Sweet Potato Gnocchi with Browned Butter and Sage
By: Mama J from A Little Bit Crunchy, A Little Bit Rock and Roll
Gnocchi is a surprisingly easy pasta recipe to make. Instead of the traditional russet potato, sweet potatoes make a delicious and colorful alternative in this Sweet Potato Gnocchi. A simple sauce of browned butter and sage compliment it beautifully.
1 pound sweet potatoes
2 cups white or whole wheat flour (or more as needed)
1 egg, lightly beaten
cup parmesan cheese
1 teaspoon kosher salt
8 tablespoons (1 stick) butter
cup fresh sage, sliced thin
freshly grated parmesan cheese for topping
salt and pepper to taste
- Preheat oven to 450 degrees F.
- Roast the sweet potatoes for 40 minutes. When they are cool enough to handle, scoop out the potato and mash until smooth. Add 1 egg, 1 teaspoon kosher salt, 1/4 cup Parmesan cheese, and about 1 1/2 cups of flour. Mix and knead until a dough forms. Add more flour until it is no longer sticky.
- Divide the dough into four parts. Roll each part until it is long and skinny. Cut into 1-inch pieces. If you desire, run the gnocchi along the tines of a fork or gently across a pastry cutter to make the traditional marks. Place the finished gnocchi on a parchment lined pan.
- Bring a large pot of salted water to a boil. Boil the gnocchi in a couple of batches until they float to the top.
- In a large skillet (do not use nonstick for this) melt the butter. Continue cooking the butter just until it barley begins to brown. Add the gnocchi and sage and cook for about 3-4 more minutes, tossing them gently in the browned butter and sage. Season with salt and pepper and top with freshly grated Parmesan cheese.
This gnocchi recipe adapted from A Couple Cooks.