Homemade Sweet Potato Gnocchi With A Butter Sage Sauce (e19)

Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everybody's grandma), demonstrates how to prepare this gorgeous gnocchi dish. One of the wonderful things about gnocchi is that you can vary the recipe by using different ingredients. Though typically, Nonna makes her gnocchi with regular potatoes, they are delicious when substituted with sweet potatoes. You can also make them with pumpkin, or spinach or ricotta - feel free to get creative with your favorite ingredients.

The same can be said for the sauce - though sugo (tomato sauce) is Nonna's classic choice, a butter sage sauce is delicious on sweet potato gnocchi. The options are limited only by your imagination.

Gnocchi Recipe:
With a fork, pierce 4 sweet potatoes and bake for about 45 minutes at 400F. Cool for 5 minutes, and remove the skin.

Nonna makes 'a nest' on her board with 4 cups of flour. When you make gnocchi, because potato will vary in size and density, you may require more flour. Nonna used about 3/4 cup of flour more in the process of kneading the gnocchi. She works the flour into the dough until it is no longer sticky - but rather smooth. If you put too much flour, the gnocchi will become hard. Some people like them very firm - so it is up to you.

The 4 potatoes are mashed with a potato ricer, into the middle of the nest. Nonna adds 2 eggs and a cup of grated parmesan cheese. With her hands, she works in the flour and eventually gets it into a ball form that can be kneaded until smooth.

Cut a small portion from the dough and roll into snake-like ropes and cut them into inch-long pillows. Using a gnocchi board or a fork, roll them to decorate the gnocchi. The indentation on the other side of the gnocchi facilitates the cooking. Nonna puts them into the freezer until she is ready to ease in their handling. And if you wish, you can store them in an airtight package and freeze them for future use.

Gnocchi cook quickly. Add them to boiling, salted water and when they float, they are ready.

Butter sauce:
Melt 1/4 cup of butter in a saucepan, and add a few leaves of fresh sage. Then add in some crushed walnut (about 3 tablespoons) and a tablespoon of maple syrup. Once browned, add back the gnocchi, and you're ready!

Top with shaved parmesan and buon appetito!

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