Sweet Potato Gnocchi With Brown Salted Butter, Walnuts & Crispy Sage

1. 1

   Peel sweet potato and cut into chunks.

2. 2

   Cook in lightly salted boiling water until tender.

3. 3

   Drain water and mash potato with a fork. Dry out the mash over very low heat for 1-2 minutes.

4. 4

   Set aside to cool completely, at least 1-2 hours or overnight.

5. 5

   In a bowl, mix sweet potato mash with flour, egg, salt and ground nutmeg.Mix well to obtain a somewhat sticky dough.

6. 6

   Cook batches of 10-20 (depending on the size of your pot) in boiling, lightly salted water until the gnocchi appear on the top, 1-2 minutes. Keep warm on a plate, drizzle with brown butter prepared as follows:

7. 7

   In a small saucepan, melt butter, then add chopped walnuts and sage leaves. Fry for a few minutes over low to medium heat, until the butter solids turn brown, and sage/walnuts are crispy. While doing so, give the pan an occasional stir or swirl. Drizzle gnocchi with the brown butter and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.