• Hana Kovac

Sweet Potato Gnocchi with Sage Butter

Italian kitchen is, for whatever reason, my kid's favourite. Sourdough pizza, meatballs with tomato sauce and of course, gnocchi. I have nothing against white potatoes gnocchi once in a while (for kids only, of course) but sweet potatoes are definitely a better option.

Sweet Potato Gnocchi with Sage Butter


1 big sweet potato/ 400 grams, cooked

einkorn flour

1 tbsp. ghee or butter, melted

1 tbsp. parmesan cheese

To serve

Ghee and sage leaves


1. Mash the sweet potato with ghee or butter and parmesan cheese. Add flour while mixing to end up with slightly sticky dough.

2. Flour a plate, put the dough onto it and put in a fridge for one hour.

3. Divide the dough into small balls. With the help of a fork, make gnocchi - gently press the fork on the ball and shape using your fingers. You can also use polenta and roll each gnocchi in it. This creates nice crust on the outside of each gnocchi.

4. In a big pot with salted boiling water, dump the gnocchi. They are cooked when they float on the surface.

5. Replace into a pan set on low heat with ghee and sage leaves.

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