Roasted Sweet Potato Gnocchi with Sage Brown Butter
Roasted Sweet Potato Gnocchi with Sage Brown Butter
This recipe showcases the comforting flavors of America's heartland by combining crispy roasted sweet potato gnocchi with the savory, nutty taste of sage brown butter.
š Ingredients
- 2 large Russet sweet potatoes
- 1 cup All-purpose flour
- 1/2 cup Grated Parmesan cheese
- 1 large Egg
- 1 tsp Salt
- 1/2 tsp Black pepper
- 4 tbsp Unsalted butter
- 4 sprigs Fresh sage leaves
- 2 cloves Garlic
šØāš³ Instructions
- 1
Step 1: Preheat the oven to 400Ā°F (200Ā°C). Pierce the sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
- 2
Step 2: Scoop the flesh of the sweet potatoes into a ricer or food mill, and process until mashed.
- 3
Step 3: In a large bowl, combine the mashed sweet potatoes, flour, Parmesan cheese, egg, salt, and black pepper. Mix until a dough forms.
- 4
Step 4: Divide the dough into 4 equal pieces and roll each piece into a long rope.
- 5
Step 5: Cut the rope into 1-inch pieces to form the gnocchi.
- 6
Step 6: Bring a large pot of salted water to a boil and cook the gnocchi for 2-3 minutes, or until they float to the surface.
- 7
Step 7: In a large skillet, melt 2 tablespoons of butter over medium heat.
- 8
Step 8: Add the sage leaves and cook for 1-2 minutes, or until crispy.
- 9
Step 9: Remove the sage leaves from the skillet and set aside.
- 10
Step 10: Add the remaining 2 tablespoons of butter to the skillet and cook until golden brown, stirring constantly.
- 11
Step 11: Remove the gnocchi from the water with a slotted spoon and add to the skillet with the brown butter.
- 12
Step 12: Toss the gnocchi with the brown butter and crispy sage leaves.
š” Pro Tips
To prevent the gnocchi from sticking together, dust them with a little bit of flour after cutting. To prevent the sage leaves from burning, remove them from the skillet when crispy. Store the brown butter in an airtight container in the refrigerator for up to 1 week.