Making your own gnocchi is not as difficult or as time-consuming as you may think. Don’t be afraid to try it! Sweet potatoes, a favorite Mexican ingredient, give the dough for these gnocchi a subtle sweetness and added nutrients (sweet potatoes are rich in fiber and vitamins A, B, and C). A simple butter-sage sauce is all you need to finish off this satisfying dish.

　　

Ingredients

serves 4

　　1 pound sweet potatoes

　　2 tablespoons freshly grated Parmesan cheese, plus more for serving

　　1/8 teaspoon ground nutmeg

　　About 1 1/4 cups all-purpose flour, plus more for rolling

　　4 tablespoons (1/2 stick) unsalted butter

　　2 garlic cloves, minced

　　1/4 cup chopped fresh sage

　　Salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Wrap the sweet potatoes in foil, place them directly on the oven rack, and bake for 30 minutes, or until they are tender when pierced with a skewer. Let the sweet potatoes cool slightly. Then peel them and pass them through a potato ricer into a large bowl (if you don’t have a potato ricer, you can mash them with a fork). Let the sweet potato puree cool completely.

　　

Step 3

Stir the Parmesan cheese and nutmeg into the sweet potato puree. Mix in enough flour to form a firm, slightly elastic dough. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions. Using your hands, gently roll 1 portion on the work surface to form a 1/2-inch-thick rope. Cut it crosswise into 1/2-inch pieces. Roll each piece over the tines of a dinner fork to form grooves. Arrange the gnocchi in a single layer on a floured baking sheet. Repeat with the remaining 3 portions of dough.

　　

Step 4

Bring a large pot of salted water to a boil. Working in 2 batches, cook the gnocchi in the boiling water for 4 minutes, or until they float and are tender. Use a slotted spoon to transfer them to a platter.

　　

Step 5

Meanwhile, melt the butter in a small saucepan. Add the garlic and cook over medium-low heat for 5 minutes, or until the garlic is fragrant. Add the sage and cook for 2 minutes, until crisp. Sprinkle with salt and pepper.

　　

Step 6

Spoon the butter sauce over the gnocchi, sprinkle with Parmesan cheese, and serve.

　　Fresh Mexico