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Sweet Potato Gnocchi with Brown Butter and Sage

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dinner, lunch
Cuisine: European, Gluten-free, Italian, Paleo
Keyword: gnocchi, sweet potato gnocchi
Servings: 8
Calories: 262kcal

Ingredients

  • 2 sweet potatoes medium, (about 6 cups once mashed)
  • 1 egg large
  • 1 1/2 cup cassava flour
  • 1 cup arrowroot flour
  • nutmeg to taste
  • 1 tsp salt
  • 5 tbsp butter grass-fed
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp lemon juice

Instructions

  • Boil sweet potatoes without the skin until soft. Let cool and mash them in a food processor. I love doing this in the food processor because they become very silky and we want this kind of consistency.
  • Transfer the sweet potatoes to a large bowl and add the remaining ingredients. Mix everything until a soft dough forms. The dough should be sticky. Divide the dough into 4 equal parts. Set aside. Sprinkle cutting board with flour and transfer one part of the dough to the cutting board or countertop, roll the dough out into ropes, sprinkling with flour as needed if sticky, and cut into cute little balls of gnocchi (about one inch in diameter). Roll each piece over tines of a fork to indent. Transfer to the baking sheet and dust with flour.
    You can keep the gnocchi covered in the fridge for up to 1 day, and then boil just before you are ready to eat. Or boil right away.
  • To make the sauce.
    Melt butter in a heavy large saucepan over medium heat. Cook until butter solids are brown swirling the pan occasionally, about 5 minutes. Add cinnamon and maple syrup and whisk.
    Add chopped sage (mixture will bubble up). Turn off heat — season butter with salt.
  • Bring a medium-sized pot of water to a boil; add one tablespoon of salt and return to boil. Working in batches, cook the gnocchi until tender, 5 to 6 minutes - they will float to the top of the water when ready. Transfer gnocchi to a baking sheet and let cool.
  • Transfer half the sage butter to a large skillet set over medium-high heat. Add half the gnocchi. Sauté until gnocchi is heated through, about 6 minutes.

Nutrition

Serving: 10g | Calories: 262kcal | Carbohydrates: 46g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 388mg | Potassium: 213mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8265IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg