As a longtime vegetarian, I’m constantly on the lookout for filling and flavorful recipes to satisfy my appetite. Sweet potato gnocchi is a fun take on the classic Italian dish that I love to throw together. With just six ingredients, the popular pasta is quick to make and can be used as a side or main dish.

Ingredients:

  • One large or two small sweet potatoes
  • One egg or flax egg
  • ½ cup of fresh Parmesan cheese
  • Around 2 cups of flour
  • 2 to 3 tablespoons of butter
  • Two to four sage leaves

Steps:

Poke holes into the sweet potato. Bake the sweet potato in the oven (about 15 to 30 minutes at 425 degrees Fahrenheit) or heat in the microwave (about 6 to 10 minutes) until soft.

Let the potato cool until safe to touch. Remove all potato skin. Mash the potato until smooth.

Add egg, Parmesan cheese and flour. Mix the ingredients together. Knead until the dough is firm and doesn’t stick to your hands. You may need to add more flour depending on how much sweet potato you use.

Form dough into a ball and divide into four sections. Take the sections and roll into one-inch ropes. Using a sharp knife, slice into 1/2-inch pieces.

Optional step: roll the gnocchi chunks along the back of a fork to create a small, ridged design.

Add gnocchi to a pot of boiling water. Gnocchi are done when they float to the surface after about two to three minutes. Drain the gnocchi after all the pieces have floated to the surface.

In another pan, melt the butter. Add the sage leaves. Cook the mixture until the butter begins to brown and gives off a nutty aroma.

Toss the gnocchi into the pan and cook until the sides are golden brown and crispier.

Remove from heat and top with Parmesan cheese.

Notes:

This dish serves at least two, depending on how hungry you are and how much sweet potato was used.

Be sure to use vegetarian Parmesan cheese to make the dish fully vegetarian. If you are vegan, try using a flax egg. To make a flax egg, mix 1 tablespoon seed and 3 tablespoons of water. Let the mixture sit for about five minutes so it can thicken. Once the mixture has combined, add to the dish as you would a regular egg.

Hailey Hoffman is a visual journalist for The Astorian. Contact her at 971-704-1725 or hhoffman@dailyastorian.com

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.