Sweet Potato Gnocchi with Sage Brown Butter

I never considered myself a fan of gnocchi until I had some at Andrew Michael. (If you haven’t been there, go immediately – the last time I encountered two dudes from Christan Brothers, they were trying to start a fight outside an MUS football game, so this was a welcome upgrade. That place is the shiz.)

Anyway, I can always get behind anything with brown butter, so I have no doubt this dish is fantastic.

1/2 pound sweet potato
3 oz ricotta cheese, strained for 2 hours
1 oz Parmesan cheese
1/2 tbsp brown sugar
salt to taste
1 pinch of nutmeg
1 cup flour
2 oz butter
2 tbsp fresh sage, chopped

  1. Bake the potatoes with skin on at 350 degrees until tender (takes about an hour)
  2. Peel sweet potatoes and mash. Let cool.
  3. Bring a large pot of salted water to a boil. Add ricotta and Parmesan cheese and blend.
  4. Add brown sugar, salt, and nutmeg. Mix in flour 1/4 cup at a time until a soft dough forms.
  5. Turn dough out onto a floured work surface and roll into a 1 inch diameter rope.
  6. Cut into 1 1/2 inch pieces and roll over the tines of a fork to indent.
  7. Boil gnocchi until tender, about 5-6 minutes. Shock in a ice bath.
  8. To finish, brown butter in a saute pan. Add sage, salt and pepper, and gnocchi. Continue to heat until gnocchi is heated through.
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Filed under Comfort food, Italian food, Main Course, Potatoes

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