Sweet Potato Gnocchi in Sage-Butter

For the Gnocchi:
1 cup whole milk ricotta
1 cup sweet potato, peeled, roughly chopped and cooked
2 eggs
2 cups Parmigiano Reggiano
1 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon nutmeg

Making the Gnocchi:
See Recipe Here

For the Sauce:
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage leaves 
Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have a toasty aroma, swirling pan occasionally, about 3 to 5 minutes. Add chopped sage (careful, mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Add the warm gnocchi and gently toss to coat.
Finish with freshly grated Parmigiano-Reggiano and serve!


© Giovanni Cucullo 2010

Ricotta Gnocchi


Every time I hear someone say that they don’t like gnocchi because it is such a heavy pasta, I offer to make them my pillowy-soft version.

The Four Basic Ingredients for Ricotta Gnocchi:

  • Ricotta Cheese
  • Parmesan
  • Flour
  • Eggs



This recipe is taken from my cookbook: 
Ricette di Maria – Maria’s Recipes

The word gnudi means naked because these delicate little dumplings are simply made by boiling a ravioli filling, otherwise known as naked ravioli.

It’s ravioli without the pasta or you may also call them ricotta gnocchi.

Serves 4

1/2 stick of butter
4 cups ricotta cheese
2 eggs, lightly beaten
6 tablepoons flour
1 cup freshly grated Parmigiano-Reggiano
½ teaspoon salt
½ teaspoon freshly ground black pepper
Pinch of ground nutmeg

  1. In a large bowl combine the ricotta cheese, eggs, flour, half of the Parmesan, salt, pepper and nutmeg.  Mix to combine then place in the refrigerator for about an hour to allow the mixture to firm up.
  2. Preheat oven to 400 degrees and bring a pot of salted water to boil.
  3. Lightly flour your hands and roll 1 tablespoon of the mixture at a time into small balls. Gently drop the balls into the water and boil for about 5 minutes or until they slightly puff. Using a slotted spoon, remove the gnocchi and set them on a towel to drain.
  4. Melt 2 tablespoons of butter and coat the bottom of a 10-inch baking dish. Arrange the gnocchi in the dish in one layer about ¼ inch apart. Melt the remaining butter and pour over the gnudi. Sprinkle with the remaining Parmesan, some freshly chopped sage leaves and bake for 5 minutes. Serve.