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    Home > Blog > Pasta & Noodles > Sweet Potato Gnocchi

    Sweet Potato Gnocchi

    by Teri Lyn Fisher · Published: Dec 22, 2015 · Modified: Mar 28, 2022

    Jump to Recipe
    Plates of sweet potato gnocchi with fried sage dried cherries and toasted hazelnuts with a fork.

    I really love this recipe for Sweet Potato Gnocchi with Fried Sage, Dried Cherries and Toasted Hazelnuts! 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.

    A close up of sweet potato gnocchi with fried sage dried cherries and toasted hazelnuts.

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    Plates of sweet potato gnocchi with fried sage dried cherries and toasted hazelnuts with a fork.

    Sweet Potato Gnocchi with Fried Sage Dried Cherries and Toasted Hazelnuts

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 1 hour hr 20 minutes mins
    Chill Time: 1 hour hr
    Total Time: 50 minutes mins
    Servings: 6

      INGREDIENTS  

    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

    assembly

    • 6 tablespoons unsalted butter
    • 16 sage leaves
    • ⅔ cup dried bing cherries, coarsely chopped
    • ½ cup toasted and crushed hazelnuts
    • grated Parmesan, optional

      INSTRUCTIONS  

    • 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.
    Calories: 394kcal Carbohydrates: 43g Protein: 10g Fat: 21g Saturated Fat: 9g Cholesterol: 70mg Sodium: 542mg Potassium: 312mg Fiber: 4g Sugar: 9g Vitamin A: 6306IU Vitamin C: 3mg Calcium: 141mg Iron: 2mg
    CUISINE: Italian-american
    KEYWORD: gnocchi, sweet potato recipe
    COURSE: dinner

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    December 22, 2015 / 6 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    Reader Interactions

    December 22, 2015 / 6 Comments

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    1. Patricia

      October 02, 2020 at 8:27 pm

      Has anyone tried this with all sweet potato? I am allergic to white potato and miss gnocchi

      Reply
    2. Kate

      January 02, 2016 at 5:44 am

      Look how perfectly browned these are around the edges! I’ve not had great success with gnocchi but I’m going to give this one a try. Happy New Year to you!

      Reply
    3. Adri

      December 23, 2015 at 5:49 am

      I love gnocchi, and these sound terrific!

      Reply
    4. Millie | Add A Little

      December 23, 2015 at 12:39 am

      I love the sound of sweet potato gnocchi – the colour is so gorgeous and I bet it imparts a bit of lovely sweetness!

      Reply
    5. Linda | The Baker Who Kerns

      December 22, 2015 at 3:35 pm

      Oh I’ve always wanted to make sweet potato gnocchi! Do you have to have the russet potato though? Would it not work to use only sweet potatoes?

      Reply
      • John

        December 23, 2015 at 8:22 am

        You do need the russets or you could use red potatoes, which is what they would normally use in Italy. It’s a consistency thing and you need them to help keep it together and me the gnocchi pliable.

        Reply

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