Description
Sweet potato gnocchi with sage brown butter sauce is a delightful dish that combines the natural sweetness of sweet potatoes with the rich, nutty flavor of brown butter and fresh sage.
Ingredients
- Sweet potatoes: 2 medium (about 500 grams)
- All-purpose flour: 1 to 1.5 cups (approximately 125 to 190 grams)
- Egg: 1 large
- Salt: 1 teaspoon
- Butter: 1/2 cup (115 grams)
- Fresh sage leaves: 10 to 12 leaves
- Parmesan cheese: 1/2 cup, grated (approximately 50 grams)
- Additional salt and pepper: to taste
Instructions
- Preheat your oven to 400°F (200°C) and poke holes in the sweet potatoes. Bake for about 45 minutes until tender.
- Once baked, let the sweet potatoes cool slightly, then peel and mash them in a large mixing bowl.
- Add the egg and salt to the mashed sweet potatoes, mixing until combined. Gradually add flour until a soft dough forms.
- On a floured surface, divide the dough into portions, roll into ropes, and cut into 1-inch pieces to shape the gnocchi.
- Bring a large pot of salted water to a boil and drop the gnocchi in batches. Cook until they float, about 2-3 minutes, then remove with a slotted spoon.
- In a skillet, melt the butter over medium heat until golden brown, then add the sage leaves and cook until crispy.
- Add the cooked gnocchi to the skillet, toss to coat, and season with salt and pepper to taste.
Notes
- Choose firm and smooth sweet potatoes for the best flavor.
- Avoid overworking the dough to keep the gnocchi light and fluffy.
- Experiment with different herbs and sauces for variations.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg
Keywords: sweet potato, gnocchi, brown butter, sage, Italian cuisine