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Transcript

SWEET POTATO GNOCCHI w/ BROWN BUTTER SAGE SAUCE

This is one of those meals that will impress anyone, but is actually way easier to make than you think! The star of the show is Pure Flour from Europe - linked below!

INGREDIENTS:

-2-3 sweet potatoes

-2 cups 00 organic wheat flour, this is my favorite (might need more depending on size of sweet potatoes)

-1 egg

-5-6 tbsp butter 

-1 bulb garlic

-7-10 sage leaves

-fresh grated parm

-fresh black pepper 

HOW TO:

-bake sweet potatoes at 425F until fork tender (will depend on thickness of sweet potatoes) about 30-40 mins

-prep roasted garlic by cutting off the top of the bulb, drizzling a good amount of olive oil, s&p, wrap it up in tinfoil and toss it in the oven to bake for 45 mins (until brown and soft so you can squeeze it out)

-once cooked, remove and let cool. Peel off skin and if you have a potato ricer, use it. Otherwise just mash potato

-place cooled mashed/riced sweet potato in a medium mixing bowl, add egg and mix (important the sweet potato is cooled so it doesn’t scramble the egg)

-start bowling a large pot of salted water 

-add 1 cup of 00 organic wheat flour at a time to egg/potato mixture, mixing and adding more flour until you form a soft dough (might need to be more or less than outlined above, it will depend on the size of your sweet potatoes. But just make it look like a soft dough in the video!)

-flour a flat surface, take a portion of the dough and roll out mini log shape lol

-cut into 1 inch gnocchi shape, and roll on back of a fork to form grooves in gnocchi dough 

-add gnocchi to boiling water, they’re cooked when they float to the top 

-meanwhile, melt butter over low heat in a separate pan until it starts to turn brown. Keep stirring it so it doesn’t burn. It should be a golden brown color, about 7-10 mins

-once oil is hot, add in sage leaves to fry for a min or so, until crispy

-remove sage and place on paper towel to drain, sprinkle with salt

-remove boiled gnocchi and add into butter sauce

-add 1-2 tbsp of cold butter to the pan, along with a 1/4 cup of pasta water

-add roasted garlic

-let cook together until sauce is silky, and gnocchi are slightly fried

-remove, top with fried sage leaves, fresh parm, fresh black cracked pepper and ENJOY!

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