Sweet Potato Gnocchi in a Browned Butter Sage Sauce
 
 
This gnocchi is so flavorful and comforting, with a Southwest twist. Pan fried until crispy and tossed in a savory browned butter and sage sauce, these pillows are soft and so good. Then best, it's quite simple to make.  It will be a winner with everyone.
Author:
Recipe type: Lunch
Cuisine: Italian
Serves: 8-10
Ingredients
For the Gnocchi:
  • 1 tbsp extra virgin olive oil
  • 1 pound (454g) sweet potatoes
  • 6 tbsp(44g) masa harina
  • 1 large egg
  • ¾ teaspoon salt
  • 1 ounce(1/4 cup/28g)grated Parmesan cheese, plus more for garnish
  • 2 teaspoons brown sugar
  • 1¼ cups plus 2 tbsp (225g) all purpose flour, plus more as needed
For the SAuce:
  • 20 fresh sage leaves, chopped(about 2 tbsp), plus more for garnish
  • 8 tbsp (1 stick/113 g)unsalted butter
  • 1 teaspoon salt
  • 2 tbsp extra virgin olive oil
Instructions
  1. Preheat the oven to 425 degrees F/218 C and line a baking sheet with parchment or silicone mat. Drizzle the olive oil over the center of the baking sheet. Cut the sweet potatoes in half lengthwise, and lay them cut side down on the prepared baking sheet, moving them around to coat the bottoms evenly in oil. Poke the skins of the potatoes several times with the tip of the sharp knife to create vents, then bake until completely soft when pierced with knife, 30 to 40 minutes. Let them cool enough to handle safely, then scoop the insides into a large mixing bowl and cool to lukewarm, discarding the skins.
  2. Once the potatoes have cooled, add the masa harina, egg, salt, Parmesan, and brown sugar, and stir and combine. Add the flour, and stir until the dough comes together. Transfer the dough to a floured counter top and knead briefly, just enough to form the dough, adding additional flour if needed. Form the dough into a ball, wrap in plastic, and let rest for 15 minutes at room temperature. Unwrap and divide into 4 smaller pieces, placing one of the pieces on the work surface and keeping the remaining dough wrapped in plastic. Use your hands to roll the ball of dough into a long rope about ¾ inch wide. Cut the rope into 1 inch lengths, and the move the pieces aside, keeping them well floured to prevent sticking. If desired, add ridges on the gnochi by rolling them on a gnocchi board or the back of a fork. Repeat with the remaining dough, yielding 75 to 80 gnochhi. They can be used immediately or frozen for future.
  3. Bring a large covered pot of salted water to a boil, using 1 tsp of salt per 1 quart of water.
  4. While the water is heating up, place the chopped sage leaves in a medium heatproof bowl and set aside. Place the butter and salt in a small saucepan, and set the pan over medium-low heat. Melt the butter, stirring often, then continue stirring as the butter gets foamy and the solids at the bottom of the pan begin to turn golden brown. When the butter solids are dark brown-but not burned-immediately remove the pan from the heat and pour the butter into the bowl with sage leaves. Do this carefully, as the mixture will steam and sputter vigorously. Stir to combine, then set aside.
  5. When the water is boiling, add the gnocchi, sitrring to prevent them from sticking together.
  6. Bring back to a boil, then lower heat to simmer and cook until all the gnochhi are floating. Wait another 30 seconds, then drain into a colander and set aside.
  7. Set a large nonstick skillet over medium-high heat. When hot, add the olive oil, then add enough gnocchi to fill the skillet in a single layer. Cook until the undersides are golden brown and crispy, about 4 minutes, then flip them using a spatula or tongs, and cook the second side until golden brown, another 4 minutes. Transfer to a heatproof serving bowl. Repeat the process with the remaining gncochi, then pour over the sage butter tossing to combine.
  8. Serve hot, topped with fresh sage leaves, and enjoy!
Notes
Masa harina is a special type of corn flour used to make tamales or tortillas. It is different from corn meal, which is not a substitute.
To freeze the gncocchi, line them on a parchment paper in a line and freezew. Once it's frozen, put it in a ziploc. They stay good for 3 months.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/03/20/sweet-potato-gnocchi/