Fiesta Friday · Gluten-Free · Pasta

Sweet Potato Gnocchi with Brown Butter and Sage Sauce (GF)

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Hello, hello, hello! This week for Fiesta Friday I decided to test a dish I’ve been meaning to try for a long time now: Gnocchi! I hadn’t made gnocchi from scratch before I tried this recipe, so I thought it’d be a fun challenge.

As it turned out it was! There’s something rather relaxing about making the gnocchi from scratch. I’ve also discovered I like sweet potato gnocchi far more than regular potato gnocchi, and there’s something to be said for a humble sage and brown butter sauce!

However, I found that without flavour add-ins like mushroom and bacon, the dish could be a little plain. Although the flavour of the sage was delicious. So you don’t have to add them if you don’t want, but I find additions like that do help develop the dish as a whole!

Happy FF!

Adapted from Taste.com.au’s

Sweet Potato Gnocchi 

and

Epicurious’

Sweet Potato Gnocchi with Brown Butter and Sage

Serves: 2-3, Prep + Cook: 1hr 30 mins

Ingredients

  • 500g sweet potato
  • 1 pinch nutmeg
  • Salt and pepper, to taste
  • up to 1/2 cup gluten-free plain flour
  • 45g unsalted butter
  • 8-12 sage leaves
  • A handful of button mushrooms, chopped (Optional)
  • 2-3 rashers of bacon, chopped (Optional)
  • Parmesan cheese, to serve

Method

  1. Peel and chop the sweet potato into chunks, and steam for 15-20 minutes, or until soft.
  2. Drain and mash the sweet potato, then mix in the nutmeg, salt and pepper.
  3. Add the flour a tablespoon at a time, mixing until a soft, or semi-firm dough forms. You probably won’t need all the flour, so err on the side of caution.
  4. Tip the dough out into a lightly floured surface and knead until smooth, then separate into four equal pieces.
  5. Roll each piece out into a 2cm high log, and then chop them into 1 to 1.5cm pieces.
  6. Gently roll or shape each piece, and press the top lightly with a fork.
  7. Bring a pot of water to the boil, and gently put the gnocchi into the pot. But don’t crowd them, as they can stick together.
  8. Cook for 3-5 minutes, or until the gnocchi bobs to the top of the water. Then remove and drain with a slotted spoon and place in another bowl. Repeat this step until all the pieces of gnocchi are cooked.
  9. In a saute pan, brown the butter. This means you’ll need to cook it for up to five minutes as it darkens, and starts to smell nutty. Pop the sage into the brown butter sauce and remove from the heat.
  10. You don’t have to use the mushrooms and bacon, but if you are, pop them into another greased pan and fry up. Then tip into the brown butter sauce along with the gnocchi and saute for a few minutes more.
  11. Serve topped with parmesan cheese.

 

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24 thoughts on “Sweet Potato Gnocchi with Brown Butter and Sage Sauce (GF)

  1. Your food looks yummy! And your photos are awesome! Glad I stumbled upon your blog ^^
    I reaaaally love gnocchi (I’m italian, you know!) I also made them from scratch…they taste completely different by the one you buy at supermarket 😉
    Have a great day,
    Steffi

    Like

  2. Humble sage and brown butter sauce!?!? That’s one of the best combinations out there- especially with sweet potatoes or winter squash! 🙂 Your gnocchi looks SO delicious! Healthy comfort food. An absolutely beautiful dish.

    Like

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