How To: Sweet Potato Gnocchi with Brown-Butter Sauce


In my quick learning of how to make Gnocchi, me and my mother were talking about what kind of potatoes to use, seasoning, etc. We then threw out the idea of Sweet Potatoes….genius?! So today I took on the task of incorporating Sweet Potatoes in place of my usual Russet Potato recipe. Let me tell you…amazing. Sweeter than I imagined, and definitely a meal fit more for dessert, but none the less, delicious. Whether your craving a sweet dessert or just want to mix up your dinner routine, this savory Sweet Potato Gnocchi with Brown-Butter will knock your socks off!

Sweet Potato Gnocchi with Brown-Butter Sauce

3 Sweet Potatoes
1 teaspoon of salt
2 egg yolks
1 teaspoon olive oil
2 – 2 1/2 cups all-purpose flour
4 tablespoons brown sugar
1/2 cup butter
Handful of chopped parsley

Serves: 5 – 6

1. Boil the three Sweet Potatoes until ready to be mashed (15 – 30 minutes).
2. Drain potatoes, and let cool enough to handle.
3. Peel potatoes completely, put into glass dishware, and chop into large cubes.
4. MASH potatoes completely until the mixture is as lump-less as possible. The best way to do this is with a potato ricer, but a masher or fork will work just fine – just takes a little arm work!
5. Meanwhile, in a separate bowl, mix flour and salt together.
6. Add the two egg yolks and teaspoon of olive oil to the potato mixture.
7. Next, add the flour and salt mixture to the potato/egg/oil mixture, and fold in well!
8. Knead into a ball until dough is firm and pliable, but not wet.

It should look like this:

9. Next, pull off a lemon-size piece of dough, and roll into thin rope about an inch wide. It should look like this:

10. Then, cut 1/2 inch – 1 inch pieces off of this rope (I like my gnocchi bigger, so I use 1 inch pieces).
11. Sprinkle down flour onto your working surface, gently roll your piece in some flour and grab your fork. Its time to indent! Most people making gnocchi on a more recurring basis use a Gnocchi roller, but you can use a fork just as easily. It just won’t look as clean and pretty. Your eating it anyways..
12. So, hold your Gnocchi in the palm of your hand, and gently roll your fork around the piece to make multiple ridges. If the dough is too wet, the fork will stick -but if there’s too much flour, the dough will be too dry for anything. Gnocchi is about a good balance. A quick look at what this will look like after:

13. Next, put on your pot of boiling water and toss the gnocchi pieces in.
14. Meanwhile, in a large skillet, heat butter and brown sugar until mixed and starting to thicken.
15. Gnocchi is easy to tell when it’s done, because it will rise right to the top! Spoon out Gnocchi with a slotted spoon and toss into skillet.
16. Add parsley and toss Gnocchi until completely coated. I like to let the Gnocchi crisp a little on the outside. It gives it a little sugary crunch.
17. Serve!


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