Yields: 2–3 servings
Time: 45 minutes (20 if using store-bought gnocchi)
🛒 Ingredients:
For the gnocchi (homemade):
- 1 medium sweet potato (about 1 cup mashed)
- ¾ to 1 cup all-purpose flour
- 1 egg yolk
- Pinch of salt
- Optional: pinch of nutmeg
Or use: 1 package (12–16 oz) store-bought sweet potato gnocchi
For the sage brown butter sauce:
- 4 tablespoons unsalted butter
- 8–10 fresh sage leaves
- Salt & black pepper
- Optional: lemon zest, red pepper flakes, or grated Parmesan
👩🍳 Directions:
1. Make the gnocchi (if homemade):
- Roast or microwave the sweet potato until tender. Let cool, then scoop out and mash until smooth.
- Mix in the egg yolk and salt.
- Gradually add flour, mixing until a soft, slightly sticky dough forms.
- Divide into 2 pieces, roll into ropes, and cut into bite-sized gnocchi. Optionally press with a fork for ridges.
2. Cook the gnocchi:
- Bring a pot of salted water to a boil.
- Boil gnocchi in batches until they float (2–3 minutes). Scoop out with a slotted spoon.
3. Make the brown butter sauce:
- In a skillet, melt the butter over medium heat. Add sage leaves.
- Stir and cook until the butter turns golden brown and smells nutty (3–4 minutes). Don’t burn it!
- Add boiled gnocchi to the pan. Toss to coat and lightly crisp for 2–3 minutes.
4. Serve:
Plate and finish with a sprinkle of Parmesan, lemon zest, and cracked pepper. Add a few chili flakes for kick.
🌿 Optional Add-Ons:
- Toasted walnuts or pecans for crunch
- Crispy pancetta or bacon bits
- Browned mushrooms or sautéed spinach for extra veg
