Garlic and Sage Sweet Potato Gnocchi
Ingredients
- 1 Sweet potato (softened)
- 1.5 Cups Flour (plus more for dusting)
- 1.5 Tsp Salt
- 3.5 Tbsp O' So Good Olive Oil (divided) You can use Garlic, Tuscan Herb, Pesto, Basil, or Rosemary
- 5 Cups Broccoli flourets
- 4 Tbsp Butter
- 1/3 Cup Heavy cream
- 2-3 Garlic cloves minced
- 1 Tsp Ground rubbed sage
- 1 Tsp Salt (to taste)
- 1/4 Tsp Pepper (optional)
- 1/4 Cup Shredded parmesan cheese
Instructions
- Poke holes in a sweet potato using a fork. Then to soften place in an oven for 20 minutes or wrap in a damp cloth and microwave for 7-14 minutes until soft. You may have to do a few rounds in the microwave rewetting the cloth between.
- When the sweet potato is soft scoop out the flesh into a bowl and discard the skin. Mash with a fork until there are no larger pieces.
- Then add the flour, salt, and 1/2 a tablespoon of olive oil. mix together well adding more flour if needed until you get a moldable ball that doesn't stick to your fingers.
- Cut off sections and roll out into a rope the size of your index finger.
- Then cut the rope into 1/2 inch squares.
- Using a gnocchi board make ridges in the gnocchi.
- You can also use the back of a fork.
- Then in a pot of boiling water cook the gnocchi for 2-4 minutes or until they float. You may have to do this in batches. After all the gnocchi has cooked strain and set aside. Then in the same water add in the broccoli flourets and cook for 1-2 minutes. Remove broccoli from the water and set aside.
- In a new pan add the remaining garlic olive oil and butter and melt until bubbly. Add in the gnocchi and fry until golden brown on the sides. Add in the cream, minced garlic, salt, pepper, broccoli, and sage and cook for 2-3 minutes. Remove from heat and top with shredded parmesan cheese. Enjoy!
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