Once upon a time, there was an Italian farmer and his wife who was waiting for her dear husband to return from the field. She made some pasta and poured some wine. The beloved husband returned and ate his pasta and drank his wine. He kissed his wife and said 'Amore! Your food is delicious as always. But I am a bit tired of pasta.' 'Don't you worry, my dear husband,' the wife replied, 'Tomorrow you will have something different. '

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Recipe Summary

prep:
30 mins
cook:
1 hr 25 mins
additional:
25 mins
total:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.

  • Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.

  • Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon; knead together by hand as dough becomes tougher.

  • Dust your work surface with rice flour. Place the dough on the surface; it will be quite sticky. Cut into 8 pieces; place on a tray and freeze until easier to handle, about 10 minutes.

  • Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes.

  • Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.

Cook's Note:

If not boiled immediately, gnocchi can be frozen in a resealable plastic bag for months.

Nutrition Facts

414 calories; protein 10.3g 21% DV; carbohydrates 73.1g 24% DV; fat 8.6g 13% DV; cholesterol 34.6mg 12% DV; sodium 108.7mg 4% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2019
We prefer not to eat white potatoes, so I made this with all sweet potatoes. It was fantastic! This gnocchi was better than any we have had in any restaurant. I think it's that the sweet potatoes add such a distinct, and slightly sweet flavor. The sage butter sauce is perfect also. I made enough that I put half in the freezer for later. I served that second act with a butter, sun dried tomato, garlic sauce - also added some frozen peas. It was super! Today I'm making some more of this gnocchi again. Thank you for this delicious recipe! Read More
(2)

Most helpful critical review

Rating: 3 stars
05/28/2020
I made the gnocchi following the recipe exactly. It was good and the dough was easy to handle using rice flour. The gnocchi were very tender as I did not use all the flour. But the flavor wasn't as good as making with just sweet potato and omitting russet potato. I liked the flavor of Chef Johns Sweet potato gnocchi better with the Sage butter sauce. I still have some gnocchi ready to boil and will try with a cheese sauce for the rest. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/19/2019
We prefer not to eat white potatoes, so I made this with all sweet potatoes. It was fantastic! This gnocchi was better than any we have had in any restaurant. I think it's that the sweet potatoes add such a distinct, and slightly sweet flavor. The sage butter sauce is perfect also. I made enough that I put half in the freezer for later. I served that second act with a butter, sun dried tomato, garlic sauce - also added some frozen peas. It was super! Today I'm making some more of this gnocchi again. Thank you for this delicious recipe! Read More
(2)
Rating: 5 stars
01/18/2020
I used Gluten Free flour and I had the sauce made early and the sage soaking in it so there was more flavor to the sage butter sauce Read More
(1)
Rating: 3 stars
05/28/2020
I made the gnocchi following the recipe exactly. It was good and the dough was easy to handle using rice flour. The gnocchi were very tender as I did not use all the flour. But the flavor wasn't as good as making with just sweet potato and omitting russet potato. I liked the flavor of Chef Johns Sweet potato gnocchi better with the Sage butter sauce. I still have some gnocchi ready to boil and will try with a cheese sauce for the rest. Read More
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Rating: 5 stars
07/25/2020
I made this exactly to the recipes and it was great. only thing I would do, id add more fresh sage. Read More
Rating: 3 stars
05/27/2018
This was the first time making gnocchi for me. I think I used too much flour and the result was that the gnocchi turned out too firm--almost rubbery. Also next time I will probably use two sweet potatoes instead of using the russet potato. Read More
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