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Sandra Valvassori

Sweet Potato Gnocchi with Brown Butter and Sage

Gnocchi can be a little tricky to get right but don't let that stop you from giving this recipe a try. With a little patience and practice you will soon be a pro at making these heavenly little dumplings that are as light as a clouds. Once cooked, they are lightly crisped in a simple sage brown butt...
3
1
45 min
TOTAL TIME
798
CALORIES
$3.21
PER SERVING
Sweet Potato Gnocchi with Brown Butter and Sage
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Ingredients
12 INGREDIENTS
4 SERVINGS
Baby Spinach
3 cups baby spinach
fresh
Parmigiano Reggiano Cheese
1/2 cup parmigiano reggiano cheese
finely grated
Kosher Salt
1 tsp kosher salt
Flaky Salt
flaky salt
to finish
Freshly Ground Black Pepper
1/2 tsp freshly ground black pepper
Sweet Potatoes
2 medium sweet potatoes
Unbleached All Purpose Flour
2 cups unbleached all purpose flour
plus more for flouring counter
Freshly Ground Black Pepper
freshly ground black pepper
Whole Milk Ricotta Cheese
3/4 cup whole milk ricotta cheese
Kosher Salt
1/2 tsp kosher salt
Fresh Sage
16 leaves fresh sage
Unsalted Butter
4 tbsp unsalted butter
Directions
31 STEPS
25 min
PREP TIME
20 min
COOK TIME
45 min
TOTAL TIME
View Directions on Sandra Valvassori
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Health Info
Macros
69g
CARBS
44g
FAT
33g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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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?