Sweet Potato Gnocchi with Brown Butter Sage Sauce
Delicious way to enjoy a sweet potato!
- Sweet Potatoes cooked and mashed
- Flour of your choice I use spelt flour for most of my cooking instead of whole wheat
- 1 egg
- unrefined sea salt
- ricotta cheese optional
- mozzarella cheese optional
- herbs/spices optional
- For Brown Butter Sage Sauce
- butter pastured if available
- a few Tbs dried sage
- a few Tbs balsamic vinegar
Combine together everything but the flour in a bowl or food processor (use dough blade if using food processor)
Add in flour until it becomes a workable dough. Meaning that you can form it with your hands into a long rope.
Using a knife cut the rope into the size of gnocchi that you want. You can reference the picture above for how large I made mine.
Drop into boiling salted water and cook for 3-5 minutes ( I pull mine out after 3 minutes usually)
I suggest salting the gnocchi afterwards with coarse unrefined sea salt.
For the Sauce
melt butter ( it all depends on how much you want to make) and sage in a pan on low-medium heat until the butter just starts to brown. Add in a few splashes of balsamic vinegar and pour over the gnocchi. I grated whole milk mozzarella on top as well. Season to taste and enjoy!