Saffron Infused Sweet Potato Gnocchi In A Brown Butter Sage Sauce

1. 1

   Cut the sweet potato in half and add it to a large pot of boiling water to cook for 25-30 minutes.

2. 2

   Scrape sweet potato flesh into medium bowl and begin to mash. Add in the salt, pepper & brown sugar. Mix in flour, about 1/2 cup at a time, until you get a soft dough.

3. 3

   Move the dough out onto floured surface & divide into 6 equal pieces. Roll the pieces between your palms with some flour. Form each piece into 10-inch-long rope (about 1 inch in diameter), sprinkle with flour if the dough gets too sticky. Cut each rope into 10 pieces and use a fork to make indents on them.

4. 4

   Bring a large pot of water to boil, add in the salt and saffron. The water will start to turn a yellowish color- this is good. Begin to drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.

5. 5

   Now for the sauce! Melt the butter in large saucepan over medium-high heat. Cook until the butter solids are brown, swirl the pan occasionally, should be about 5 minutes. It will start smell toasty & delicious. Add in the chopped sage and the gnocchi. Cook for about 3 minutes coating the gnocchi in the sauce.

6. 6

   Divide gnocchi amongst 4 plates, garnish with the sage and serve!

* Per serving · 4 servings · Values may vary.