Sweet potatoes. Even the name is cute. These irresistible little gnocchis are such a treat for when the leaves are falling and the temperature dropping.
Let’s talk about why sweet potato gnocchi is the best thing since sliced bread:
- Who wouldn’t want to eat something that’s a bright orange color and looks like Playdough? hmmm. How about we move on to reason number two?
- The smell of fresh sage crisping in melted butter is heavenly.
- Anything drenched in balsamic vinegar has to be good.
Now, don’t get nervous by the somewhat complicated-looking list of directions. Making homemade gnocchi is really pretty simple. Plus, it takes you back to the good ol’ days of Kindergarten…rolling Playdough into little pieces and then eating it. oops.
But at least this time around things taste a lot better than Playdough…
sweet potato gnocchi with brown butter and sage
for the gnocchi:
- 1 1/2 pounds sweet potatoes
- 1/2 pound Russet potatoes
- 1 tablespoon olive oil
- salt and pepper
- 1/4 cup finely grated parmigiano-reggiano cheese
- 1 egg, lightly beaten
- 3 tablespoons honey
- 2 teaspoons kosher salt
- 1 1/2 to 2 1/2 cups all purpose or white whole wheat flour
for the sauce:
- 4 tablespoons unsalted butter
- about a dozen fresh sage leaves
- 2 shallots, thinly sliced
- 3 tablespoons balsamic vinegar
- parmesan cheese for garnish
for the gnocchi:
- Heat oven to 425 degrees.
- Scrub all that dirt off the potatoes and rub with them olive oil and kosher salt; poke some holes with a fork because no one loves to clean up a potato explosion.
- Place them in the oven and roast until tender; about 45-60 minutes.
- Remove from the oven and cut in half (careful they will be HOT)
- Scoop out the insides, mash them up real good, then stir in the cheese, egg, honey and salt. Mix in the flour, about 1/2 cup at a time, until soft dough forms. You’ve added flour when you touch the back of the dough and it is damp but not sticking to your hand.
*note: at this point, the dough will look like playdough and tasted about like it too. Don’t worry. Trust me on this one, the end result is divine.
- Place the dough onto a floured surface in the shape of a square and divide into about 16 equal pieces. Roll each piece into a rope about 1/2 inch thick, and cut each rope into 1/2 inch pieces.
- In a large pot, bring salted water to a boil. Working in batches, simmer the gnocchi until tender, about five min. Using a slotted spoon, transfer the gnocchi to a plate or baking sheet and repeat until all the gnocchi are cooked.
*note: I was cooking for four people and I only cooked half of the gnocchi. The rest is sitting in Ziploc bags in my freezer…the gnocchi can be frozen for up to one month.
- Reserve 1/4 cup of pasta water and drain the rest.
for the sauce: *note: this is enough sauce for half of the gnocchi.
- In a large frying pan, melt the butter over medium heat. Don’t let it burn! Once it’s starting to foam, add the sage and cook until crispy. Remove the sage and put on a plate.
- Add the sliced shallot and allow to soften, stirring often. Again, don’t let this burn! As soon as the butter becomes brown and the shallots are soft, remove from the heat and stir in the balsamic vinegar.
- Add the gnocchi and 1/4 cup of pasta water, and return to the heat. Cook and stir until coated in the sauce.
- Add ground pepper, salt, crisp sage and parmesan cheese for garnish.
*note: this recipe was adapted from Aida Mollenkamp.