This past summer we made our version of a “summer gnocchi” dish filled with charred sweet corn and zucchini and today we have its cozy counterpart; a Sweet Potato Gnocchi with Fried Sage, Dried Cherries and Toasted Hazelnuts! I really love this recipe, I love the balance of the rich and slightly sweet gnocchi against the nutty browned butter and the sweet earthiness of the cherries. You can use dried cranberries to be a little more “with the season”, but I personally prefer the dried cherries because they’re not nearly as tart and their sweetness is slightly more subtle than that of dried cranberries.
I also love recipes like this because you can make loads of gnocchi and freeze them in portioned out baggies for another meal…or three! I know big roasts and lavish meals are all the rage during the holidays, but I know some people are just enjoying a marvelously low key holiday season and a dish like this would be perfect for a low key, no nonsense vibe. Enjoy! xx, Jenny
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Sweet Potato Gnocchi with Fried Sage Dried Cherries and Toasted Hazelnuts
sweet potato gnocchi
- ½ pound (about 2 medium) sweet potatoes, scrubbed clean
- ¼ pound (about 1 small) russet potatoes, scrubbed clean
- 1 large egg yolk
- ½ cup grated Parmesan cheese
- 1 ¼ to 1 ½ cups all purpose flour (plus more for dusting)
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 6 tablespoons unsalted butter
- 16 sage leaves
- ⅔ cup dried bing cherries, coarsely chopped
- ½ cup toasted and crushed hazelnuts
- grated Parmesan, optional
Recipe instruction visual controls:
- Preheat oven to 400˚F.
- Using a fork, prick holes all over each potato.
- Place the potatoes directly onto the center rack of the oven and bake for 50 minutes to an hour or until completely fork tender.
- Allow potatoes to cool for about 30 minutes. Peel and rice (using a potato ricer) onto a clean surface. **If you don’t have a ricer, gently grate potatoes on the fine setting of your box grater.
- Create a well in the center of your potato pile and fill with egg yolk, cheese, salt, pepper, and ½ of the flour. Sprinkle the remaining flour over the entire pile.
- Beat egg mixture with a fork, incorporating more and more of the potato and flour from the sides into the mixture and you mix.
- Continue to mix together until a crumbly and uneven pile forms. Using your hands, gently begin kneading the dough together until a smooth ball forms (adding 1 teaspoon of extra flour at a time, as needed); make sure not to overwork the dough.
- Lightly sprinkle the surface with flour and divide the ball of dough into 8 even sizes. Loosely cover all but one piece with a kitchen towel or lightly wet paper towel. Roll the reserved piece into an 18” long rope (about ½” thick) and cut out 20 equal pieces.
- Roll each piece through a gnocchi paddle to create ridges or just use the back of a fork.
- Repeat until all the dough has been used.
- Scatter gnocchi onto two lightly flour baking sheets (make sure they’re not touching), lined with parchment, cover with paper towels and refrigerate for 1 hour. **You can also freeze any excess of gnocchi you have for a later time! Freeze on the baking sheet before bagging up to ensure they don’t stick and freeze together!
- Bring a large pot of water to a boil. Season with a handful of salt.
- Add gnocchi to the boiling water, in batches, removing them as soon as they float to the surface. Repeat until all gnocchi have been boiled.
- Place a large skillet over medium heat and melt butter. Lightly season with salt and pepper.
- Gently fry sage leaves in batches and drain on a paper towel, set aside.
- Increase the temperature to the skillet and toast butter until lightly browned with a nutty aroma. Add the cherries to the skillet and sauté for 1 minute. Add half of the gnocchi and continue to sauté for an additional 3 to 4 minutes. Season with salt and pepper. Stir in half of the hazelnuts and sauté for 1 minute.
- Top with Fried Sage, remaining hazelnuts and grate Parmesan, if using. Serve.