Sweet Potato Gnocchi in Brown Butter Sage Sauce
You’re gonna love this sweet potato take on the classic gnocchi. Ultimate yum, yum comfort food!
  • 2cups sweet potato puree*
  • 1teaspoon salt
  • 1/2teaspoon ground nutmeg
  • 1/4teaspoon black pepper
  • 3cups flourplus extra for dusting
  • 1/2cup butter(1 stick)
  • 1/2cup fresh sage leaveschopped
  • 1cup shredded Pecorino cheese
  1. Combine sweet potato puree with salt, nutmeg, and pepper. Add flour by the 1/2 cup, mixing well after each addition, until the dough comes together to resemble a pasta dough. Working it by hand is the best way to gauge this. Once you have a soft, elastic dough, divide it into six equal portions.
  2. Fill a large stockpot with water and a handful of salt. Place on the stove over high heat, and bring to a boil.
  3. Meanwhile, on a floured surface and with floured hands, roll each of the six portions into logs about 1/2 inch in diameter and 7-9 inches in length. Use a floured knife to slice the logs into 1-inch-long pillows and press them with a fork for decoration if you like.
  4. By this point, the water should be boiling. Once it is, reduce the heat so the water’s at a simmer and drop half of the gnocchi (about two dozen) inside. You can expect them to sink to the bottom, but run a spoon through the water to keep them from sticking to the pan.
  5. In about five minutes, once the gnocchi float to the top of the water, give them another minute and then, using a slotted spoon, remove them to a plate. Repeat the process with the remaining gnocchi.
  6. Meanwhile, heat the butter in a saucepan on another burner, melting it and adding the chopped sage. Keep on the heat until the butter darkens and smells nutty, then lower the heat.
  7. Place the first batch of gnocchi in the pan, rolling them around for a minute or two to coat with butter, then remove them to a plate. Repeat with the second batch.
  8. Top gnocchi with grated Pecorino and serve warm. Enjoy!
Recipe Notes

Makes about 48 gnocchi; Serves two to three large portions or four moderate portions.

In lieu of the butter sauce, you could just drizzle the boiled gnocchi with olive oil and Pecorino—my in-laws gave us a bottle of rosemary olive oil for Christmas that was practically made for this—but it’s hard to beat the nutty taste of browned butter.

*How I make my sweet potato puree: Preheat oven to 375F. Slice sweet potatoes in half and rub cut side and outer skins with oil. Place on baking sheet, cut side down, and bake until the potatoes can be easily pierced with a fork. Let cool and scoop the flesh into a food processor. Pulse to puree, scraping down the sides with a rubber spatula as needed. All set!

Also, try grinding your own nutmeg. This is a spice that brings out all of its flavors when freshly ground.