Homemade sweet potato gnocchi coated in heavenly garlic brown butter and parmesan! The gnocchi is just three ingredients, and the main star of the dish is sweet potatoes. I just love the natural sweetness of these potatoes and they are always high quality.
Recipe by: Jean Choi
Ingredients
Sweet Potato Gnocchi:
2 Bako Sweet sweet potatoes (about 1.5 lbs)
2 cups gluten free flour, or 1.5 cup cassava for grain free (plus more, if needed)
2 tsp sea salt
Garlic Brown Butter Sauce:
1/4 cup butter
Fresh sage leaves from 2 sprigs
4 garlic cloves, minced
1 tsp red pepper flakes
Salt and pepper, to taste
1/3 cup grated parmesan
Directions
Fill a large pot with 1 inch of water and place a steamer basket on top. Bring to a boil, then add Bako Sweet sweet potatoes, and cover. Bring the water down to simmer, and steam for 30-40 minutes until fork tender. Cool, then remove the skin.
Place the sweet potatoes in a food processor, and process until smooth and creamy
Add flour and sea salt, and pulse until combined and forms a dough.
Sprinkle a clean surface with extra flour and place the dough on top and knead. You can add more flour if the dough seems too wet.
Roll your dough into a log about 1 inch thick, then cut into 1-inch long pieces. If you’d like, use a fork to create indents on the gnocchi.
Bring a large pot of water to a boil, and salt generously. Stir in the gnocchi, and cook for about 2 minutes until they start rising to the top. Remove from the water with a slotted spoon and set aside.
Heat a large skillet over medium high heat, then add the butter and sage leaves. Cook stirring until the butter starts smelling fragrant and forming brown specks.
Stir in garlic for 1 minute, then turn down the heat to medium low.
Add the gnocchi to the skillet, and gently toss to coat in the brown butter. Arrange the gnocchi in a single layer and cook for 1-2 minutes until a golden crust forms on the bottom.
Turn off heat, and stir in red pepper flakes, salt, and pepper.
Serve warm, topped with parmesan cheese.
