Sweet Potato Gnocchi


Our fav go-to fall fare is this handmade gnocchi that pairs perfectly with Mill St. Organic. Make ahead or double the recipe to build up a comfort-stash.



2 8-oz sweet potatoes
1 clove garlic, pressed
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) nutmeg
1 egg
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) Lactantia Salted or Unsalted Fresh
Churned Butter
2 shallots, thinly sliced
4 tbsp (60 mL) vegetable oil
1 bunch fresh sage, stem removed
parmesan shavings, to taste



Preheat the oven to 350°F (175°C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven and set aside to cool.

Once the potatoes are cool enough to work with, remove the peels and mash them in a large bowl. Blend in garlic, salt, nutmeg, and egg. Mix in flour a little at a time until you have a soft dough. Use more or less flour as needed.

Bring a large pot of lightly salted water to a boil. On a floured surface, roll the dough out in several long snakes, and cut into 1 inch (2.5-cm) sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, set aside.

In a side saucepan, melt butter and caramelize shallots until they become soft and slightly brown. In another pan, heat the vegetable oil and gently place whole leaves of sage in the oil. Slightly simmer until the edges become slightly browned, gently remove and place on paper towel to remove excess oil.

To assemble the dish, melt butter in a saucepan. Add the boiled gnocchi and sauté until the outside of the gnocchi becomes slightly browned. Add the shallots to the pan and heat throughout; transfer to a serving plate. Top with crispy sage and parmesan shavings.

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