Sweet Potato Gnocchi + Brown Butter and Fried Sage

Several months ago, I attended a cooking class at my favorite Dallas grocery store/cooking school – Central Market.  Yep, you read that right –  CM is both a grocery store (and an amazing one at that!), AND they offer cooking classes.  Can you guess why I love it?! 🙂


The class was on gnocchi and gnudi and I loved every single minute of it.  But, even several months after attending, I still had yet to try out any of the recipes by myself.  The longer I waited, the more daunting the task seemed.


So I kept putting this culinary adventure off, continuing to procrastinate… until my good friend J decided to come visit Dallas, and suddenly, I’d found an excellent excuse to try out one of these recipes.  My favorite partner-in-cooking would be a perfect sidekick for an attempt at gnocchi!


We poured ourselves two glasses of wine, and got to it!

Of course, after we started to get our hands dirty, we quickly realized we needed some help in order to drink our wine.  Luckily, our photog came to the rescue with the perfect drinking instruments:DSC02412



We kneaded, rolled, and sliced up that dough to make our delicious little gnocchi.





And wound up with quite a batch of sweet potato “pillows.”

I just love the color of this gnocchi – it’s so inviting, don’tcha think?



Check out all that gnocchi!  YUM!

Once all the dough was formed and ready, we fried our fresh sage, and then boiled the gnocchi.  When the gnocchi floated to the top of the boiling water, it was ready to be sauteed in our yummy sage butter sauce.


The brown butter filled the kitchen with an intoxicating smell, and even Jerry was enthralled.  He stayed right by our feet… you know, just to catch anything that might fall, serving his duty as our official  “pup dust buster.”


Working ever so hard, that little pup!

When the gnocchi had turned a lovely golden brown, we plated it with some fresh steamed kale, and got ready to nosh.

Crucial step:  Don’t forget to drizzle the excess sage butter sauce from the pan over top.  Trust me!


After making sure our gnocchi was properly sauced, we refilled our glasses of vino and dug in!

DSC02430Gnocchi success.

Bon appétit!


Note:  We doubled this recipe to increase our yield, so don’t expect to get quite that much gnocchi if you follow the below recipe exactly!  If you make more than you can eat in one meal though, you can freeze uncooked gnocchi in separate pieces on a baking sheet, then transfer to a freezer bag.  Gnocchi will keep in freezer for up to a month.

Also, to make it easier to mash your potatoes as you’re making your dough, I’d recommend investing in a ricer.  I purchased this one from Amazon, and it definitely helped the process!  I’d also suggest picking up a pastry scraper, if you don’t already have one.

Sweet Potato Gnocchi with Fried Sage

Adapted from Gourmet

  • 1 1/4 lb russet potato
  • 3/4 lb sweet potatoes
  • 1 large egg
  • 1/2 teaspoon fresh grated nutmeg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup grated Parmigiano-Reggiano cheese (+ extra for serving!)
  • 1 1/2 to 2 cups all-purpose flour (+ a little bowl of extra flour for dusting)
  • 1/2 cup EVOO
  • 1 cup fresh sage leaves
  • 2-3 tbsp unsalted butter
  • Salt and pepper to taste (if needed at the end)

Preheat oven to 450F, and make sure you have a rack in the middle of your oven.  With a fork, pierce potatoes, and place on a baking sheet, then bake for about an hour.

Let potatoes cool for about 10-15 minutes (or until you can pick them up without burning yourself!), then peel and mash via ricer.  Spread potatoes evenly on baking sheet, to let them cool completely.

While your potatoes are cooling, combine egg, nutmeg, salt, and pepper in a small bowl, and whisk to combine.

When the potatoes have cooled, mold them into a mound using pastry scraper, then form a circular “well” in the center, to hold the egg mixture.  Knead the egg mixture into potatoes, then add cheese and 1 1/2 cups flour, then continue to knead, adding more flour as needed.  The dough should become smooth, but somewhat sticky.  Lightly dust top with extra flour, then cut into 6 pieces.

Dust your surface lightly with flour, then take one piece of dough, and roll into about a 1/2-inch-thick rope.  Cut rope into 1/2-inch pieces (note: ours was slightly larger, more like 1-inch, as we wanted slightly bigger gnocchi pieces).

Using a fork, you can roll the gnocchi down the fork “spears” to make ridges.  After rolling, transfer gnocchi to baking sheets.

{I found this video tutorial that can demonstrate better than I can describe it!  If you’re slightly lazy like us, you don’t have to do this part, it just makes the gnocchi look slightly prettier!  We sort-of skipped this for the sake of time (hey, we were hungry!).}

In a medium saucepan, heat EVOO over medium heat, then fry sage leaves in a few batches, until they turn just a shade lighter and crisp, about 30 seconds (per batch).  Transfer to paper towel to drain of excess oil, where the sage will continue to crisp as it cools.  Add a sprinkle of salt, pepper, and parm to taste.  Turn down heat, but don’t toss oil – you’ll be using it shortly!

To cook your gnocchi, heat water to boil in a medium saucepan, then add a handful of gnocchi to pot.  Cook until they float to the surface (this will take about 2-3 minutes).

While your gnocchi is cooking, using the same skillet you fried the sage in, turn heat back up to medium, and add butter.  Without taking skillet off the heat, swish the butter around on the burner to slowly brown.  Cook until golden-brown.

When gnocchi floats to the top, with a slotted spoon or spatula, remove gnocchi from pot, and transfer to brown butter sauce.  Stir gnocchi in butter (using same swishing technique), until well coated, and golden brown (3-5 minutes).

Plate gnocchi, sprinkle with fried sage, and grated cheese.



One thought on “Sweet Potato Gnocchi + Brown Butter and Fried Sage

  1. Pingback: Hopdoddy Burger Bar | recetterie

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