Sweet Potato Gnocchi in a Brown Butter Sage Sauce

Sometimes we drink with the girls and other times we cook with the girls! Instead of our usual method of downing a bottle of vodka in multiple bloody Caesars and going out to cause trouble, we decided to have a nice cute night and make gnocchi. It was fun, and all the girls helped prepare the gnocchi, sometimes we can be adorable! Although after we cooked… we still got drunk and went out to cause trouble. Some things never change 😉

Sweet Potato Gnocchi

Sweet Potato Gnocchi

Sweet potato gnocchi is absolutely delicious in a brown butter sage sauce, which is just browned butter with chopped sage. Very aromatic, this style of sauce complements the sweet potato gnocchi without over powering it. Of course we couldn’t just make regular gnocchi, we always need to be different!

Sweet Potato Gnocchi in a Brown Butter Sage Sauce

Sweet Potato Gnocchi in a Brown Butter Sage Sauce

Sweet Potato Gnocchi in a Brown Butter Sage Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Main

Ingredients:

  • 2-3 sweet potatoes (2 cups sweet potato purée)
  • Olive oil
  • 1 tsp salt, more for boiling the gnocchi
  • ½ tsp nutmeg
  • ½ tsp black pepper
  • 2 to 3 cups all purpose flour, more for dusting
  • ½ cup salted butter
  • ½ fresh sage leaves, chopped
  • 1 cup of parmigiano, shredded

Directions:

  1. Heat oven to 375 F. Cut sweet potatoes in half, rub the whole potato, including the cut side, with olive oil
  2. Place the sweet potatoes on a baking sheet, cut side down and bake until potatoes are easily pierced, about 45 minutes. Purée with a food processor or potato masher and reserve 2 cups of purée
  3. Combine sweet potato purée with salt, nutmeg and pepper. Add flour in increments of ½ cup, mixing well, with your hands, after each addition. Once you have a soft elastic dough, divide it into 6 equal sizes
  4. On a floured surface with floured hands roll each of the balls of dough into thin logs
  5. Cut the logs into the individual gnocchi, shape with a fork
  6. Bring a large pot of salted water to a boil
  7. Drop half the gnocchi inside, don’t let them stick to the bottom, and watch them float to the top of the water in about 5 minutes
  8. Use a slotted spoon and move them to a plate, repeat with the rest of the gnocchi
  9. Heat the butter in a saucepan on medium-low heat, melt it and add the chopped sage. Allow the butter to become a light brown color, then lower the heat
  10. Allow the first batch of gnocchi to roll in the sauce for 1-2 minutes before removing. Repeat with second batch of gnocchi
  11. Serve with plenty of parmigano cheese

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1 comment

  1. Dahlia April 26, 2016 at 2:25 pm Reply

    mmm

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