· recipe ·
Sweet Potato Gnocchi with Brown Butter and Sage
Nutty brown butter and crisp sage balance the sweetness of the gnocchi, with Parmesan adding a salty finish.
Time and servings
- Prep
- 50 min
- Cook
- 75 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 480
- Protein
- 12 g
- Fat
- 19 g
- Carbs
- 65 g
Bake the sweet potatoes
Pierce the sweet potatoes and bake at 425°F220°C for 45 to 60 minutes, until completely tender. Baking keeps the flesh drier than boiling, which is useful for a sweet-potato dough.
Prepare the sweet potato
Split the sweet potatoes and scoop out the flesh. Pass it through a potato ricer, or use a potato masher until no lumps remain. Spread it out for a few minutes so surface steam can escape.
Mix the dough
Mix the smooth sweet-potato flesh with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold just until a soft dough forms, adding only enough remaining flour to make it workable.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the sage and cheese
Pat the sage dry, finely grate the Parmesan, and keep both ready near the stove.
Heat the cooking water
Bring 3 quarts3 liters water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Brown the butter
While the water heats, melt the butter over medium heat. When it foams, add the sage and cook until the milk solids turn hazelnut brown and the leaves are crisp. Remove the skillet from direct heat and add the black pepper.
Cook the gnocchi
Lower the gnocchi into the gently boiling water. As soon as they float, lift them out and let excess water drain away.
Coat and serve
Add the cooked gnocchi to the brown butter and turn gently until the ridges are coated. Add up to 1/2 tspup to 3 g of the salt only if needed and finish with Parmesan and the crisp sage leaves.
