Girls + Gnocchi.

Eight ingredients, 30-40 minutes from prep to your belly, Chrissy Teigen’s sweet potato gnocchi with brown butter and sage sauce will be sure to knock your socks off!

I’ve been incredibly blessed to be surrounded by a great group of girlfriends since I’ve moved to Toronto. The one thing I love about them is that we always find something fun to do. Last week, we decided to get together and teach our girlfriend Kar how to make gnocchi after a quick 5km run! Now that her kitchen is nearly renovated, she’s run out of excuses as to why she doesn’t cook (shaking my head). With a brand new kitchen calling her name, we figured we’d get together and teach her how to make gnocchi – a staple, a food group entirely on its own! Now, you might think we tossed her in the deep end like the gnocchi we’re about to make, but this recipe is easy to follow and takes less time than you’d think.

With the ability to substitute certain ingredients, such as the milk or flour - based on an intolerance or preference, the recipe isn’t going to throw your weight watcher points into oblivion or have you counting the number of gnocchi on your plate. Other than the deliciously satisfying brown butter sage sauce, I’d chalk this up to a nutritious plate of gnocchi.

Whether you prepare this dish alone, with friends, or with your partner, it’s fun and easy to make. So, pour yourself a glass of vino and follow along:


For the gnocchi:

1 pound of sweet potato

1/3 cup of whole-milk ricotta cheese

½ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

¾ cups all-purpose flour (I like to use a bit more as the dough tends to become sticky as you roll it out)

For the sauce:

4 ounces of unsalted butter

¼ cup of sage leaves

½ cup Parmigiano-Reggiano (shaved or finally grated)

Pinch of kosher salt

Freshly ground pepper

For immediate consumption:

1 bottle opener (do not eat this)

1 bottle of vino (do consume this!)

X number of glasses (do not eat this either)


For the gnocchi:

(Hold on, did you pour yourself a glass of vino? If not, go ahead and do so!)

1. Cook the sweet potato;

a. Either wrap the sweet potato in a damp paper towel and throw it in the microwave on high until it’s soft (depending on your microwave, anywhere between 10-15 minutes), or,

b. Boil on high heat until the sweet potato is soft.

2. Once the sweet potato has cooled (unless you have a high tolerance for heat and can hold it straight out of the boiling hot water…) peel the potato and mash it in a medium bowl until smooth.

3. Add the ricotta to the mashed sweet potato, salt and pepper, and then add the flour. You’ll want to create a dough-like consistency (I say dough-like because it will often remain a bit sticky unlike some bread recipes), adding a tablespoon of flour at a time until you see that it’s no longer sticking to every inch of the bowl.

4. At this point, bring a large pot of water with a pinch of salt to boil (fill it up about ¾ of the way – again, depending on size of the pot).

5. Now the fun part. This gives you every excuse to NOT work out, or at least not your arms. Take the dough out of the bowl and place it onto a floured surface. Begin to knead the dough by folding it and turning the dough 90 degrees every time until it stops sticking to your hands like silly putty! (tip: I sometimes add more flour here. I do this very carefully and only a tiny bit at a time – you don’t want to add an entire cup of flour).

6. Once your dough Is ready, cut the dough into manageable portions. Roll each section out about 12-15 inches long (you can make the gnocchi how think, thick, or long you want) and cut 1-inch pieces.

Tip: before you throw these delicious nuggets into the water, turn down the heat a little so that the water isn’t boiling (no bubbles).

7. Now, throw 8-12 gnocchi at a time into the pot of water, stirring occasionally to ensure they don’t fall to the bottom and stick. Once the pop up, give them 15-20 seconds and pull them out. They should be tender yet firm. Repeat this until they’re all cooked (I keep mine in a bowl with a drizzle of olive oil so they don’t stick).

For the sauce:

1. In a pan of your choice, bring the butter to medium-high heat so the butter begins to foam then lower the heat. Stir, stir, stir.

2. Once the foam begins to slowly subside, throw in your sage! The sauce is done once the sage becomes crispy. Mm, the aroma at this stage is divine! I could eat the sauce as is…but don’t do it, I’ve burnt my tongue…


1. Plate the gnocchi.

2. Coat with delicious brown butter sage sauce (leaving 1 per plate off to the side).

3. Top with Parmigiano-Reggiano, salt and pepper, and add a sage leaf for garnish, which you’ll eat right away.

Recipe found in Chrissy Teigen's cookbook: Cravings: Recipes For All The Food You Want To Eat.

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