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Chloe's Kitchen

Gnocchi (pronounced NYO-kee) are soft little pillows of potato heaven that pretty much put regular noodles to shame. I like to make the dough with sweet potatoes and pan-fry the gnocchi with a touch of vegan butter and fresh sage leaves. You get extra points if they make it to the plate before going into your mouth!

Make-Ahead Tip
Uncooked gnocchi can be made in advance and kept frozen for up to 1 month or refriger- ated for 3 to 4 days until ready to boil.

Posted by FW Media Published See FW Media's 84 projects » © 2022 Chloe Coscarelli / Simon & Schuster · Reproduced with permission. · Photography by Miki Duisterhof
  • Step 1

    Preheat the oven to 425 degrees.

    Pierce sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle.

  • Step 2

    Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely.

  • Step 3

    Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, ½ cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky, dough has formed, divide it into six portions. Generously flour the work surface and your hands. Roll each portion of dough into ropes about ½ inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows. If desired, roll each pillow on fork tines to make decorative ridges.

  • Step 4

    Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat margarine and sage in a large nonstick skillet until the margarine begins to bubble.

  • Step 5

    When the water is boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper.

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