Description
Delicious homemade sweet potato gnocchi tossed in a rich brown butter sage sauce for a comforting and flavorful dish.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 cup all-purpose flour, plus more for dusting
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter
- 8 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, mash the sweet potatoes until smooth. Allow to cool completely.
- Add the egg, salt, nutmeg, and flour to the mashed sweet potatoes. Mix until a dough forms. If too sticky, add more flour as needed.
- Divide the dough into smaller portions and roll each into a long rope, about 1/2 inch thick. Cut into 1-inch pieces to form gnocchi.
- Use a fork to create ridges on each piece for better sauce adherence.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and fragrant, about 5 minutes.
- Add the cooked gnocchi to the skillet and toss to coat in the brown butter sauce. Season with salt and pepper to taste.
- Serve warm, topped with grated Parmesan cheese.
Notes
- For extra flavor, you can add garlic to the brown butter.
- Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 150
- Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 8
- Cholesterol: 100
Keywords: sweet potato gnocchi, brown butter sage, homemade gnocchi, Italian dish, comfort food, vegetarian recipes