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Brown Butter Sweet Potato Gnocchi

Brown Butter Sweet Potato Gnocchi
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Brown Butter Sweet Potato Gnocchi is a comforting and elevated twist on traditional Italian gnocchi, combining soft, pillowy sweet potatoes with a rich, nutty brown butter sauce. This recipe balances natural sweetness and deep caramel flavors, resulting in a delicious, cozy meal perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes (roasted until fork-tender)
  • 1 to 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 large egg yolk
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste

Sauce

  • 6 tablespoons unsalted butter
  • 6 to 8 fresh sage leaves (optional)

Optional Additions

  • Grated Parmesan or Pecorino cheese, for serving or mixing in
  • Fresh herbs like rosemary or thyme (alternative to sage)
  • Red pepper flakes (for a spicy kick)
  • Toasted walnuts or pecans (for nutty crunch topping)

Instructions

  1. Prepare and Roast Sweet Potatoes: Preheat the oven and roast whole sweet potatoes until they are fork-tender. Roasting concentrates their natural sweetness and dries excess moisture, which is essential for perfect gnocchi dough.
  2. Mash and Cool: Peel the roasted sweet potatoes and mash in a bowl until smooth. Allow the mash to cool completely to prevent the dough from becoming too sticky.
  3. Make the Dough: Add the egg yolk and a pinch of salt to the mashed sweet potatoes. Gradually mix in flour until a soft, slightly sticky dough forms. Avoid overworking the dough to keep it tender.
  4. Shape the Gnocchi: Divide the dough into portions and roll each into long ropes. Cut into bite-sized pieces and gently press with a fork to create ridges that help hold sauce.
  5. Cook the Gnocchi: Bring salted water to a boil and drop the gnocchi in batches. Cook until the gnocchi float to the surface, about 2-4 minutes, then remove with a slotted spoon.
  6. Brown the Butter: In a pan, melt butter over medium heat. Stir constantly as it foams and turns golden brown, producing a nutty aroma. Be careful to not burn the butter.
  7. Combine and Serve: Toss the cooked gnocchi gently in the brown butter sauce. Add crispy sage leaves if using, and finish with freshly ground pepper or cheese before serving.

Notes

  • Use dry sweet potatoes: Roasting reduces moisture for firmer gnocchi dough.
  • Don’t add too much flour to avoid dense, chewy gnocchi.
  • Work quickly while the dough is cool but pliable for shaping.
  • Brown butter carefully—remove from heat as soon as it turns amber.
  • Use a slotted spoon to remove gnocchi from boiling water gently.
  • For a vegan version, substitute butter with plant-based alternative and egg yolk with flaxseed or chia seed egg.

Nutrition

Keywords: brown butter, sweet potato, gnocchi, comfort food, Italian, vegetarian, gluten-free option

Find it online: https://marygourmet.com/brown-butter-sweet-potato-gnocchi/