Gnocchi has always been something I loved to order at Italian restaurants because it was something I would never make at home- it would be too hard and time-consuming (or so I thought)! Turns out, homemade gnocchi takes only 30 minutes from start to finish, and couldn’t be easier. Sweet potato gives the gnocchi a festive fall flavor and the sage brown butter sauce screams comfort food. Whole wheat pastry flour makes these Whole Wheat Sweet Potato Gnocchi light and nutrient-dense.
What (your ingredients):
1 large sweet potato
1 cup whole wheat pastry flour
4 tablespoons butter
10 fresh sage leaves
Salt and pepper
How (your directions):
Microwave sweet potato for about 6 ½ minutes until tender. Allow to cool slightly.
Once cool enough to touch, remove skin from sweet potato and mash the flesh (you should have about 2 cups of sweet potato).
Knead 1 cup of whole wheat pastry flour with the sweet potato until a ball forms. Do not over knead, as you want light and fluffy gnocchi!
Bring a pot of salted water to a boil.
Meanwhile, cut the dough into 4 segments. Flour your surface and roll each segment into a long rope.
Using a knife, cut the rope into small pillow-shapes. Use your finger to press a small print into the pillow shapes, which allows the gnocchi to hold more sauce.
In small batches, toss the gnocchi into the boiling water and cook until the gnocchi floats to the top, about 3 minutes. Do not overcrowd the pot so that the gnocchi do not stick to each other.
In a large pan, bring butter to a simmer, add sage leaves, and allow butter to brown (not burn!).
Add gnocchi to sage brown butter and sauté for about 3 minutes.
Why (the science): Whole wheat pastry flour is my favorite baking and cooking hack to replace all purpose white flour. It has the same texture and lightness of white flour, but has all of the fiber, vitamins, and minerals intact!