Sweet Potato Gnocchi with Brown-Butter Sage Sauce
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
Sweet Potato Gnocchi:
Brown Butter-Sage Sauce:
- 1 large sweet potato, scrubbed
- 1 large russet potato, scrubbed
- 1 large egg, beaten
- 1½ teaspoons kosher salt
- Freshly ground black pepper
- ½ teaspoon light brown sugar
- 1/8 teaspoon ground nutmeg
- 2¼ cups all-purpose flour, plus more for rolling
Brown Butter-Sage Sauce:
- 1 stick (4-ounces) unsalted butter
- 3 tablespoons finely chopped fresh sage leaves
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper, to taste
Procedure
Preheat oven to 375°F and place a rack in the center.
Pierce the potatoes all over with a fork. Place onto a baking sheet and transfer to the oven to bake until tender, about 1 hour. Set aside to cool.
Peel the potatoes and pass through a potato ricer into a large bowl. If necessary, cut into smaller pieces to more easily pass through the ricer. Stir in the egg, salt, pepper, sugar and nutmeg until combined. Mix in the flour, 1 cup at a time, until thoroughly combined.
Place potato dough on a lightly floured work surface and cut into fourths with a bench scraper. Roll each portion into a long rope about ¾-inch in diameter. Using the bench scraper, cut the rope into 1-inch long pieces. Roll the gnocchi over a gnocchi board or the back of a fork using your thumb. Set the gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the remaining gnocchi.
To make brown butter-sage sauce: Melt butter in a large skillet over medium heat, stirring occasionally, until butter turns golden brown and gives off a nutty aroma, about 3 to 5 minutes. Remove skillet from heat and stir in chopped sage and lemon zest.
To cook gnocchi: Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add gnocchi in batches. Cook until they float to the surface, about 4 to 5 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to the skillet with the sage sauce, toss until well combined. Taste and adjust seasoning with salt and pepper. Divide between 4 serving bowls and serve immediately.
Pierce the potatoes all over with a fork. Place onto a baking sheet and transfer to the oven to bake until tender, about 1 hour. Set aside to cool.
Peel the potatoes and pass through a potato ricer into a large bowl. If necessary, cut into smaller pieces to more easily pass through the ricer. Stir in the egg, salt, pepper, sugar and nutmeg until combined. Mix in the flour, 1 cup at a time, until thoroughly combined.
Place potato dough on a lightly floured work surface and cut into fourths with a bench scraper. Roll each portion into a long rope about ¾-inch in diameter. Using the bench scraper, cut the rope into 1-inch long pieces. Roll the gnocchi over a gnocchi board or the back of a fork using your thumb. Set the gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the remaining gnocchi.
To make brown butter-sage sauce: Melt butter in a large skillet over medium heat, stirring occasionally, until butter turns golden brown and gives off a nutty aroma, about 3 to 5 minutes. Remove skillet from heat and stir in chopped sage and lemon zest.
To cook gnocchi: Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add gnocchi in batches. Cook until they float to the surface, about 4 to 5 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to the skillet with the sage sauce, toss until well combined. Taste and adjust seasoning with salt and pepper. Divide between 4 serving bowls and serve immediately.
Sweet Potato Gnocchi with Brown-Butter Sage Sauce
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
Sweet Potato Gnocchi:
Brown Butter-Sage Sauce:
- 1 large sweet potato, scrubbed
- 1 large russet potato, scrubbed
- 1 large egg, beaten
- 1½ teaspoons kosher salt
- Freshly ground black pepper
- ½ teaspoon light brown sugar
- 1/8 teaspoon ground nutmeg
- 2¼ cups all-purpose flour, plus more for rolling
Brown Butter-Sage Sauce:
- 1 stick (4-ounces) unsalted butter
- 3 tablespoons finely chopped fresh sage leaves
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper, to taste
Procedure
Preheat oven to 375°F and place a rack in the center.
Pierce the potatoes all over with a fork. Place onto a baking sheet and transfer to the oven to bake until tender, about 1 hour. Set aside to cool.
Peel the potatoes and pass through a potato ricer into a large bowl. If necessary, cut into smaller pieces to more easily pass through the ricer. Stir in the egg, salt, pepper, sugar and nutmeg until combined. Mix in the flour, 1 cup at a time, until thoroughly combined.
Place potato dough on a lightly floured work surface and cut into fourths with a bench scraper. Roll each portion into a long rope about ¾-inch in diameter. Using the bench scraper, cut the rope into 1-inch long pieces. Roll the gnocchi over a gnocchi board or the back of a fork using your thumb. Set the gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the remaining gnocchi.
To make brown butter-sage sauce: Melt butter in a large skillet over medium heat, stirring occasionally, until butter turns golden brown and gives off a nutty aroma, about 3 to 5 minutes. Remove skillet from heat and stir in chopped sage and lemon zest.
To cook gnocchi: Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add gnocchi in batches. Cook until they float to the surface, about 4 to 5 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to the skillet with the sage sauce, toss until well combined. Taste and adjust seasoning with salt and pepper. Divide between 4 serving bowls and serve immediately.
Pierce the potatoes all over with a fork. Place onto a baking sheet and transfer to the oven to bake until tender, about 1 hour. Set aside to cool.
Peel the potatoes and pass through a potato ricer into a large bowl. If necessary, cut into smaller pieces to more easily pass through the ricer. Stir in the egg, salt, pepper, sugar and nutmeg until combined. Mix in the flour, 1 cup at a time, until thoroughly combined.
Place potato dough on a lightly floured work surface and cut into fourths with a bench scraper. Roll each portion into a long rope about ¾-inch in diameter. Using the bench scraper, cut the rope into 1-inch long pieces. Roll the gnocchi over a gnocchi board or the back of a fork using your thumb. Set the gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the remaining gnocchi.
To make brown butter-sage sauce: Melt butter in a large skillet over medium heat, stirring occasionally, until butter turns golden brown and gives off a nutty aroma, about 3 to 5 minutes. Remove skillet from heat and stir in chopped sage and lemon zest.
To cook gnocchi: Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add gnocchi in batches. Cook until they float to the surface, about 4 to 5 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to the skillet with the sage sauce, toss until well combined. Taste and adjust seasoning with salt and pepper. Divide between 4 serving bowls and serve immediately.