ACTIVE TIME: 20 MIN. I TOTAL TIME: 35 MIN. I SERVES: 3 – 4
Ingredients:
- 3 tablespoons of olive oil
- 2 teaspoons of minced garlic
- 4 – 5 fresh sage leaves
- 1 1/2 pounds purple Japanese sweet potato (about 2 medium potatoes)
- 1/2 teaspoon salt
- 1 cup 1:1 Bob Red Mill’s 1:1 flour (plus more for dusting)
- 1 large egg
- 3 tablespoons grated Parmesan cheese
Instructions:
- Start by preparing the gnocchi.
- Peel and dice the sweet potatoes and add to the boiling water.
- Boil for about 15 minutes or until potatoes are fork tender.
- While still warm, place the potatoes into a ricer and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape and to cool.
- Once slightly cooled, add the egg and half of the flour and gently mix to combine. Add in the remaining flour and mix just slightly. Place the dough onto a clean surface dusted with flour. Knead the dough just until blended, about 4 or 5 times.
- Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough dusting the gnocchi with additional flour as you go.
- Bring a large pot of water to a boil.
- While waiting for the water boil, grab a skillet and begin sautéing the minced garlic with olive oil over medium heat. When the garlic becomes fragrant, add the sage leaves and crisp briefly.
- Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 2 to 3 minutes longer. Using a slotted spoon, transfer the gnocchi directly to the garlicky oil and sage.
- Turn the heat down to low and toss in the grated Parmesan cheese and carefully stir to coat the gnocchi. Let the gnocchi get a little crisp before stirring.
- Serve immediately with a yummy side like my Witches Brew Bread Dip.
