Sweet Potato Gnocchi Recipe with Brown Butter, Sage and Lemon
This dish combines the natural softness and sweetness of sweet potato with a toasted touch of brown butter and the freshness of the sage and the lemon. The texture of the homemade gnocchi is balanced with the creaminess of the sauce, creating a flavorful contrast ideal for any home-cooked meal. Preparing them is a process that, although it requires patience, rewards with a very satisfying and delicious result.
- Sweet Potato Gnocchi Recipe with Brown Butter, Sage and Lemon
- Preparation time
- Ingredients
- Utensils we will use
- Preparation
- 1. Roast and prepare the sweet potato
- 2. Prepare the gnocchi dough
- 3. Form the gnocchi
- 4. Cook the gnocchi
- 5. Prepare the brown butter with sage and lemon
- 6. To finish and serve
- Nutritional Information
- 5 keys to make your sweet potato gnocchi perfect
- When is it ideal to enjoy this gnocchi recipe?
- Comparative table of gnocchi and related recipes
- Frequently asked questions about Sweet Potato Gnocchi with Brown Butter, Sage, and Lemon
- Share your experience with sweet potato gnocchi
- Culinary glossary for preparing sweet potato gnocchi
Preparation time
So you can organize your time in the kitchen, here is the summary:
- Preparation: 45 minutes
- Cooking: 2 hours 30 minutes
- Total: 3 hours 15 minutes
- Servings: 6
- Difficulty: Intermediate
This time includes baking the sweet potato, preparing the gnocchi, and the time to make the brown butter sauce with sage and lemon.
Ingredients
For the gnocchi
- 1 sweet potato, 1 pound
- 1 egg
- 1/2 cup flour, approximate
- Salt to taste
- Pepper to taste
- 1/8 teaspoon nutmeg
For the brown butter, sage and lemon sauce
- 60 g butter
- Fresh sage leaves (about 10 leaves)
- Juice of 1 lemon
- Salt and pepper to taste
If you don't have sweet potato, a good alternative is yellow potato, as its texture allows for a soft gnocchi dough. Just consider that the natural sweetness will decrease and the flavor will be more neutral.
Utensils we will use
- Oven
- Large pot for cooking gnocchi
- Pan for brown butter and sage
- Mixing bowl
- Knife and cutting board
- Spatula or wooden spoon
- Strainer
- Potato ricer or fork for mashing
To shape the gnocchi, if you don't have a specialized ring, you can use a glass or a cup to help shape them and then mark them with a fork.
Preparation
1. Roast and prepare the sweet potato
- Roast the sweet potato: Wash the sweet potato well under the tap to remove dirt. Prick it with a fork to prevent it from bursting. Bake in a preheated oven at 400°F (approximately 200°C) between 45 and 60 minutes until soft to the touch.
- Peeled and mashed: Let it cool slightly so you can handle it without burning yourself, then peel the skin with your hands or a knife. Place the pulp in a bowl and mash it with a ricer or fork, making sure it's lump-free to achieve the ideal gnocchi texture.
2. Prepare the gnocchi dough
- Mix the mash and egg: To the warm mash, add the egg, salt, pepper, and nutmeg. Mix with a spoon until well combined.
- Incorporate the flour: Add the flour little by little. The goal is to form a soft and slightly sticky dough. If the dough is too sticky, add a little more flour carefully so as not to dry it out.
3. Form the gnocchi
- Divide dough: Cut the dough into small portions to form cylinders approximately 2 cm in diameter on a lightly floured surface.
- Cut into small pieces: Cut the cylinders into pieces of about 2 cm to form each gnocchi.
- Mark the surface: With a fork, you can make marks on one side so that the sauce adheres better and the gnocchi takes on its characteristic shape.
4. Cook the gnocchi
- Boil water with salt: In a large pot, add plenty of water and salt to taste. When it boils, add the gnocchi.
- Cooking: Cook until the gnocchi float, which indicates they are ready, approximately between 2 and 3 minutes.
- Drain: Remove the gnocchi with a slotted spoon and set aside for the sauce.
Tip:
If you notice them sticking, add a little oil to the water or stir gently to prevent them from clumping together.
5. Prepare the brown butter with sage and lemon
- Brown the butter: In a skillet, melt the butter over medium heat. Keep the pan moving to brown it evenly until it turns an amber color and has a toasted nutty aroma.
- Add sage: Add the fresh sage leaves and fry them in the butter for a few seconds until crispy.
- Finish with lemon: Turn off the heat and squeeze in fresh lemon juice. Adjust with salt and pepper.
6. To finish and serve
Incorporate the cooked gnocchi into the pan with the brown butter and sage leaves, mixing gently so they absorb the flavor and heat evenly. Serve immediately on warm plates to maintain their best texture. You can accompany this dish with a creamy pasta to achieve a varied and delicious menu.
Nutritional Information
- Calories: 350 kcal
- Proteins: 6 g
- Fats: 14 g
- Carbohydrates: 50 g
- Fiber: 5 g
Values are approximate per serving and may vary depending on the brand of ingredients and exact quantities used.
5 keys to make your sweet potato gnocchi perfect
To ensure this traditional recipe with a special touch turns out perfectly, pay attention to these fundamental details.
- Choosing the right sweet potato: Choose a firm, bruise-free sweet potato to get a smooth purée.
- Roasting the sweet potato well: Slow baking allows the sweet potato to release sugars and cook evenly, providing sweetness and softness.
- Slightly sticky dough: When adding the flour, the dough should be soft but not dry so that the gnocchi maintain their delicate texture and do not become hard.
- Marking the gnocchi: The marks are not only decorative, but also help the brown and the sage adhere better.
- Do not overcook the gnocchi: Cook only until they float to preserve their softness and prevent them from falling apart.
When is it ideal to enjoy this gnocchi recipe?
This dish is ideal for family dinners or gatherings with friends, especially in cold seasons when warm and comforting preparations are enjoyed more. Additionally, due to its simple elegance, it can serve as an appetizer for celebrations or a special weekend lunch. It pairs well with roasted vegetables or a fresh salad to balance flavors.
Comparative table of gnocchi and related recipes
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Sweet Potato Gnocchi with Brown Butter, Sage and Lemon | Sweet potato, butter, sage | Use of sweet potato for a natural sweet touch and brown butter sauce that enhances the flavor |
| Traditional potato gnocchi | Potato, flour, egg | More neutral texture, classic Italian flavor |
| Gnocchi with gorgonzola sauce | Gorgonzola cheese, cream, nutmeg | Creamy sauce and strong that complements neutral gnocchi |
| Beetroot gnocchi | Beetroot, flour, ricotta cheese | Vibrant color, sweet flavor with an earthy touch |
| Pumpkin gnocchi | Pumpkin, flour, egg | High natural sweetness, ideal for autumnal recipes |
| Gnocchi with garlic and parsley butter | Butter, garlic, parsley | Fresh and aromatic sauce for traditional gnocchi |
| Roman-style Gnocchi | Semolina, milk, Parmesan cheese | Firmer and gratinéed, different texture and preparation |
Frequently asked questions about Sweet Potato Gnocchi with Brown Butter, Sage, and Lemon
Share your experience with sweet potato gnocchi
The kitchen is a space to experiment and enjoy. Tell us how it went preparing this recipe, if you changed any steps or ingredients, and what accompaniments you used. You can also share your personal tricks to make the gnocchi always perfect. Your opinion can help others improve their technique!
Culinary glossary for preparing sweet potato gnocchi
- Puree: Cooked sweet potato that is mashed until a smooth paste without lumps is obtained.
- Brown butter: Butter that is cooked over medium heat until it turns golden brown and has a toasted nutty aroma.
- Fork-marked: Technique of gently pressing on the gnocchi with a fork to create ridges that trap the sauce.
- Nutmeg: Aromatic spice used to give a warm and slightly sweet flavor.
- Float: When cooked gnocchi rise to the surface of boiling water, a sign that they are ready.
