July 29, 2015

Butter and Sage Sweet Potato Gnocchi


I am a big fan of gnocchi.  I get it any chance it is being served at a restaurant and I also love the regular and sweet potato variety you can find at Trader Joe's.  I was so inspired by the combination of butter and sage with the sweet potato that I have sampled that I decided to recreate it at home.

Before I even looked into homemade gnocchi, the idea was daunting.  But it really is a simple recipe, especially if you prep your sweet potatoes ahead of time.  I actually don't even really like sweet potatoes that much but for some reason am in love with this recipe!

I could easily eat the whole batch on my own but I try to refrain.  At least making it at home makes me feel a little less guilty when I am licking my bowl clean!


Butter and Sage Sweet Potato Gnocchi

2 (8 oz) sweet potatoes
1 clove of garlic (minced or pressed)
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
2 cups flour (all purpose, whole wheat, or a combo)
4 tablespoons butter
1/2 teaspoon dried sage (or more to taste)
1/2 teaspoon brown sugar or other sweetener (or more to taste)
salt and pepper

Cook sweet potatoes in a 350 degree oven for 30 minutes.  Once cooled, peal.  Puree sweet potatoes in a food processor.  (I like to do this ahead of time and freeze some sweet potatoes so I have them cooked and pureed on hand)

Combine sweet potato, garlic, salt, nutmeg, and egg.  Stir in flour a little at a time.

Bring a pot of water to a boil.  Roll gnocchi into small balls (the lazy way!) or roll out gnocchi into long logs and cut into smaller pieces.

Drop gnocchi into boiling water.  Gnocchi are cooked and can be removed with a slotted spoon when they float to the top.  Set cooked gnocchi aside.

Melt butter.  Combine with sage and sugar.  Season with salt and pepper.

Combine butter and sage sauce with gnocchi.  Then serve!




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