Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Sweet Potato Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

  • Author: Eve
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings

Description

This Brown Butter Sweet Potato Gnocchi recipe combines tender, homemade gnocchi made from roasted sweet potatoes with a rich, nutty brown butter sauce infused with fresh sage and garlic, topped with shaved Parmesan. Perfectly pan-fried to crispy golden perfection, this comforting dish offers a delightful balance of sweet, savory, and herbal flavors.

Ingredients

Gnocchi

  • 2 medium sweet potatoes
  • 1/2 cup whole milk ricotta
  • 1/4 cup freshly grated Parmesan
  • 1 large egg
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 to 2 1/2 cups all-purpose flour

Brown Butter Sage Sauce

  • 1 1/2 tablespoons olive oil
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage leaves
  • 1/2 cup shaved Parmesan

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 400°F. Prick the sweet potatoes all over with a fork and place them on a parchment-lined baking sheet. Roast until they are tender when pierced with a fork, about 1 hour. Allow them to cool completely before handling.
  2. Prepare the Gnocchi Dough: Cut the cooled sweet potatoes in half, and scoop out the flesh into a medium bowl. Mash until smooth. Transfer 1 1/2 cups of the mashed sweet potato to a large bowl. Stir in the ricotta, grated Parmesan, egg, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until combined. Gradually add the flour, 1/2 cup at a time, mixing gently until a soft dough forms. Avoid over-kneading to keep the gnocchi light.
  3. Shape the Gnocchi: Lightly flour your work surface. Divide the dough into 6 equal pieces. Roll each piece into a 20-inch long rope about 1-inch in diameter, dusting with flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-sized pieces. Place the cut gnocchi on a baking sheet.
  4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches of about a third at a time. Once they float to the surface and are tender, about 4-6 minutes, remove them with a slotted spoon and transfer to a clean rimmed baking sheet to drain.
  5. Sear the Gnocchi: Heat olive oil in a large skillet over medium-high heat. Add the cooked gnocchi and cook until golden brown and crisp on each side, about 2-3 minutes per side. Remove gnocchi and set aside.
  6. Make the Brown Butter Sage Sauce: In the same skillet, melt the unsalted butter over low heat, adding it 1 tablespoon at a time until it begins to foam and turn golden brown. Add the minced garlic and chopped fresh sage leaves. Cook, stirring frequently, until fragrant, about 1 minute.
  7. Toss Gnocchi in Sauce and Serve: Return the gnocchi to the skillet and toss gently to coat them in the brown butter sage sauce. Sprinkle with the shaved Parmesan and serve immediately while warm and crisp.

Notes

  • Ensure the sweet potatoes are fully cooled before mashing to prevent the dough from becoming too sticky.
  • Be careful not to overwork the dough; excessive kneading will make the gnocchi dense.
  • You can prepare the gnocchi dough a few hours in advance and refrigerate it, covered, until ready to shape and cook.
  • If dough feels too sticky, add a little more flour gradually, but avoid adding too much to keep the texture light.
  • Brown butter cooks fast; watch it carefully to prevent burning.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://everecipes.com/brown-butter-sweet-potato-gnocchi-recipe/