Sweet Potato Maple Brown Butter Gnocchi
A pillowy gnocchi made with sweet potato puree and tossed in nutty brown butter and maple syrup for a comforting and elegant dish.
Ingredients
Gnocchi Ingredients
- 2 cups sweet potato puree Preferably from roasted sweet potatoes; drain excess moisture if needed.
- 1 cup all-purpose flour Plus extra for dusting.
- 1 large egg Room temperature.
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Finishing Ingredients
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup
- to taste Salt and freshly ground black pepper
- Fresh sage leaves for garnish Optional, can be crisped in butter for extra texture.
Instructions
Prepare the Dough
- In a large bowl, combine sweet potato puree, flour, egg, salt, and nutmeg. Mix gently until a soft dough forms.
- Lightly flour your work surface. Divide the dough into 4 pieces and roll each into a rope about 3/4-inch thick.
- Cut the ropes into bite-sized pieces. Press each piece lightly with a fork to create shallow ridges.
Cook the Gnocchi
- Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches, about 2-3 minutes until they float. Remove with a slotted spoon and let drain.
Finish with Brown Butter
- Melt butter in a large skillet over medium heat. Swirl the pan until milk solids turn golden-brown and it smells nutty.
- Add cooked gnocchi to the skillet and toss to coat, then return to medium-low heat to crisp edges gently for about 1-2 minutes.
- Drizzle maple syrup over the gnocchi and toss again so pieces are glossy and lightly sweetened.
- Season with salt and pepper to taste. Add fresh sage leaves for garnish and serve immediately.
Notes
To store, refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a skillet for best texture.