Sweet Potato Gnocchi with Brown Butter and Crispy Sage
Making gnocchi from scratch is easier than you might think, and Sweet Potato Gnocchi with Brown Butter and Crispy Sage comes together with just a handful of simple ingredients. After boiling the gnocchi, sear them in brown butter, mix in a bit of cream, and top with a sprinkle of Parmesan or pecorino for an elegant and impressive fall dinner.
Makes: 2 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
- 1 medium sweet potato
- ½ ounce fresh sage leaves
- 1 tablespoon olive oil
- ¾ teaspoon salt, divided
- 1 egg
- 1 cup all-purpose flour
- 1 tablespoon unsalted butter
- ⅓ cup heavy cream
- ¼ teaspoon black pepper
- 2-3 tablespoons Parmesan or pecorino Romano cheese, grated
Instructions
- Preheat oven to 350 degrees.
- Fill a medium pot with water and add sweet potato. Bring to a boil, then reduce heat to medium. Cook until sweet potato is tender, about 1 hour. Drain water and allow sweet potato to cool.
- Meanwhile, in a small bowl, combine the sage, oil and a pinch of salt. Toss to coat, then transfer sage to a baking sheet and roast in oven for 12 to 14 minutes, or until crispy but not too dark.
- Peel sweet potato and place it in the bowl of a stand mixer with a paddle attachment. Beat on low speed until the sweet potato is pureed. Add the egg and ½ teaspoon salt and continue mixing on low speed until egg is incorporated. Add the flour and mix again until smooth.
- Turn dough out onto a well-floured surface and shape it into a square about 1 inch thick. Cut dough into four equal strips, then cut each strip into bite-size gnocchi, about 1 inch each.
- Bring a pot of lightly salted water to a boil and preheat a nonstick pan over medium heat.
- Add gnocchi to pot and boil about 2 minutes or until they start to float. While they boil, melt butter in the pan. As gnocchi begin to float, drain the water and transfer them to the pan with melted butter. Toss to coat, then sear gnocchi on both sides until light brown, about 2 minutes per side. Turn off heat and add heavy cream, remaining ¼ teaspoon salt and pepper. Stir to combine.
- Transfer gnocchi to a serving dish and top with grated cheese and crispy sage. Serve immediately.
Nutrition Information
Calories: 558|Sodium: 1104mg|Fat: 27g|Carbohydrates: 65.2g|Fiber: 6.5g|Protein: 16.1g|
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2 Comments
Join the discussion and tell us your opinion.
It would be nice to have a weight for the potato since there is such a wide array of sizes
Hi Tammy,
A regular medium-sized sweet potato should weigh between 0.3 and 0.45 pounds. Hope that helps!
Best,
Rachel Graf
Digital Editor, Farm Flavor Media