Sweet Potato Gnocchi With 'Nduja Brown Butter Sauce

Name: Sweet Potato Gnocchi With 'Nduja Brown Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gnocchi:; 1 teaspoon olive oil; 1 1/2 pounds potatoes, peeled and cubed; 1 1/2 pounds sweet potatoes; 1/4 cup finely grated Parmigiano-Reggiano cheese; 2 teaspoons salt; ground black pepper to taste; 1 egg; 1 1/4 cups all-purpose flour, or more as needed; Sauce:; 6 ounces 'nduja (spreadable Italian salami); 6 tablespoons unsalted butter; 15 leaves fresh sage; 2 tablespoons balsamic vinegar; 1/4 cup balsamic glaze; 1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste

Servings: persons

Gnocchi:
1 teaspoon olive oil
1 1/2 pounds potatoes, peeled and cubed
1 1/2 pounds sweet potatoes
1/4 cup finely grated Parmigiano-Reggiano cheese
2 teaspoons salt
ground black pepper to taste
1 egg
1 1/4 cups all-purpose flour, or more as needed
Sauce:
6 ounces 'nduja (spreadable Italian salami)
6 tablespoons unsalted butter
15 leaves fresh sage
2 tablespoons balsamic vinegar
1/4 cup balsamic glaze
1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste

1
Preheat oven to 450 degrees F (230 degrees C). Grease a large baking pan with olive oil.
2
Pierce potatoes and sweet potatoes all over with a fork. Place in the baking pan.
3
Bake in the preheated oven until tender, about 1 hour. Cut hot potatoes in half, holding them with a towel to protect your hands.
4
Dust a flat work surface with flour using a sifter. Press potatoes through a potato ricer directly onto the work surface. Sprinkle 1/4 cup Parmigiano-Reggiano cheese, salt, and pepper evenly over potatoes. Mix well.
5
Drizzle egg yolk over potato mixture; knead in by hand or with a bench scraper. Sift in flour gradually until potato mixture is smooth and slightly sticky, adding more flour as needed. Form into a ball; sprinkle flour over the top. Divide dough into 5 small balls. Dust each ball lightly with flour.
6
Roll each ball of dough into a 1/2-inch rope. Cut each rope into 1/2-inch gnocchi. Transfer gnocchi to a baking sheet lined with parchment paper. Repeat with remaining dough. Roll gnocchi over the tines of a fork or a gnocchi board to create ridges.
7
Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches until they rise to the surface, 3 to 4 minutes per batch. Transfer to a baking pan using a slotted spoon. Let cool.
8
Cook 'nduja in a skillet over medium-low heat until it has a loose, spoonable consistency, 3 to 5 minutes. Add butter; cook until foamy. Add sage; cook until butter starts to brown and leaves are crisp, about 3 minutes. Remove from heat. Transfer sage to a plate and stir in balsamic vinegar. Let sauce cool slightly.
9
Spoon gnocchi into the skillet with the sauce. Cook over low heat, stirring constantly, until gnocchi are heated through and coated with sauce, about 5 minutes. Plate the gnocchi and top each serving with fried sage leaves, 1 tablespoon balsamic glaze, and 1 tablespoon Parmigiano-Reggiano cheese.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Gnocchi:, 1 teaspoon olive oil, 1 1/2 pounds potatoes, peeled and cubed, 1 1/2 pounds sweet potatoes, and more.

Yes, Sweet Potato Gnocchi With 'Nduja Brown Butter Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!