The preparation of sweet potato gnocchi is the same as regular potato gnocchi, and they have an interesting taste that is slightly sweet as the name implies. It is not difficult once you have made them a few times, and if you don’t add too much flour they can be nicely light and fluffy. To be able to taste the sweet potato I served them with a very simple sauce of butter and sage. If you like you can add a bit of sugar to make them even sweeter.
400 grams (.9 lbs) sweet potatoes
100 grams (1/2 cup plus 2 Tbsp) flour
fresh sage, chopped
freshly grated parmigiano reggiano
Melt some butter and add the sage. Allow the sage to sweat in the butter for a few minutes over low heat.
As soon as some gnocchi are floating, transfer them to the butter and sage using a slotted spoon. Try to limit the amount of cooking water that comes along. Repeat until all the gnocchi have been transferred.