Sweet Potato Gnocchi
My husband has been making this Sweet Potato Gnocchi for years and has it done to a science. While this take a little time, the result is absolutely delicious and the batch is large enough for at least two dinners. It is also a great recipe to take camping as it is quick to prepare once you arrive at your campsite. We’ve taken this with us on many of our road trips as an emergency backup meal and it’s amazing how many times you need a great go to meal.
This is a meal that is available at the Walt Disney Resort at Artist’s Point. I have not yet tried this at that location, but it sounds like a great variation. The official Walt Disney World recipe is on the Disney Parks Blog.
Sweet Potato Gnocchi Recipe
- 2 1-lb red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
- 12 oz. container fresh ricotta cheese
- 1 cup finely grated Parmesan cheese (about 3 ounces)
- 2 tbsp. brown sugar, packed
- 2 tsp. salt
- 1/2 tsp. freshly ground nutmeg
- 2 3/4 cups all-purpose flour
- 1/2 cup (1 stick) butter
- 6 tbsp. chopped fresh sage plus whole leaves for garnish
- Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
- Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Transfer to baking sheet.
- Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
- Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
- Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
- Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
- Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.
- Can freeze half the batch. Thaw for approximately 30 minutes then cook in butter as directed.
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