If you’ve never made homemade gnocchi, set the bar high and start with these sweet potato gnocchi tossed in a flavorful sage brown butter sauce.
Hello all! Originally my sweet potato gnocchi was posted over on Michelle’s blog Pour L’amour Du Beurre, but her website no longer exists so I have copied the post below!
When Michelle of Pour L’amour Du Beurre asked me to guest post for her this month, due to being swamped with the new school year, I was happy to help out. After all, I had plenty of help myself over the summer and it is now my time to return the favor to another blogger in need. Especially a blogger who has made Gak! How freaking awesome is that??
For those of you who do not know me, my name is Erin and I blog over on The Spiffy Cookie. Even though desserts have a very special place in my heart, I have recipes for every meal and occasion.
I am also very close to finishing off my PhD in Microbiology (UPDATE: finished end of 2013), yet still maintain cooking and baking several times a week. Basically I work hard and eat happily (and hit the gym hard too haha).
With fall sneaking up on me, I decided it was time to try out making homemade sweet potato gnocchi. And what goes better with sweet potato than sage and brown butter? I could not imagine a better sauce to pair with the sweet potato gnocchi. I am sure others work well, but cinnamon, sage, and butter have no competitors.
As such, this gnocchi is also good beyond the confines of fall, so try it out whenever the mood strikes! I personally eat sweet potatoes year round, especially sweet potato fries.
Perfect Potato Recipes
- Aloo Masala from Magical Ingredients
- Breakfast Totcho Kabobs from A Kitchen Hoor’s Adventures
- Herbed Potatoes in the Pressure Cooker from That Recipe
- Japanese Potato Salad from Palatable Pastime
- Pan Fried Potato Slices from Art of Natural Living
- Roasted Cheddar Ranch Potatoes from Hezzi-D’s Books and Cooks
- Rosemary Roasted Potato Peelings from Blogghetti
- Shredded Hash Browns from The Freshman Cook
SWEET POTATO GNOCCHI
- 2 pounds sweet potatoes
- 1 egg, lightly beaten
- 1-1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp black pepper
- 1-1/2 cup all-purpose flour, plus some for dusting
SAGE BROWNED BUTTER SAUCE
- 1/2 cup (1 stick) unsalted butter
- 20 fresh sage leaves
- 1 tsp ground cinnamon
- 2 Tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- For the Gnocchi: Preheat the oven to 425 degrees. Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, about 40-55 minutes depending on size. Cool slightly.
- Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.
- Transfer the mashed sweet potatoes back to the large bowl. Add the egg, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5-6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
- For the Browned Butter Sauce: While the gnocchi are cooking melt the butter in a large sauté pan over medium heat. When the butter has melted add the sage leaves.
- Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat.
- Stir in the cinnamon, honey, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
Source: Adapted from Steph’s Bite by Bite (website no longer active).
Post updated 2/13/22, photo above is the original.