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Crispy Sweet Potato Gnocchi with Brown Butter and Spinach

Few things warm your heart like this delicious sweet potato gnocchi dish. Store-bought sweet potato gnocchi are given a twist and crisped to perfection in a brown butter and sage sauce. With the addition of wilted baby spinach, this dish offers the perfect combination of flavors for a cozy and satis...
2
20 min
TOTAL TIME
349
CALORIES
$3.02
PER SERVING
Crispy Sweet Potato Gnocchi with Brown Butter and Spinach
Ingredients
7 INGREDIENTS
4 SERVINGS
Baby Spinach
3 cups baby spinach
Unsalted Butter
4 tbsp unsalted butter
Parmigiano-reggiano Cheese
1/2 cup parmigiano-reggiano cheese
finely grated
Kosher Salt
1/2 tsp kosher salt
Sweet Potato Gnocchi
1 lb sweet potato gnocchi
Fresh Sage
16 leaves fresh sage
Freshly Ground Black Pepper
1/4 tsp freshly ground black pepper
Directions
7 STEPS
5 min
PREP TIME
15 min
COOK TIME
20 min
TOTAL TIME
1
Bring a large pot of salted water to a boil. Cook sweet potato gnocchi according to package instructions. Once cooked, use a slotted spoon to transfer the gnocchi to a large bowl and set aside.
2
Place a large skillet over medium-high heat and add the butter.
3
When the foam subsides, lower the heat to medium-low, add the sage leaves and cook until the sage is crispy and the butter is browned, about 3 minutes.
4
Transfer a few of the sage leaves to a plate for garnish.
5
Add the cooked gnocchi to the skillet, toss to coat in the brown butter, and cook until browned and crispy on the outside.
6
Add the baby spinach, Kosher salt, and freshly ground black pepper to the skillet. Cook for 2 minutes until the spinach is wilted.
7
Divide the gnocchi and spinach among bowls, and top with Parmigiano-Reggiano cheese and reserved sage leaves. Serve immediately.
Health Info
Macros
25g
CARBS
20g
FAT
15g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
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Delightful Potato Gnocchi with Sage Butter Sauce
7
55 min
2
Delightful Potato Gnocchi with Sage Butter Sauce
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11
25 min
1
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Frequently Asked Questions
What type of potato is best for making gnocchi?
How do I prevent my gnocchi from becoming too hard or chewy?
How do I know when gnocchi is cooked?
Can I freeze uncooked gnocchi?
My gnocchi always falls apart in the water. What am I doing wrong?
Do I need to add egg to gnocchi dough?
Can I add ingredients into my gnocchi dough, like herbs or cheese?
What sauces pair well with gnocchi?
Why does my gnocchi taste bland?
Is gnocchi gluten-free?