June gloom is a real thing here in LA. All during spring quarter, in March, April, and May, it was super sunny outside and in the high 80s and 90s at times. But now that it’s June, and actually summer, the temperature has dropped to the 70s and it’s cloudy and overcast most of the time. Weird. Anyway, no matter what the weather is like, it’s still summer! I’m enjoying my free time, and using it to make delicious dishes like this sweet potato gnocchi!
I stumbled across this recipe on StumbleUpon a couple years ago, and I’ve wanted to make it ever since, but never had the time or the occasion. But last week, my roommate was moving out and had some sweet potatoes that she left behind, so I thought, why not? I had lots of free time and five sweet potatoes to use, so it seemed like the best solution. And it was. This gnocchi is super easy to make, with just two ingredients. Many recipes call for ricotta, egg, and parmesan, but this recipe is simple as could be: flour and sweet potato. It does take a little hands-on time and work, but the results are definitely worth the effort! The sauce is equally simple, another two ingredients, and can be prepared in minutes. The nuttiness of the browned butter goes perfectly with the fragrant sage, and the sweet potato adds a pleasant sweetness to these pillowy little pastas. If you have some time this summer, I highly recommend trying out this recipe!
Sweet Potato Gnocchi with Sage Brown Butter Sauce
Adapted from Eat Boutique
2 1/2 lbs sweet potatoes (I used 5 medium to small sweet potatoes)
2 1/2 – 3 cups all-purpose flour
1/2 cup (1 stick) butter (I used salted, but you can use either)
1/2 cup fresh sage leaves, chopped
Parmesan cheese, for sprinkling
Poke a few holes in each sweet potato with a fork, then microwave for 5-7 minutes, turning halfway through, or until the potatoes are soft and easily pierced with a fork. Allow the potatoes to cool until they can be handled, then scoop out the insides. Place the soft insides in the bowl of a stand mixer or in a large bowl, and mix with a paddle attachment or by hand with a fork or potato masher until the potatoes are well mashed. Slowly mix in the flour, 1/2 cup at a time, until a sticky dough forms.
Turn out the dough onto a well-floured surface and roll into ropes about 1 inch in diameter. (Warning: the dough will be very sticky, so you’ll need to use a good amount of flour in order to keep it from sticking to the surface and to your hands, and it’s ok for this flour to get incorporated into the dough. Depending on how many potatoes you used and how moist they are, you may need less than 2 1/2 or more than 3 cups of flour.) Pinch or cut of pieces of dough about 2 inches long, so you have little pillows. You can roll them into oval shapes or leave them as is, I just left them. Place on a separate dish and continue until all the gnocchi are rolled.
When ready to cook, bring a large, salted pot of water to boil. Drop in the gnocchi until the bottom of the pot is covered in one layer of gnocchi and allow to boil a few minutes, until the gnocchi float. When they float, they’re done! Pull them out with a slotted spoon and place in a colander to drain, then place on a separate dish. Repeat until all the gnocchi are cooked.
To prepare the sauce, place the butter in a saucepan over medium-low heat. Cook until the butter just begins to brown, then immediately reduce the heat to low, to prevent the butter from burning. Stir in the sage leaves and sauté for a minute. Add the gnocchi and sauté until heated through. Serve warm, sprinkled with Parmesan. Enjoy!