Sweet Potato Gnocchi with Sage & Walnuts
INGREDIENTS
For the gnocchi
1 lb raw sweet potatoes
1 large egg
1 cup all-purpose flour, plus more for dusting
1 tsp kosher salt
For the sauce
6 tbsp unsalted butter
10-12 fresh sage leaves
½ cup Mariani walnuts, roughly chopped
¼ tsp kosher salt, plus more to taste
¼ tsp freshly ground black pepper
Grated Parmesan cheese, optional
INSTRUCTIONS
Cook the sweet potatoes. Pierce the sweet potatoes several times with a fork. Place them on a microwave-safe plate and microwave on high for 5 minutes. Carefully turn the potatoes and continue microwaving in 1-minute increments until very tender and easily pierced with a fork, about 7-10 minutes total, depending on the size of the potatoes. Let the potatoes cool for 3-5 minutes, then peel and discard the skin.
Add the potatoes to a large bowl and mash until smooth. Add the egg and salt and mix to combine. Add the flour and mix with a wooden spoon until a soft dough forms. The dough should be slightly tacky but workable.
Transfer the dough to a lightly floured surface and divide into 4 pieces. Roll each piece into a rope about ¾-inch thick. Cut into ¾-inch pieces and dust lightly with flour to prevent sticking.
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Transfer the gnocchi to a plate using a slotted spoon. Reserve ½ cup of the cooking water.
Melt the butter in a large skillet over medium heat. Once the butter begins to foam and turn golden brown, add the sage leaves and walnuts. Stir frequently for 1-2 minutes until the butter smells nutty, the walnuts are toasted, and the sage is crisp. Spoon out a few crisp sage leaves for garnish if desired.
Add the cooked gnocchi directly to the skillet. Gently toss to coat, adding 2-3 tablespoons of the reserved cooking water to emulsify the butter. Season with salt and pepper to taste. Plate immediately, garnishing with extra toasted walnuts, crispy sage, and Parmesan (if desired).