Sweet Potato Gnocchi with Brown Butter and Sage
By: Chef Cindy Gilbert
Made With:
Soft and pillowy with a subtle sweetness, these homemade gnocchi are a lovely autumn twist on the Italian classic. The rich flavor of roasted sweet potatoes is balanced with a nutty brown butter sauce infused with the earthy aroma of McCormick Gourmet™ Collection Rubbed Sage. Finish with a sprinkling of shaved parmesan and serve with wilted greens.
Soft and pillowy with a subtle sweetness, these homemade gnocchi are a lovely autumn twist on the Italian classic. The rich flavor of roasted sweet potatoes is balanced with a nutty brown butter sauce infused with the earthy aroma of McCormick Gourmet™ Collection Rubbed Sage. Finish with a sprinkling of shaved parmesan and serve with wilted greens.
Key products
Instructions
Instructions
- Preheat oven to 400°F. Pierce potatoes several times with fork. Wrap in foil and place on small foil-lined baking pan. Roast 40 to 50 minutes or until fork tender. Let stand just until cool enough to handle. Peel away skin and process sweet potato flesh through a potato ricer or food mill. Spread on rimmed baking pan. Let stand 15 minutes.
- Transfer 3 cups of the riced sweet potatoes to large bowl. Using a fork, gently stir in egg until just combined. Sprinkle with flour, Parmesan cheese and salt. Mix just until well blended and mixture comes together to form a ball. Place on lightly floured work surface. Knead until smooth, but still slightly sticky, about 1 minute, dusting work surface with additional flour, as needed.
- Line two large, rimmed baking pan with parchment and dust with flour. Cut dough into 8 portions. Roll each portion into 1/2-inch thick rope. Cut each rope into 1-inch lengths. Roll each piece of dough between thumb and gnocchi board (or the tines of a dinner fork) to create ridges. Spread gnocchi evenly on prepared pans, rolling to coat lightly with flour.
- Meanwhile, for the Sauce, melt butter in large skillet on medium heat, stirring frequently. Increase heat to medium-high, Cook, stirring frequently, until milk solids are browned and butter has a nutty fragrance about 2 to 3 minutes. Reduce heat to low and add shallot and sage. Cook and stir about 1 minute, just until fragrant. Remove from heat; stir in lemon juice and salt. Keep warm.
- To cook Gnocchi, bring about 4 quarts of salted water to boil in large saucepot. Using parchment paper as sling, gently lower about half of the gnocchi into boiling water. Cook about 1 minute 30 seconds or until firm and cooked through. Gnocchi will float to the surface when done. Remove using slotted spoon, draining well. Transfer to skillet with Sauce. Repeat with remaining gnocchi. Return skillet to medium heat; toss gnocchi to coat in sauce, heating only about 1 minute. Serve immediately, garnished with lemon zest or shaved Parmesan cheese, if desired.
