When it comes to winter dining, for many of us, the rich, savory appeal of comfort foods is where it’s at. But what about being healthy? We can’t write off a whole season to eating what calls us… can we? Well, within reason. Although, this recipe won’t make your nutritionist proud, this is a slightly healthier version of well known potato dish we just can’t get enough of— gnocchi. Save room for dinner, because you’re making Sweet Potato Gnocchi with Sage & Brown Butter tonight!
- 2 lbs of sweet potatoes
- 2 cups of 00 (Double Zero) Flour
- 1 egg
- ½ stick butter (room temperature, cut into small pieces)
- 2 oz of finely grated Parmesan Cheese
- 24 fresh Sage leaves
- Kosher Salt
- Grated Black Pepper
- Prep your potatoes. Wash, skin, and bring potatoes to a boil. Cook until tender (about 45 minutes). As soon as potatoes can be handled, put through a ricer and let cool. It’s important that you rice the potatoes while they are still hot, otherwise they will get gummy.
- Sprinkle 1 ¼ cup of flour & salt (2 tbsp) over riced potatoes and mix in. Create a well and crack egg in middle. Using a wooden spoon, mix in egg. Turn out dough onto floured surface and knead dough until smooth, for about 2 minutes.
- Divide dough into eight pieces and roll into 24” long, by 2” wide “ropes”. Cut into ½” pieces and dust with flour. Arrange all pieces in a single layer on a flour-dusted baking sheet.
- Bring a large pot of salted water to boil. In batches, cook the gnocchi. You’ll know when they are finished cooking when they rise the surface. Remove with slotted spoon.
- Heat large skillet to medium. Add butter, sage, & pepper. Once butter is melted, place the gnocchi in skillet and cover it in the butter sauce. Turn off pan. Grate fresh Parmesan on top of the gnocchi and let melt.
- Serve and enjoy!