Sweet Potato Gnocchi Tossed In A Brown Butter, Sage Garlic Sauce

Hey food lovers! Are you ready to try something that’s not only fun to make but also absolutely delicious? Sweet potato gnocchi has quickly become one of my go-to recipes, and with this brown butter, sage garlic sauce, it’s truly a game-changer. The creamy, savory flavors will make this dish a crowd favorite, and the best part is that it’s so easy to whip up. You can even make this gnocchi with the family for a fun, interactive cooking experience. Let’s dive in!

Method 

Preheat the Oven

Begin by preheating your oven to 200ºC. Prick the sweet potato with a fork several times to prevent it from bursting while baking. Place it directly on the oven rack or a baking tray and roast it for about 45 minutes to 1 hour. The sweet potato will be done when it’s soft and tender, and a knife or fork can easily slide through it. If you’re short on time, you can opt for the microwave method simply cook the sweet potato for 7-10 minutes until it’s soft.

Prepare the Sweet Potato Flesh 

Once the sweet potato is baked, remove it from the oven and let it cool slightly before slicing it in half. Scoop out the flesh of the sweet potato using a spoon, placing it in a large mixing bowl. You’ll need to mash the flesh while it’s still warm, which can be done using either a potato ricer or a fork to get it as smooth as possible.

Make the Dough 

To the mashed sweet potato, add the flour and a pinch of salt. Mix everything together using a spoon or your hands until it forms a shaggy dough. The dough will start to come together but may still appear a little rough. This is perfectly fine just make sure the flour and sweet potato are combined well.

Knead the Dough 

Transfer the dough to a floured surface to knead. Be careful not to overknead, as this could make the gnocchi too dense and gummy. Gently knead the dough until it becomes smooth. If it’s too sticky, feel free to add a little more flour. The goal is to have a dough that holds together but isn’t too tough. Once it’s ready, divide the dough into 4 equal pieces to make it easier to roll out.

Shape the Gnocchi 

Roll each of the four pieces of dough into long ropes, about 1-inch in diameter. Then, using a knife or a bench scraper, cut the ropes into small, bite-sized pieces, roughly 1 inch in length. Once cut, dust each piece lightly with flour to ensure they don’t stick together.

Cook the Gnocchi 

Bring a large pot of salted water to a rolling boil. Add the gnocchi into the pot and cook them in batches if needed. The gnocchi are done when they begin to float to the top of the water. Once they float, let them cook for another 30 seconds to 1 minute to ensure they are cooked through. Remove the gnocchi from the pot using a slotted spoon and place them into a bowl of cold water to cool down.

Pan Fry the Gnocchi 

In a hot skillet, add a little olive oil and heat it over medium-high heat. Once the skillet is ready, add the gnocchi and cook them until golden and crispy on one side. After a couple of minutes, flip them over and let the other side brown as well. You’ll want to keep the gnocchi in a single layer, so be careful not to overcrowd the pan. If necessary, fry the gnocchi in batches to achieve the perfect crispiness on each side.

Prepare the Brown Butter Sauce 

In a separate skillet, add a generous knob of Flora plant-based butter. Let it melt over medium heat, allowing it to foam and bubble up. Continue cooking the butter until it begins to turn a rich golden brown, which should take about 3-5 minutes. The nutty aroma is a sign that the butter is ready for the next step.

Infuse the Butter with Sage and Garlic 

Once the butter is browned, toss in the sage leaves and allow them to cook for about 1-2 minutes. This will release their aromatic flavor into the butter. Next, add the sliced garlic to the skillet and sauté it for another 1-2 minutes, just until it turns golden brown. Be sure to keep an eye on it to avoid burning the garlic, as this can make it bitter.

Toss the Gnocchi in the Sauce 

Once the garlic has turned golden and aromatic, it’s time to add the cooked gnocchi. Carefully add them to the skillet, and gently toss them in the brown butter sauce, ensuring that every piece gets coated with the flavorful sage and garlic butter. Let them cook for another minute or two, allowing the gnocchi to soak up the butter and become crispy on the outside.

Necessary Tools 

• Potato ricer or fork
• Knife or bench scraper
• Large pot for boiling water
• Slotted spoon
• Skillet for frying
• Bowl for cooling gnocchi
• Fork for shaping gnocchi

Serving Suggestions 

This gnocchi pairs perfectly with a light salad or some roasted vegetables for a full meal. You could also serve it as a side dish with roasted chicken or even a hearty vegetable soup. It’s versatile enough to be the star of your dinner or a tasty addition to any spread.

Fun Fact 

Did you know sweet potatoes are rich in vitamin A? Not only do they add a lovely flavor to the gnocchi, but they’re also packed with nutrients. So, you can feel good about indulging in this dish!

Conclusion 

This Sweet Potato Gnocchi with Brown Butter, Sage, and Garlic Sauce has officially become one of my all-time favorites. The smooth and sweet gnocchi combined with the rich, aromatic brown butter sauce is a flavor explosion you won’t want to miss. Whether you make it as a fun family activity or a weeknight dinner, it’s sure to be a hit. Try it today and let me know what you think!