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Sunchoke Gnocchi With Lemon-Sage Butter Sauce

There are some foods that seem impossible to make – gnocchi is one of them. Even just a year ago, I would have had no idea how to make these little pillows of pasta goodness. Here’s the good news: It’s really easy. No, really – I promise! Do you have a food processor? (If the answer is no, then here’s another super easy, “impatient pasta” recipe on the site you can make). If you do have a food processor then – YAY! – you’re on your way to making gnocchi!

Food Republic recently called this gnocchi recipe a “weeknight dinner’s dream”, so I thought I’d share it here on Impatient Foodie too! In case you are not familiar with them, sunchokes have a taste that is similar to artichokes, though more delicate. When you pair the sunchoke gnocchi with some butter, sage, parmigiano, and lemon zest you’ll be in absolute heaven. This whole recipe takes about 30 minutes to make from prep to plate. If you’re a vegan, you can make these sunchoke gnocchi would with my vegan pesto! That’ll be delicious as well (and very summery!)

If you fall in love with sunchokes (I know I did)– , there is an entire chapter devoted to them in my cookbook and also a great vegan soup available on the site from a while back.

Hope you enjoy! Take a pic and tag me on Instagram if you make this – I’d love to see your culinary creations!

Quick, Easy Sunchoke Gnocchi With Lemon-Sage Butter

Serves 4

Ingredients

Kosher salt

2 pounds sunchokes, scrubbed clean and cut into 1-inch cubes

1 cup ricotta cheese

1 large egg

3 cups all-purpose flour

Freshly ground pepper

1/4 pound unsalted butter

1/2 cup fresh sage leaves

1 lemon, zested and halved

1/2 cup grated Parmigiano-Reggiano cheese

Instructions

  1. Bring 2 pots of salted water to a boil (one for the sunchokes, the other for the gnocchi).
  2. Add the sunchokes to one of the pots of boiling water and cook until tender, about 10 minutes. Drain and let cool, 5 to 10 minutes.
  3. Transfer the sunchokes to a food processor and process until smooth. Add the ricotta, egg, flour, and 2 generous pinches of salt and pepper. Pulse a few times until evenly incorporated.
  4. Remove the dough from the food processor and transfer into a large plastic storage bag. Push the dough down into one of the corners of the bag and cut 1 inch off the corner. Set aside.
  5. In a large skillet, melt the butter over medium-high heat and cook until slightly browned, about 5 minutes. Add the sage and lemon zest and remove from the heat.
  6. Pipe the sunchoke batter directly into the other pot of salted boiling water by squeezing the bag gently in one hand to force the dough out and cutting the dough into 1-inch segments just before they fall into the pot. Cook the gnocchi for about 4 minutes, until they float. Remove from the water using a slotted spoon or sieve and transfer to the butter sauce. Stir gently to coat the gnocchi in the sauce.
  7. Serve the gnocchi with the grated Parmigiano and a squeeze of fresh lemon juice.

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