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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
Ingredients
12 INGREDIENTS
4 SERVINGS
Unsalted Butter
4 tbsp unsalted butter
Baby Spinach
3 cups baby spinach
fresh
Parmigiano Reggiano Cheese
1/2 cup parmigiano reggiano cheese
finely grated
Whole Milk Ricotta Cheese
3/4 cup whole milk ricotta cheese
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
Fresh Sage
16 leaves fresh sage
Kosher Salt
1/2 tsp kosher salt
Directions
31 STEPS
25 min
PREP TIME
20 min
COOK TIME
45 min
TOTAL TIME
View Directions on Sandra Valvassori
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?