Description
Make comforting Sweet Potato Gnocchi tossed in a rich, nutty brown butter sauce infused with fresh sage. This recipe brings seasonal warmth to your table.
Ingredients
Scale
- 1 pound sweet potatoes, baked and cooled
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg yolk
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 20 fresh sage leaves
- Pinch of black pepper
Instructions
- Peel the baked sweet potatoes and mash them thoroughly until smooth. You need about 1.5 cups of mashed sweet potato.
- In a bowl, combine the mashed sweet potato, flour, egg yolk, and salt. Mix gently until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Knead very briefly, just enough to bring it together.
- Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick.
- Cut each rope into 1-inch pieces to form the gnocchi. You can leave them as pillows or roll them over the back of a fork for ridges.
- Bring a large pot of salted water to a boil.
- Cook the gnocchi in batches. Drop them into the boiling water; they are done when they float to the surface (about 2-4 minutes). Remove with a slotted spoon.
- While the gnocchi cooks, prepare the brown butter sauce. Melt the butter in a large skillet over medium heat.
- Continue cooking the butter, swirling occasionally, until it foams, then develops brown milk solids at the bottom and smells nutty (about 5-7 minutes).
- Add the fresh sage leaves to the brown butter. Cook until the sage is crisp (about 1 minute).
- Carefully add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat.
- Season with black pepper before serving immediately.
Notes
- Ensure your sweet potatoes are completely cooled before mixing the dough; warm potatoes make the dough sticky.
- Use a light hand when mixing the dough; overworking develops gluten, resulting in tough gnocchi.
- If your dough feels too wet, add flour one tablespoon at a time until it is manageable.
- Taste the water before seasoning the dough; sometimes the salt in the butter sauce is enough.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling and Pan-Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 7g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg