Bake the sweet potatoes in a preheated oven at 375 degrees F.
On a clean surface, mix flour and 30 grams of grated parmigiano reggiano.
Peel the baked sweet potatoes and rice them over the flour and parmigiano mixture. Season with salt, pepper, and grated nutmeg.
Gently combine the ingredients together in order to obtain homogenous dough. Ensure all the ingredients are properly mixed together. (Make sure not to overwork the dough).
Roll the dough into a 'sausage shape' (about 1/2 inch thick) and then cut it into pieces, about 3/4 inch long.
To shape the gnocchi, pick up a piece of the dough, press it together with your finger tips against the tines of the fork, or to a wooden gnocchi paddle.
Drop the gnocchi into a large pot of salted boiling water. When they float to surface, sauté in a skillet with melted butter and fresh sage. Add a little of the pasta water, sprinkle with grated parmigiano reggiano, and serve.
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Notes
Chef Notes: This is a great way to keep some togetherness and excitement at home. Using healthy sweet potatoes and simply serving them with butter and sage, as a classical base sauce. This is most traditional potato gnocchi or maybe if you feel like being creative try a wonderful fresh tomato and basil sauce - it’s a great choice.Wine Pairing: Canadian RieslingJuice Pairing: Minted CucumberEquipment:Potato RicerGnocchi PaddleOther sauce choices:Classic Tomato SauceOrecchiette Sauce