If you have never had sweet potato gnocchi... your mind is about to be blown! It is comforting, wintery, and cozy. Cuddling up on the couch with a bowl of this is just pure joy. Gnocchi is a mix between pasta and dumplings. Traditionally they are made with potato, but using sweet potato gives this dish all the fall feels. Plus, the brown butter sage sauce just pairs perfectly!
When I was making this, I thought of the first time I ever made gnocchi. It was 2017 in my college Mediterranean cooking class. I had to have an elective credit and thought, "Hmmm, I like to cook, I should give this class a try." Little did I know three years later, I would be obsessed with cooking the way I am now. On that assignment, I received a 98%, and my professor gave me a note, "It is pronounced näkē.. not whatever you said". I have come a long way!
Sweet Potato Gnocchi in a Brown Butter Sage Sauce
Sweet Potato Gnocchi
- 2 sweet potatoes medium
- ½ cup whole milk ricotta
- ¼ cup fresh grated parmesan
- 1 egg
- 2 cloves minced garlic
- salt and pepper to taste
- 2-2 ½ cups all purpose flour
- 1 ½ tablespoons olive oil
Brown Butter Sage Sauce
- ½ cup unsalted butter
- 5 fresh sage leaves
- salt and pepper to taste
- fresh parmesan cheese to taste
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Pierce the sweet potatoes with a fork or knife and place onto the prepared baking sheet. Bake for about 1 hour or until tender. Let cool completely.
- Once completely cooled, cut in half. Scoop the sweet potato into a bowl and mash. Transfer 1 ½ cups of sweet potato to a medium bowl and mix in ricotta, parmesan, egg, garlic, salt, and pepper. Slowly add in the flour, ½ cup at a time until a dough forms. Be careful not to over-knead the dough.
- Lightly flour a work surface. Transfer the dough from the bowl to the floured work surface. Divide the dough into 6 even pieces. Roll each piece into a long rope, about 1 inch in diameter. Using a sharp knife, cut into bite-sized pieces about 1 inch.
- Bring a large pot of salted water to a boil. Work in batches to ensure no sticking. Boil gnocchi until tender for about 5 minutes. Drain well and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add gnocchi and cook until the exterior is golden brown, about 3 minutes per side. Also, do this in batches with none of the gnocchi touchings to ensure every gnocchi gets a crispy exterior.
- Now time for the brown butter sage sauce. Make the sauce while crisping the gnocchi. Cook the butter in a medium skillet over medium-high heat until the butter begins to brown. This should be done in a light-colored pan to see the color of the butter and ensure the butter doesn't burn. It should take about 4 minutes to brown the butter.
- Add the sage, salt, and pepper to the sauce. Take the pan off the heat.
- Add gnocchi to the sauce and toss. Top with some fresh parmesan!