Sweet Potato Gnocchi in a Rosemary Sage Brown Butter Sauce
Let’s talk about ruts. I go through phases where I can’t find inspiration to cook. All kinds of baking recipes inspire me daily, but I just don’t always feel like cooking. It can go on for quite some time. Not good! Folks…it IS possible to order pizza too many times.
One night while eating pizza, I was looking around my kitchen and my eyes landed on the bag of sweet potatoes that had been on my counter for weeks. It got me brainstorming and I landed on gnocchi. Gnocchi was the answer!
Sweet Potatoes: OBVIOUSLY! Sweet potatoes are the star of this recipe. You’ll need two large sweet potatoes. I always soften mine in the microwave. It is quicker than using the oven. Just poke some holes in the sweet potatoes and microwave in 5 minute increments until softened. Slice and cover with aluminum foil for about 10 minutes to cool slightly before scooping out flesh
Cheese: A lot of gnocchi recipes use ricotta cheese. I prefer a mixture of mozzarella and parmesan cheese
Rosemary and Sage: The herbs add such a delicious flavor to the brown butter sauce. Goes so well with the garlic and thyme in the gnocchi
BUTTER: Brown butter is the best! The nutty flavor makes everything better and this sauce is no exception. To make the sauce even more decadent, you can add cream…more on that below.
Let’s Dive Right In!
- Wooden spoon/mixing spoon
- Knife or pastry scraper
- 2 baking sheets
- Medium pot
- Nonstick spray
- Slotted spoon
- Large skillet
- 2 large sweet potatoes
- 6 oz shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 tbsp garlic powder
- 1 tbsp thyme
- 2 tsp salt
- 2 3/4 cups all purpose flour (You may not need all of it)
- 2 tbsp heavy cream
- 1/4 cup unsalted butter
- 1 tbsp chopped rosemary
- 1 tbsp chopped sage
- 1/4 cup grated Parmesan
- Pinch cayenne pepper
- Salt and pepper to taste
- 1 cup heavy cream (decadent comfort food option)
Using a fork, prick sweet potatoes all over. Microwave 5 minute increments until softened. Cut each in half and cover with foil for about 10 minutes (until cooled off a bit). Scoop flesh out of the skins (or simply peel skin off) and put flesh into a large bowl. Mash together with a fork or potato masher.
Add mozzarella, Parmesan, garlic, thyme and salt to sweet potato. Add cream. Mix all together with a fork to keep the mixture fluffy. Add flour ½ cup at a time and mix with a wooden spoon. Stop adding flour when the dough forms. You may not use all 2 3/4 cups.
Dust a clean counter with flour. Pour dough onto counter and knead into a smooth ball with your hands. Cut into 6 even wedges. Starting with one wedge, roll into a log and then into a long strip about 15 inches long. Cut the strip into 15 pieces, 1 inch pieces. Add flour to a baking sheet lined with parchment. Place formed pieces onto baking sheet while you make the rest of them. Repeat with the rest of the dough wedges.
Bring a pot of salted water to a boil. Once boiling, add gnocchi 1/3 of the gnocchi. Cook until the gnocchi float to the top, about 5 minutes. Grease baking sheet with nonstick spray. Remove cooked gnocchi with slotted spoon from water and drain on greased baking sheet. Repeat with the rest of the gnocchi.
While gnocchi cooking, begin prepping sauce.
Heat the butter in a large skillet over medium heat and cook until it begins to brown, about 3-5 minutes. Careful not to burn. Stir in the rosemary and sage. Reduce heat to medium-low and slowly pour in the cream if using- optional. Whisk in the parmesan, cayenne and season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.
When all gnocchi cooked, add to pan with sauce and combine.
Serve warm topped with shredded Parmesan
Keep in airtight container in fridge for 2-3 days – The uncooked gnocchi can be frozen.
This recipe has been tested several times by me and by fellow home cooks. I’d love to hear what you think about it and if you’ve tried it! Let me know in comments.Print