Sweet Potato Gnocchi Fried in Brown Butter with Fresh Sage
Sweet Potato Gnocchi Fried in Brown Butter with Sage are addictive! It requires simple ingredients, some patience to roll out each one, and a multi-step process. It is worth it especially because these can be made ahead of time and frozen. When ready to serve just boil frozen for 5 minutes and then fry up in butter with fresh sage.
Course Main Course
Keyword pasta sweet potatoes
Prep Time 1hour
Cook Time 2hours
Total Time 3hours
3 - 4large sweet potatoes
1teaspoonKosher salt + 1 tablespoons for pasta water
½teaspoonfresh ground nutmeg
1 ½cupflourplus more if needed
For Brown Butter Sauce
½cup (1 stick )butter
8-10fresh sage leaves
1/8teaspoon fresh nutmegoptional
To make the gnocchi
Preheat the oven to 400 degrees F.
Place washed sweet potatoes on a baking sheet.
Bake for 1 - 1 1/2 hours until fully cooked. Remove from the oven and allow to cool.
Cut the tip off one end and the skins should pull off easily. Cut the peeled potatoes into large chunks.
Fill the potato ricer with a few chunks of scooped potato at a time and push the potato through into a large bowl. Repeat until all the potatoes are riced.
Add the egg, salt and nutmeg. Using a spatula gently mix until just incorporated.
Add the flour and continue mixing until a dough starts to form. If the dough is too sticky or wet, add a tablespoon or two of flour as needed. Gently knead the dough until it just holds together. Do not overwork the dough to ensure a light fluffy gnocchi.
Transfer the dough to a floured pastry board. Shape the dough into a flat disk shape. Keep extra flour handy to dust as often as needed to keep the dough from sticking. With the pastry scraper, slice the disk into 1 inch slices. Using floured hands, roll each slice into a rope, about ½ inch thick. With the pastry scraper, cut the rope into pieces approximately 1 inch apart to form individual gnocchi.
To complete the gnocchi shape, place one gnocchi gently on the wooden gnocchi board, and roll downward to add the lines. These lines help hold the butter sauce.
To Freeze the gnocchi
At this point you can freeze the gnocchi in a single layer in a ziplock bag, store them in the fridge for 24 hours, or directly boil and use them in a favorite sauce. If you do not cook them right away, arrange gnocchi in a single layer on a baking sheet lined with parchment paper and place in the freezer for about 2 hours or until frozen. Transfer the gnocchi to a ziplock bag for storage up to 3 months.
To cook the gnocchi in butter sauce:
Melt butter in large non-stick skillet until hot and bubbly. Add fresh whole sage leaves. Have the butter ready for the cooked gnocchi.
Bring a large pot of water to a boil. Season with 1 tablespoons salt. Add gnocchi in small batches to the boiling water and cook for 3-5 minutes or until they float. Drain with a slotted spoon and add to the pan with the hot butter.
Turn the heat up and continue cooking the gnocchi until they are crispy and caramelized on all sides, about 4-6 minutes. The sage leaves will also get crispy. Season with salt and pepper and more nutmeg if desired. Toss and continue cooking 2-3 more minutes until all the butter is absorbed.
NOTES: 1) Do not attempt to make these in a food processor. It will result in a tough dough. 2) Having the right equipment will make these much easier. You will need a Potato Ricer, Pastry/Bench Scraper, Wood Gnocchi Board. 3) Sweet Potato Gnocchi do not need the indentation made with the thumb for this recipe.