Sweet Potato Gnocchi with Brown Butter and Sage

Updated at: Tue, 06 Feb 2024 07:41:26 GMT

Step 1

Preheat oven to 400F (200C).

Step 2

Rub potatoes with olive oil and pierce on all sides with a fork. Place on a large baking sheet and bake for 45 mins to 1 hour until soft. Turning every 20 mins to allow for even baking.

Step 3

Allow to cool slightly then remove peels and cut into quarters. Press potatoes through a ricer into a large bowl.

Step 4

Create a small well in the center of the potato mound. Add egg, salt, nutmeg and 1 ½ cups of flour. Stir with a fork and then hands until a dough forms. Sprinkle some of the remaining ½ cup of flour on a work surface and work in the remaining flour just as needed, to create a non-sticky workable dough.

Step 5

Cut off medium sized balls and roll into a large rope. Cut off 1 in pieces and transfer them to a baking sheet lined with parchment paper and lightly dusted with flour.

Step 6

Continue rolling and cutting until all the gnocchi are cut. Create several layers if needed by adding more parchment paper layers onto your baking sheet.

Step 7

Place baking sheet in freezer until ready to serve.

Step 8

Then boil a large pot of water. Meanwhile melt butter in a large skillet once foamy add the fresh sage and sizzle the sage until crispy. Add salt and pepper. Remove butter from heat and allow to rest at room temperature.

Step 9

Boil gnocchi in batches (2-3 servings at a time) they only take 2-3 minutes and will float to the top when done.

Step 10

Strain with a hand strainer and transfer to skillet to gently coat with butter sage mixture. Once coated, portion out into bowls and serve with freshly grated parmesan. YUM!

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