Sweet Potato Gnocchi with Crispy Sage


Sweet Potato Gnocchi with Crispy Sage

Servings 4


  • Gnocchi:
  • 1 pound sweet potato, (about 2 large)
  • 1 large egg, beaten
  • ½ cup whole milk ricotta cheese
  • ½ cup Parmesan cheese, divided
  • teaspoons kosher salt, plus more to boil water
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon ground nutmeg
  • 1 tablespoon fresh thyme leaves, (optional)
  • 2 cups flour, plus more for dusting
  • 6 tablespoons butter
  • ¼ cup cooked bacon pieces
  • fried crispy sage
  • ½-1 cup heavy cream
  • Crispy Sage:
  • 1 small bunch fresh sage


  • Gnocchi:
  • Bake the sweet potatoes in the oven (approximately 1 hour) until fork tender or microwave 8-10 minutes. Once cool enough to handle, scoop the flesh of the sweet potatoes into a mixing bowl. Discard the skin. Add the egg, ricotta, ¼ cup parmesan, salt, black pepper, nutmeg, and thyme (if using). Mash the mixture until all of the ingredients are well combined and almost completely smooth.
  • Add the flour ½ cup at a time, kneading very gently after each addition (don’t over-knead it or it will get tough). As the dough becomes easier to handle transfer it to a clean floured work surface.  Roll the dough into a large log, and cut it into 3 sections. Cut a slice off of the log on the short side. Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch nuggets.
  • Dip the tines of a fork in flour; roll each nugget against the tines to score the nugget and create a rough oval or simply press your thumb or index finger in the center to make an indentation. Place the gnocchi onto a floured baking sheet. Repeat to roll and shape all the dough. Cover and refrigerate the gnocchi for 30 minutes and up to 24 hours.
  • When ready to cook, melt butter in a large skillet over medium heat, swirling occasionally, until the foam subsides and the butter turns a golden-brown color and smells nutty and toasty, about 3-4 minutes.
  • Bring a large pot of water and 1 tablespoon of salt to a boil. Add the gnocchi, and boil until the gnocchi rises to the surface (3-4 minutes). Drain and immediately add to the skillet with the brown butter and quickly sauté for 1-2 minutes. Add crispy bacon, fried sage, and heavy cream. Cook for 2-3 minutes. Top with parmesan cheese. Enjoy!
  • Crispy Sage:
  • Heat the oil in a large skillet over medium-high heat. Once hot, add a few sage leaves at a time to the oil and fry for 15-20 seconds, until crispy (making sure the sage does not turn brown). Transfer the sage leaves to a paper-towel lined plate. Set aside until ready to use.