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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

Teri & Jenny
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 20 mins
Chill Time 1 hr
Total Time 50 mins
Course dinner
Cuisine Italian-american
Servings 6
Calories 394 kcal

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
  • 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.

Nutrition

Calories: 394kcalCarbohydrates: 43gProtein: 10gFat: 21gSaturated Fat: 9gCholesterol: 70mgSodium: 542mgPotassium: 312mgFiber: 4gSugar: 9gVitamin A: 6306IUVitamin C: 3mgCalcium: 141mgIron: 2mg
Keyword gnocchi, sweet potato recipe
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