Purple Sweet Potato Gnocchi with Sage Brown Butter. From model, social media queen and true foodie, Chrissy Teigen, comes this collection of totally delicious recipes for food you truly want to eat. A new and yummy twist to Gnocchi. PREP TIPS: I added brown sugar and cinnamon to enhance the flavor of the sweet potatoes.

Stir in gnocchi and sprinkle with Parmesan. Sweet potato gnocchi is one of my ultimate favorite recipes. Transfer the gnocchi to a serving dish and serve immediately. You can have Purple Sweet Potato Gnocchi with Sage Brown Butter using 9 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Purple Sweet Potato Gnocchi with Sage Brown Butter

1. Prepare 2 pounds of purple sweet potatoes (about 3-4 medium potatoes).
2. It's 2 of eggs.
3. You need 1 teaspoon of dried sage.
4. You need 1/2 teaspoon of nutmeg.
5. It's 1 teaspoon of salt.
6. It's 1 1/2 cup of flour plus extra for dusting.
7. Prepare 3 tablespoons of butter.
8. You need 4 tablespoons of fresh sage chopped.
9. Prepare 2 tablespoons of grated Parmesan cheese.

Sweet potato gnocchi is both gluten-free and paleo and topped with a delicious sage walnut pesto. The gnocchi is made with sweet potatoes, almond flour And while traditional versions use white potatoes and wheat flour, today we're using sweet potatoes and a combination of almond flour and. Mine tsted of sweet potatoes however they were fery dense and heavy - not lik the light and mealt in your mouth gnocchi that I love. I would make again when i wanted a sweet potato recipe with some variety but I would not make these often.

Purple Sweet Potato Gnocchi with Sage Brown Butter instructions

1. Preheat oven to 350 and roast sweet potatoes until tender. About 30-40 min..
2. Remove skin from potatoes and mash insides with a fork or potato masher. Once mashed, you must allow the potatoes to completely cook. You can put the potatoes in the refrigerator or freezer to speed the cooling process..
3. Pour the flour onto a clean dry countertop and shape it into a ring..
4. Crack eggs into the center of the ring and beat with a fork. Do not mix any of the flour into the egg mixture as this time. Add the dried sage, nutmeg, and salt to the eggs..
5. Add the mashed sweet potatoes to the egg mixture and combine..
6. Using your hands, slowly start to mix the flour into the potato mixture. Gently Knead the dough until well combined and no longer sticky. If the dough is too sticky, add more flour..
7. Dust flour on the countertop, roll dough into large ball, and cut ball into four pieces..
8. Roll each quarter into long strands approximately 1 inch in diameter..
9. Cut gnocchi into 1 inch cubes and separate on baking sheet. Do not allow gnocchi to touch as they will likely stick together..
10. At this point you can either put baking tray in freezer to freeze gnocchi for later use, or boil water for immediate use..
11. Add gnocchi to boiled salted water and cook until they rise to the top. About 2-3 minutes..
12. Drain pot and reserve about a 1/4 cup of the pasta water..
13. Add butter to a large saucepan and melt. Once butter starts to foam, add fresh sage and fry until crispy. When butter starts to brown (make sure it doesn’t burn) add the pasta water and stir. The pasta water should thicken the butter and make the sauce creamier..
14. Add gnocchi to pan and stir to coat with butter sauce. Once combined, remove gnocchi from pan and top with grated Parmesan cheese. Enjoy!.

I might also make the sauce with stroe bought gnocchi. Sweet Potato Gnocchi is about to happen in your life. Sweet potatoes add a new twist to basic potato gnocchi in this easy recipe. I love gnocchi of every shape and description so I often try out new combinations to see what I can come up with. I decided that since basic potato gnocchi were so easy, why not try a sweet potato version?