Meal Prep/ Recipes/ Vegetarian

Sweet Potato Gnocchi in Brown Butter Sage Sauce (my way)

 

I wanted to make gnocchi with sweet potato for a slightly healthier meal but I realized I used a generous amount of butter and cheese so I guess it defeated the purpose. I used a mix of yellow potato and sweet potato to balance the sweetness of the sweet potato and to add a bit more starch. Sweet potato tends to be less “starchy” (is that a word?) than normal yellow potatoes. I wanted something to help hold the consistency together.


I have to say… gnocchi – not easy to make. However, with a bit of patience and ability to accept things will get messy, it will be quite fine! Unfortunately for me, those qualities are not my strongest.

It may seem like there are several steps to making fresh gnocchi, but I think the simplicity and minimal number of ingredients has made this less daunting for me.

So if you’re all okay with that – you’ll definitely enjoy making this as much as I did

I snapchat most of my cooking adventures these days, so that has made it extra fun to cook. Not that cooking isn’t fun on its own already ! If you’re interested, my snapchat handle is “larlarlarlars”. I tend to swear and use millennial slang, so I apologize if none of it makes sense. Just ignore the rap/hip hop music and the fowl language and hopefully you’ll enjoy the cooking adventure (mess) with me.

Anyways, I shall babble less and get on with the recipe!

Sweet Potato Gnocchi in brown butter sage sauce (my way)

Print Recipe
Serves: 6 Cooking Time: 2 to 3 hours

Ingredients

  • For the Gnocchi:
  • 2 large sweet potatoes
  • 1 yellow potato
  • 2 to 3 cups of all purpose flour (have extra on hand in case you need to adjust)
  • Salt to taste
  • 1 egg yolk
  • 1 tbsp of freshly grated parmesan cheese
  • For the Brown Butter sauce:
  • 3 tbsp of unsalted butter (this isn't THAT healthy)
  • 3 sage leaves
  • Salt & pepper to taste
  • Pinch of chili flakes (optional)
  • 1 tbsp freshly grated parmesan cheese
  • Grated parmesan and chives to garnish

Instructions

1

Let's make gnocchi:

2

Cook the potatoes in boiling water until very tender. It will almost feel like it's fallng apart when you poke it with a fork. Let that cool completely.

3

Mash the potatoes as finely as you can. It seems a potato ricer is best to use here but I didn't have one, so I just used a regular potato masher

4

Dust your counter top (or large cutting board) with about 1 cup of all purpose flour

5

Dump all of the mashed potato on the flour

6

Sprinkle in salt

7

Add the egg yolk & parmesan cheese

8

Mix it up well

9

Add the remaining flour little by little until you get a soft dough or until the dough is less wet (slightly wet is okay). It shouldn't stick to your hands completely... only a bit (hope that makes sense)

10

Roll your dough into a large ball, cover with a kitchen towel or tea towel and let it rest for about 15 mins

11

Cut a small chunk of the dough and roll it out into a snake-like shape, about 1inch in diameter. It doesn't have to be perfect

12

Cut the rolled out snake looking dough into little bite size pieces. This is your Gnocchi!

13

There are so many different ways to shape gnocchi. I just went with using my fork and making indents in the gnocchi. Which ever way you want to shape your gnocchi is up to you !

14

Once you've rolled and cut up your gnocchi. Cook them in boiling salted water. Cook in batches so they don't stick together. They will look done once they are floating

15

Take them out as soon as they are floating, drain, set it aside.

16

Time for the delicious brown butter sauce:

17

In medium to high heat, melt butter in your pan until it bubbles and start turning golden.

18

Add sage in and let that crisp up a bit

19

Add your gnocchi into the pan and brown each side by toss it

20

Once your gnocchi is seared and looking delicious, add your parmesan until it melts

21

Take off the heat and plate

22

Garnish with freshly grated parmesan and chives

Notes

option: cook in red sauce or white sauce

 

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