Brown Butter Sweet Potato Gnocchi

Prep Time: 1-1.5 hours (including dough resting time)

Cook Time: 10 minutes

Yields: Gnocchi for 4-6 people

Ingredients:

• 2lbs of sweet potatoes

• 1 tbsp salt

• 2 – 2 ½ cups of flour

• 1 egg (maybe)

• Option Mix ins:

  • Maple sausage

  • Asparagus pieces

  • Sauteed mushrooms

  • Sauteed onions

  • Spinach or kale

• Sage brown butter sauce:

  • Fresh sage (whole leaves or loosely chopped)

  • 1 stick of butter

  • 1 clove of garlic minced

Instructions for the Sweet Potato Gnocchi Dough:

1. Peel and cut the sweet potatoes into large chunks

2. Boil the sweet potatoes until you can stick a fork through a chunk

3. Drain the sweet potatoes and put in a large mixing bowl

4. Mash the potatoes (blend or mix)

5. Mix in ½ cup of flour at a time, but you may not use the last ½ cup. As you mix the dough, drop a ball of it in boiling water to see if it’ll hold together. If it doesn’t, add the last half cup of flour. Try again, if it still doesn’t, add in the egg.

6. Let the dough rest in the refrigerator for 15-20 mins.

7. Using flour on your counter, roll out the sweet potato gnocchi dough in a long cylinder. Cut into 1” x ½” size pieces (use your fork to roll them and give them a fun shape like the pros do)

8. Drop the dough into boiling, salted water. As soon as it floats, it is finished boiling. Approximately 3-4 minutes.

Brown Butter Sage Sauce & Toasted Gnocchi:

1. Melt the stick of butter on the stove top in a skillet with the minced garlic and 2-3 leaves of sage.

2. When the butter begins to slightly brown, drop the boiled / cooked sweet potato gnocchi into the butter sauce. Spoon hot butter sauce over the gnocchi. Fry for 3-5 mins or until desired brown-ness.

Optional Mix-In Ingredients:

• Brown maple sausage

• Asparagus tips (can cook with brown butter sauce)

• Sautéed mushrooms (can cook with brown butter sauce, but add 1/4 stick extra butter)

• Sautéed yellow onion (can cook with brown butter sauce, but add 1/4 stick extra butter) 

Another optional sauce: cook the maple sausage, add in the gnocchi with a little bit of the pan fat to fry and sauté with 1-2 tbsp of maple syrup