Almost any vegetable can become the perfect dumpling.

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Sweet Potato Gnocchi With Brown Butter and Sage

Photo of two bowls of sweet potato gnocchi next to two glasses of white wine.

You don’t need potatoes to make perfectly tender, chewy gnocchi. In fact, Epi staff writer Kendra Vaculin often turns to carrots, beets, broccoli, squash, or whatever’s in her fridge. Almost any vegetable can easily become a bowl of pillowy dumplings—just follow her simple guide.

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