Sweet Potato Gnocchi with Brown Butter & Crispy Sage

Instructions

1. Preheat the oven to 400°F.
2. Roast the sweet potatoes until tender and caramelized, about 45 minutes. For a faster method, microwave them until soft. Scoop out the flesh and mash until smooth. Let cool slightly.
3. In a large bowl, combine the mashed sweet potatoes, egg yolk, salt, nutmeg, and ¾ cup flour.
4. Stir or knead gently until a soft dough forms. If sticky, add more flour one tablespoon at a time until workable but still tender.
5. Lightly flour your surface. Divide the dough into four sections and roll each into a rope about ¾ inch thick.
6. Cut into 1-inch pieces. To create classic ridges, roll each piece over the back of a fork or gnocchi board.
7. Bring a large pot of salted water to a gentle boil.
8. Drop gnocchi in batches and cook until they float to the top, 2–3 minutes.
9. Use a slotted spoon to transfer cooked gnocchi to a parchment-lined tray.
10. Melt the butter in a large skillet over medium heat until it begins to foam.
11. Add the sage leaves and swirl the pan gently.
12. Cook until the butter turns golden brown and smells nutty.
13. Remove the crispy sage leaves and set aside.
14. Add the boiled gnocchi to the brown butter. Let them sear undisturbed for 1–2 minutes per side, until lightly golden.
15. Add the toasted pecans, a pinch of salt, and black pepper.
16. Toss to coat in the butter.
17. Spoon the gnocchi onto plates and top with the crispy sage leaves.
18. Drizzle with maple syrup or balsamic glaze for a sweet-savory finish.

Go Rogue by adding a splash of bourbon to the butter just before tossing the gnocchi for a smoky twist.

Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.