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Sweet Potato Gnocchi with Brown Butter Sage Sauce

The winter season calls for cozy, comforting foods and this gnocchi recipe is perfect for a cold winter’s night.

Gnocchi (pronounced: “nyow-kee”) is a small, thick, soft dough dumpling made from potato and flour. The best part about gnocchi is that there can be several variations just like pasta. You can prepare gnocchi with regular all-purpose flour, gluten free flour, whole wheat flour, or semolina, and the best part is that you can add different herbs, cheeses and spices. Homemade gnocchi is much more satisfying than a store-bought version so I encourage you to get in your kitchen and try to make your own gnocchi next time you’re craving it!

Mitch and I usually like to prepare a homemade dinner every Sunday evening. It was nice having him help me in the kitchen as he’s the professional and has made gnocchi hundreds of times. There’s nothing like popping open a bottle of red and cooking something from scratch!

For this recipe you will need:

2 medium size sweet potatoes, scrubbed

2 cups gluten free flour

1 egg

1 Tbsp kosher salt

Special Equipment: (not necessary, but helpful)

Potato ricer

Gnocchi paddle

Bench scraper

Slotted spoon

Time to cook… 
  1. Pre-heat the oven to 400 degrees F. Using a fork, poke some holes into the sweet potatoes before popping into the oven.
  2. Bake the sweet potatoes for 40-50 minutes or until tender. Remove and allow to cool completely.
  3. Once the potatoes have cooled, remove the skin and mash or push through a potato ricer until smooth.
  4. On a clean work surface (I recommend your counter top) combine 2 cups flour with 1 Tbsp salt. Create a well in the center of the flour/salt mixture.
  5. Add the mashed sweet potato to the center of the flour/salt mixture. Using your hands, work the dough until the entire mixture comes together- don’t be afraid to use flour as it prevents sticking to the counter and your hands.
  6. Once the dough has combined, roll into a ball and wrap with plastic wrap. Allow to rest in the fridge for 15-30 minutes.
  7. While the dough is resting, bring a large pot of salted water to a boil.
  8. Remove the gnocchi dough from the fridge and cut into fourths. Using one fourth at a time, roll the dough into a log about 1/2″ thick.
  9. Using a bench scraper or knife, cut the gnocchi into 1″ pieces. *You can create the grooves on the gnocchi with the gnocchi paddle or a fork. OR just leave them fluffy without creating grooves.*
  10. Toss the gnocchi pieces in flour to prevent them sticking together during the cooking process.
  11. Carefully, using a slotted spoon, add the gnocchi to the boiling water and cook until the gnocchis begin to float- about 4 minutes.
  12. In a large skillet, melt 1 stick unsalted butter. Add 5-6 sage leaves and allow to fry. By this time it should be time to transfer the gnocchi from the pot of water to the skillet with melted butter. *Use the slotted spoon to do so.*
  13. Toss the gnocchi in the butter/sage sauce and crank up the heat to medium high so the gnocchis can get a little bit of color on them. Season with salt & pepper to taste.

With any recipe, I always always always recommend mis en place (everything in it’s place) so you aren’t running around your kitchen frantically to gather ingredients. Have everything laid/measured out and ready to use so your cooking experience is so much more enjoyable. 

 

 

 

 

 

 

 

 

I hope you love this easy & delicious recipe as much as we did!

XX,

JJ

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