Sweet potato gnocchi with brown salted butter, walnuts & crispy sage

By • December 1, 2015 0 Comments

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Author Notes: My little kids love gnocchi, I give them gnocchi, and one day I proudly served them these , quite sure they´d love the orange color and sweetish flavor. What can I say, they didn´t. But us grown-ups enjoyed them pretty much lately.Sabine


Serves 2-3

  • 500 grams sweet potato ( 1 large)
  • 100 grams AP flour, + some more for working
  • 1 medium egg
  • 1/4 teaspoon approx. freshly ground nutmeg
  • 1 pinch fleur de sel
  • 40 grams salted butter
  • 20 small leaves of fresh sage
  • 1 small handful coarsely chopped walnuts
  1. Peel sweet potato and cut into chunks.
  2. Cook in lightly salted boiling water until tender.
  3. Drain water and mash potato with a fork. Dry out the mash over very low heat for 1-2 minutes.
  4. Set aside to cool completely, at least 1-2 hours or overnight.
  5. In a bowl, mix sweet potato mash with flour, egg, salt and ground nutmeg.Mix well to obtain a somewhat sticky dough.
  6. Cook batches of 10-20 (depending on the size of your pot) in boiling, lightly salted water until the gnocchi appear on the top, 1-2 minutes. Keep warm on a plate, drizzle with brown butter prepared as follows:
  7. In a small saucepan, melt butter, then add chopped walnuts and sage leaves. Fry for a few minutes over low to medium heat, until the butter solids turn brown, and sage/walnuts are crispy. While doing so, give the pan an occasional stir or swirl. Drizzle gnocchi with the brown butter and serve immediately.

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