Browned Butter Sage Sweet Potato Gnocchi
User Reviews
5
Browned Butter Sage Sweet Potato Gnocchi
Description
This recipe begins by crisping fresh sage leaves in hot olive oil until they become aromatic and lightly salted. Meanwhile, sweet potato gnocchi are cooked in salted simmering water until they float, indicating doneness. Separately, butter is melted and cooked over medium heat while stirring, allowing milk solids to brown and develop a rich, toasty aroma.
The cooked gnocchi are then combined with the browned butter sauce, infused with freshly grated nutmeg, enhancing the warmth and complexity of the flavors. The dish is finished by tossing the gnocchi with Parmesan cheese and garnishing with the crispy sage leaves, providing a tender yet slightly chewy gnocchi contrasted by the crispy herb and umami cheese.
This preparation makes for a comforting, rich pasta dish that blends sweet potato’s mild sweetness with buttery, savory, and herbal elements. The browned butter sauce adds complexity beyond simple butter, and the sage adds a bright aromatic note. Serve immediately to enjoy the textures and warm flavors at their best.
Ingredients
- 3 tablespoons olive oil
- 12 - 15 sage fresh leaves
- pinch salt sea salt or Diamond Kosher salt works well too, flaky
- ½ pound sweet potato gnocchi recipe from this site) about 2 cups (if frozen, no need to defrost, prepared
- 3-4 tablespoons butter room temperature (to prevent excess splattering, European style
- pinch or two nutmeg freshly grated
- ½ cup Parmesan Cheese grated
Instructions
- In a small skillet, heat the olive oil over medium heat until hot, but not smoking. Add the fresh sage leaves to the butter and let them crisp for about 1 minute in the hot oil. Transfer the sage to a plate lined with paper towels to drain. Sprinkle with salt and set aside.
- Bring a small pan of water to a boil. Add a teaspon of salt and wait for minute until the salt dissolves in the boiling water. Reduce heat to a rapid simmer and add the sweet potato gnocchi. Cook the gnocchi until they start to float to the top of the pan. Drain the water from the pan and set aside.
- In a medium skillet, heat the butter over medium to medium-low heat (depending on how hot your stove runs, mine runs hot), stirring constantly. The butter will melt, and begin to sputter a bit, then it will start to get foamy.
- Continue stirring, and checking the milk solids (the specks in the bottom of the pan) they will start to turn golden and then brown and the butter smells nutty and toasty. This should take about 4-6 minutes. Don't keep the butter on the stove too long because those specks can easily burn and turn bitter.
- Remove the butter from the heat and add the cooked gnocchi to the pan. Gently toss the gnocchi in the browned butter to coat. Sprinkle with fresh nutmeg and half of the parmesan cheese and toss again to combine.
- Transfer the sweet potato gnocchi to a serving platter. Top with remaining parmesan cheese. Crumble or toss the crispy sage leaves over the dish and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 34mg | 11% |
| Sodium | 459mg | 19% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 371IU | 7% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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