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Sweet Potato Gnudi with Sage Butter

Rated as 3.88 out of 5 Stars

"'Gnudi' (or 'naked' ravioli without a pasta jacket) are tender dumplings simmered like gnocchi and, when made with sweet potatoes and finished in sage butter, present beautifully for a delicious autumn dish. You may need to add more flour--but less is better."
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Ingredients

3 h 10 m servings 315 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roast sweet potatoes in the preheated oven until tender, about 1 hour; set aside until cool enough to handle.
  3. Halve cooled sweet potatoes lengthwise and scoop the flesh from the peels. Discard potato peels. Mash the sweet potato flesh on a work surface and allow to rest for at least 30 minutes to cool and release moisture.
  4. Transfer mashed sweet potatoes to a bowl and mix with egg yolks, ricotta cheese, and 3/4 cup Parmigiano-Reggiano cheese. Stir in salt, black pepper, and nutmeg. Add flour gradually to the sweet potato mixture until the dough holds together. Start with 1/4 cup each semolina flour and all-purpose flour, adding more as you need to.
  5. Scoop dough by teaspoonful and roll into marble-size balls. Sprinkle a baking sheet generously with semolina flour and place gnudi onto the prepared baking sheet. Refrigerate at least 1 hour or overnight for best texture.
  6. Bring a large pot of salted water to a boil. Reduce heat to low and let the water simmer. Gently drop gnudi, about 12 at a time, into the simmering water and cook until they rise to the surface, about 4 minutes. Simmer for 4 more minutes and remove with a slotted spoon. Keep boiled gnudi warm while you finish cooking remaining batches.
  7. Melt butter in a large skillet over medium heat and cook whole sage leaves until they wilt and are beginning to brown, about 2 minutes; remove leaves. Retain butter in skillet. Stir chopped sage into the hot butter and cook until the butter begins to brown and give off a nutty fragrance, about 2 minutes. Gently mix the gnudi into the butter and sage until gnudi are coated. Garnish with whole sage leaves and sprinkle with 2 tablespoons Parmigiano-Reggiano cheese to serve.

Footnotes

  • Cook's Note:
  • The gnudi really benefit from a long refrigeration time, especially if the dough didn't need a lot of flour. I use a generous amount of semolina flour to keep them from sticking to each other.

Nutrition Facts


Per Serving: 315 calories; 17.8 g fat; 28.8 g carbohydrates; 10.7 g protein; 98 mg cholesterol; 520 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Entire family absolutely loved this, had them as a healthy Thanksgiving side dish. I used squash instead of the sweet potato because they are more carb & blood sugar friendly. Used 2 whole eggs ...

Most helpful critical review

I was so excited to try to make this recipe for thanksgiving and I totally failed at it. I was so nervous about adding too much flour and after putting in 1/2 cup (doubling what the recipe sugg...

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Entire family absolutely loved this, had them as a healthy Thanksgiving side dish. I used squash instead of the sweet potato because they are more carb & blood sugar friendly. Used 2 whole eggs ...

SO glad I tried these! Very tender, pillowy clouds of pasta. Everyone loved them. I made a large batch and froze the extra. Will be making these again!

I haven't made it but it might be helpful to say how much, in cups, sweet potato is required once they are baked. No one sweet potato is alike :)

I was so excited to try to make this recipe for thanksgiving and I totally failed at it. I was so nervous about adding too much flour and after putting in 1/2 cup (doubling what the recipe sugg...

I must have used well over 2 cups of flour before I had anything I could roll into balls. The flavor was great, but not great enough to win me over, sorry.

i only had all purpose flour and dry sage so the results where only ok. i don't think i would go out and buy the ingredients to make the dish but it was ok to use up sweet potatoes and ricotta c...

not appetizing at all, even bumping the flour up to 1.5 cups. Not recommended.

Like many others the flour ratio is waaayyyy off. Part of what drew me to this recipe was how little flour it called for. The end product wound up being something not compatible with my diet. I ...

Delicious, but difficult to get flour ratio correct