. Use a fork to gently press down on each piece to create ridges, which will help the sauce adhere.
7. Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
8. In a large skillet, heat olive oil over medium heat. Add the sage leaves and cook until crispy, about 2 minutes.
9. Add the cooked gnocchi to the skillet and toss gently to coat in the sage oil. Cook for an additional 2-3 minutes until lightly browned.
10. Serve hot, topped with grated Parmesan cheese.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 180 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C, promoting good vision and immune health.
• High in fiber, which aids in digestion and promotes a feeling of fullness.

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