Sweet Potato Gnocchi with Brown Butter
These pillowy homemade sweet potato gnocchi are pan-fried in nutty browned butter with fresh sage for an elegant and comforting Italian-inspired dinner. The natural sweetness of the potato pairs beautifully with the rich caramelized butter.
Pillowy homemade sweet potato gnocchi pan-fried in sage brown butter.
Nutrition per serving
Ingredients
main
dry
wet
sauce
seasoning
Instructions
Make the Gnocchi Dough
Scoop the cooled baked sweet potato flesh into a bowl and mash until completely smooth. Mix in the egg yolk, nutmeg, and salt. Gradually add flour and knead gently until a soft, slightly sticky dough forms. Do not add more flour than necessary.
Shape the Gnocchi
Divide dough into 4 portions. Roll each portion into a long rope about half an inch thick on a lightly floured surface. Cut into one inch pieces. Roll each piece over a fork to create the classic ridged pattern if desired.
Boil the Gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi in batches, dropping them in and retrieving them with a slotted spoon 30 seconds after they float to the surface. Transfer to a plate while you make the sauce.
Brown Butter and Finish
Melt butter in a large skillet over medium heat and cook until it turns golden brown and smells nutty. Add sage leaves and fry for 30 seconds. Add boiled gnocchi and toss to coat, cooking for 2 minutes until lightly crisped. Serve with Parmesan.
Substitutions
Common mistakes
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