Beth’s Sweet Potato Gnocchi with Brown Butter and Sage (VIDEO)
Learn how to make my homemade sweet potato gnocchi with brown butter sauce and crispy sage. This is a fantastic holiday recipe or Sunday night meal. It takes a little effort, this is definitely “slow food” but once you try homemade gnocchi I bet you’ll agree it’s so worth the effort!😋
BETH’S SWEET POTATO GNOCCHI WITH SAGE BUTTER AND PARMESAN
Serves 6 as main course, 8 as a starter
INGREDIENTS:
2 large russet potatoes
2 large sweet potatoes
1 tbsp (15 ml) olive oil
1 egg
1 tsp (5 ml) salt
1/8 tsp (large pinch) nutmeg
1 ½ -2 cups (180g-240g) all-purpose flour
For Sauce (for 2 portions)
3 tbsp (45 g) butter
10 fresh sage leaves
salt and pepper to taste
freshly grated parmesan cheese
METHOD:
Preheat oven to 400F (200C).
Rub potatoes with olive oil and pierce on all sides with a fork. Place on a large baking sheet and bake for 45 mins to 1 hour until soft. Turning every 20 mins to allow for even baking.
Allow to cool slightly then remove peels and cut into quarters. Press potatoes through a ricer into a large bowl.
Create a small well in the center of the potato mound. Add egg, salt, nutmeg and 1 ½ cups of flour. Stir with a fork and then hands until a dough forms. Sprinkle some of the remaining ½ cup of flour on a work surface and work in the remaining flour just as needed, to create a non-sticky workable dough.
Cut off medium sized balls and roll into a large rope. Cut off 1 in pieces and transfer them to a baking sheet lined with parchment paper and lightly dusted with flour.
Continue rolling and cutting until all the gnocchi are cut. Create several layers if needed by adding more parchment paper layers onto your baking sheet.
Place baking sheet in freezer until ready to serve.
Then boil a large pot of water. Meanwhile melt butter in a large skillet once foamy add the fresh sage and sizzle the sage until crispy. Add salt and pepper. Remove butter from heat and allow to rest at room temperature.
Boil gnocchi in batches (2-3 servings at a time) they only take 2-3 minutes and will float to the top when done.
Strain with a hand strainer and transfer to skillet to gently coat with butter sage mixture. Once coated, portion out into bowls and serve with freshly grated parmesan. YUM!