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Brown Butter Sweet Potato Gnocchi

Brown Butter Sweet Potato Gnocchi
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Brown Butter Sweet Potato Gnocchi is a cozy and comforting dish that transforms sweet potatoes into tender, pillowy gnocchi. Complemented by a rich, nutty brown butter sauce and optional crispy sage, this recipe offers a perfect balance of natural sweetness and savory depth. Ideal for all skill levels, it’s a versatile, elegant meal suited for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes (preferably Beauregard or Jewel varieties)
  • 1 to 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 egg yolk
  • 1/2 teaspoon salt

Brown Butter Sauce

  • 4 tablespoons unsalted butter
  • 6 to 8 fresh sage leaves (optional)

Instructions

  1. Roast the Sweet Potatoes: Wash the sweet potatoes and roast them whole in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until soft and caramelized. This process enhances their natural sweetness and reduces excess moisture for perfect gnocchi dough.
  2. Prepare the Dough: Allow the roasted sweet potatoes to cool. Peel and mash them until smooth. In a bowl, combine the mashed sweet potatoes with the egg yolk, salt, and gradually add the flour. Gently knead the mixture until a soft, smooth dough forms. Take care not to overwork the dough to keep the gnocchi tender.
  3. Shape the Gnocchi: Divide the dough into smaller portions. Roll each portion into ropes about 1/2 inch in diameter, then cut into bite-sized pieces. Optionally, press each piece with a fork to create ridges that help hold the sauce.
  4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in small batches to avoid overcrowding. Cook until they float to the surface, approximately 2-3 minutes, then remove with a slotted spoon.
  5. Brown the Butter Sauce: While cooking the gnocchi, melt the butter in a skillet over medium heat. Continue cooking until the butter foams and turns a golden-brown color, releasing a nutty aroma. If using, add sage leaves and fry until crisp.
  6. Combine and Serve: Drain the gnocchi and immediately toss them in the brown butter sauce, ensuring each piece is evenly coated. Serve hot for an indulgent, melt-in-the-mouth experience.

Notes

  • Choose dry sweet potato varieties like Beauregard or Jewel to prevent watery dough.
  • Use just enough flour to hold the dough together to keep gnocchi light and tender.
  • Test-cook a few gnocchi first to confirm texture before shaping all.
  • Watch the butter carefully while browning to prevent burning and bitterness.
  • Add fresh herbs like fried sage for enhanced flavor and presentation.

Nutrition

Keywords: brown butter, sweet potato, gnocchi, comfort food, gluten-free, sage, homemade

Find it online: https://gourmetglazing.com/brown-butter-sweet-potato-gnocchi/