I can’t believe I first published this recipe back in 2014. Where has the time gone? Same amazing recipe with updated pics and a video. This gnocchi recipe has all the fall flavors we love. Sweet potatoes, sage, nutmeg and brown butter is what you will find in these fluffy light orange pillows (not to be using for sleeping). The key to perfect gnocchi the balance of moisture and flour. Too much moisture and they fall apart when they cook, too much flour and they turn out heavy, not light and fluffy. I have a couple of must do’s to ensure the best texture. One is not boiling the potatoes (more below on this) Two, only add enough flour to keep the dough together. Why microwave and not boil the potatoes? This method ensures that the potatoes do not take on any moisture to make keep them from falling apart. No boiling of the gnocchi is necessary for this recipe What makes this Sweet Potato Gnocchi with Sage Butter unique is, there is no need to boil the gnocchi before pan frying. It is better if you don’t because you want them to crisp and not be water-logged. They cook so quickly in the butter that makes them crispy on the outside, soft on the inside. To store the gnocchi Freeze immediately if you’re not going to use them right away. Spread onto a tray or cutting board and freeze. You can cook them right from frozen, this way when you move them around they keep their shape and don’t stick together. Serving suggestion I like to serve this Sweet Potato Gnocchi with Sage Butter with a side of easy marinara sauce (< click text for recipe). Because the butter is quite rich, the sauce adds a nice freshness. If you’ve tried this Sweet Potato Gnocchi with Sage Butter or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers! If the ricotta is very watery, drain in a sieve for 30 minutes to remove as much liquid as possible
