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

December  1, 2015
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Photo by [email protected]
  • Serves 2-3
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

  • 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
In This Recipe
  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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