Brown Butter Sweet Potato Gnocchi

Name: Brown Butter Sweet Potato Gnocchi
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 2 sweet potato; ½ cup ricotta cheese; ¼ cup Parmesan Cheese; 1 egg; salt; black pepper; 2 to 2 ½ cups all-purpose flour; 1 ½ tablespoons olive oil; ½ cup butter; 2 cloves garlic; 2 tablespoons sage leaves; ½ cup Parmesan Cheese

User Reviews

5

45 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr 30 mins
Total Time
2 hrs 30 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Brown Butter Sweet Potato Gnocchi

Iris Warren

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Homemade gnocchi is easier to make than you think! Light and pillowy using just 5 ingredients! SO GOOD.

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Ingredients

Servings

2 sweet potato medium
½ cup ricotta cheese whole milk
¼ cup Parmesan Cheese freshly grated
1 egg large
salt to taste, Kosher salt and freshly ground
black pepper to taste, Kosher salt and freshly ground
2 to 2 ½ cups all-purpose flour
1 ½ tablespoons olive oil
½ cup butter unsalted
2 cloves garlic minced
2 tablespoons sage leaves chopped fresh
½ cup Parmesan Cheese shaved

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Instructions

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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead.
Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.
Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.
Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.
Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan.
Serve immediately.