READY IN 3+ hrs

Sweet Potato Gnudi with Sage Butter

Read Reviews (2)

"'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." — Cazuela

Directions

Preheat oven to 400 degrees F (200 degrees C).
Roast sweet potatoes in the preheated oven until tender, about 1 hour; set aside until cool enough to handle.
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.
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.
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.
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.
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.

Kitchen-Friendly View

PREP 1 hr
COOK 40 mins
READY IN 3 hrs 10 mins

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.

Reviews More Reviews

Feb 28, 2013

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!

—jenny

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Nov 23, 2012

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 instead of just egg yolks. Omitted the butter sauce for a healthier marinara to reduce calories. These would be great with a pesto or alfredo sauce also. Tip: if you have a scoop for cookie dough it works great for making the balls.

—Salgal

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4 Ratings

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Nutrition

Calories
286 kcal
14%

Carbohydrates
22.7 g
7%

Cholesterol
98 mg
33%

Fat
17.7 g
27%

Fiber
2.5 g
10%

Protein
9.7 g
19%

Sodium
520 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Gnudi with Sage Butter

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 286
Calories from Fat: 159

% Daily Value *
Total Fat 17.7g 27 %
** Saturated Fat 10.8g 54 %
** Cholesterol 98mg 33 %
Sodium 520mg 21 %
Potassium 313mg 9 %
Total Carbohydrates 22.7g 7 %
** Dietary Fiber 2.5g 10 %
Protein 9.7g 19 %
** Sugars 3.2g
Vitamin A 214 %
** Vitamin C 3 %
Calcium 29 %
** Iron 10 %
** Thiamin 10 %
** Niacin 20 %
** Vitamin B6 11 %
** Magnesium 11 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.