Sweet Potato Gnudi with Sage Butter Recipe - Allrecipes.com
Sweet Potato Gnudi with Sage Butter Recipe
  • READY IN 3+ hrs

Sweet Potato Gnudi with Sage Butter

Recipe by  

"'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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    1 hr
  • COOK

    40 mins
  • READY IN

    3 hrs 10 mins

Directions

  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.
  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.
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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.
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Reviews More Reviews

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.

 
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!

 
Dec 08, 2014

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 suggests) I stopped out of fear. But the dough was still pretty moist. I figured maybe once i formed the gnudi and refrigerated that would help it to firm up. Wrong again. Once I dropped each gnudi into the boiling water they just opened up and turned to mush. I tried cooking for less time; I tried cooking more time and nothing worked. I think I just did not have enough flour. Ended up giving up. Luckily we had plenty of other sides so it wasn't missed. I'm still giving this recipe 3 stars because I'm sure this was a user error situation. But it would have helped me if the recipe could have a measurement for how much mashed sweet potato is needed. Perhaps I picked out potatoes that were too large and therefore had more water.

 

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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.

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About the Cook

 
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