Sweet Potato Gnocchi via Farmigo: Your Personal Farmers Market

As a born and raised New Yorker, and one by way of Queens, Manhattan, and Brooklyn, I didn’t exactly grow up eating farm-fresh vegetables every day. In fact, I’d go so far as to say that I have never even set FOOT on a farm. Maybe a petting zoo. Does that count? No…probably not…


Farmigo gnocchi closeup

I got introduced to Farmigo recently, and I partnered with them on this post to create this gorgeous recipe using their farm fresh ingredients. I’m not going to lie, it’s definitely making me reconsider how I buy my food. And I’m someone who eats (and thoroughly enjoys) Taco Bell. So you know this is real talk right here.

Farmigo is farm to your door. That’s my way of explaining it. The food is harvested locally, sometimes even made AFTER you order, and then sent to a pickup spot near you. They cut out the middle man (supermarkets, bodegas, street carts with questionable smells), and bring the freshness right to you.


That said, it’s not delivery, which I can say I was SLIGHTLY disappointed with, but I’m also incredibly lazy. Again, being a New Yorker, we get used to (and spoiled by) convenience. The pickup center for my Farmigo order was 2 blocks from my house. TWO. BLOCKS. In my mind, that’s far. Yet, contradictory to everything I just said, I have to say on the flipside of my laziness, I actually liked picking it up. Something about that made it feel different. Like it had just left the farm and took a special car ride just for me. No delivery man, no mass production…something felt good about this.


I got a bunch of things that I want to share with you so you can go buy them too:

Bacon from The Piggery

Excellent meat to fat ratio. Great flavor. Cooked up EVENLY which is huge to me. I hate when my bacon is crisp on one side and the fat curls up and doesn’t hit the pan, so you’re left with fatty bits to chew on. No time for that. Also I’ve spent an inordinate amount of time analyzing bacon cooking.

Whole Cheddar Bites from Maplebrook Farms

Honestly, I have never ever had something like this before. They were bits of cheddar, but they weren’t sharp (which is normally my preference), they were mild, and they were softer and a little chewy. These reminded me of cheese curds, so naturally I was/am obsessed with them.




Rainbow carrots are one of my favorite root vegetables. Also I bet you didn’t even know I LIKE vegetables. Truth be told, I love vegetables. Roasted with a little olive oil, salt, pepper and maybe garlic. That’s it. I’m good. These carrots were not only pretty, but they tasted so different from supermarket carrots.

Ricotta from Maplebrook Farms + Baguette Bread from Tom Cat Bakery


These don’t come together in one package, but they damn well should. I dunked the fresh bread in the ricotta and I swear I could have eaten that as a meal. I also ate the ricotta with a spoon but that’s neither here nor there…don’t judge me.

Now onto the recipe. I actually adapted this recipe from Chrissy Teigen’s new cookbook, Cravings. Which is a great cookbook, by the way. Many delicious recipes up in there. This was my first time making gnocchi, let alone sweet potato gnocchi, and it was actually relatively easy. I had to add more flour though, as my sweet potato from Farmigo was the size of a small dog. Her recipe calls for 3/4 cup of flour, I used 1 cup. And tweaked a few things here and there.

Farmigo_gnocchi orange

Sweet Potato Gnocchi w/Brown Butter and Sage


  • 1 pound sweet potato (1 large potato)
  • 1/3 cup whole milk ricotta cheese
  • 1/2 tsp freshly ground black pepper
  • Kosher salt
  • 1 cup all purpose flour


  • 1 stick (4 ounces) unsalted butter
  • 1/4 cup fresh sage leave
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
  • Kosher salt and freshly ground black pepper


  1. Make the gnocchi. Her recipe says to pierce the sweet potato all over and microwave for 12-13 mins. I chose to pierce, wrap in tin foil and bake at 375 for an hour or so until soft. Again, my potato was massive so you choose – either way it has to be soft enough to mash.
  2. When the sweet potato is cool enough to handle, peel and mash the flesh with a potato masher or ricer (if you have one) in a medium bowl.
  3. Stir in the ricotta, pepper, and 1 tsp salt, then scatter the flour into the mixture. Mix with a fork until a doughy mixture forms that’s loose and shaggy but doesn’t stick to the sides of the bowl; if necessary, add more flour, 1 tbsp at a time and don’t overwork the dough.
  4. In a large pasta pot, bring a gallon of water to a boil over high heat and salt the water.
  5. Flour your work surface and dump the dough onto it. Flour your hands and gently knead the dough 10 times by folding the dough in half, pressing gently with the heel of your hand, and turning it 90 degrees each time – until it is no longer sticky. Add sprinkles of flour when necessary, but the less flour you use, the more tender the gnocchi will be.
  6. Divide the dough into 3 equal pieces and gently roll them into balls. On a floured surfacr, using your hands, roll one ball of dough into a 12-inch long, 1-inch thick log. Use a paring knife to cut the dough crosswise into twelve 1-inch pieces. Repeat with the remaining dough to form about 36 gnocchi.
  7. Drop the gnocchi gently into the boiling water, stirring after about 1 minute to ensure they aren’t sticking to the bottom of the pot. Cook until the float to the surface for a few seconds and are tender-firm. 4-5 minutes.
  8. Make the sauce. While the gnocchi are cooking, in a large skillet, melt the butter over medium-heat. When the foam subsides, add the sage and cook until the sage is crispy and the butter is browned, about 3-4 minutes.
  9. Drain the gnocchi (don’t rinse it or put into a colander like you would with spaghetti or something. Just add to the skillet. Toss to coat in the butter, add the parm, and season to taste with salt and pepper.
  10. Divide along bowls or plates, and garnish with more Parm.



This post is sponsored by Farmigo, all opinions are my own. Because I take food very seriously. 

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