Dinner
Sweet Potato Gnocchi with Maple Brown Butter
Gnocchi is coated in sweet potato and maple cream sauce and topped with fried sage, Parmesan and browned butter.
- Yield
- 4 to 6 servings
- Cuisine
- Italian-inspired
Serving ideas
Top with Parmesan, pepper flakes and crisp sage, then drizzle with the browned butter.
Ingredients
See the ingredient checklist
- kosher salt
- 32 oz gnocchi
- 3/4 cup unsalted butter, divided
- 1/4 cup packed fresh sage leaves
- 4 cloves garlic, minced
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 cup canned sweet potato purée
- 1 tbsp pure maple syrup
- ground black pepper
- 2 tbsp heavy cream
- finely grated Parmesan
- red pepper flakes
Before you cook
Watch the browned butter closely so the milk solids do not burn.
How to make Sweet Potato Gnocchi with Maple Brown Butter
Boil the gnocchi in salted water according to package directions, then drain.
Melt 1/2 cup butter in a small saucepan. Reduce to medium-low and stir occasionally for 3 to 5 minutes, until golden and nutty. Set aside.
Melt the remaining butter in a large skillet over medium. Fry the sage for 2 to 3 minutes, then transfer the leaves to paper towels. Add garlic to the skillet and cook 1 minute.
Whisk in broth, sweet potato purée and maple syrup. Bring to a boil, season and cook about 3 minutes until slightly thickened. Toss in the gnocchi and cream for about 2 minutes.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Sweet Potato Gnocchi with Maple Brown Butter
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Ingredients
Instructions
- Boil the gnocchi in salted water according to package directions, then drain.
- Melt 1/2 cup butter in a small saucepan. Reduce to medium-low and stir occasionally for 3 to 5 minutes, until golden and nutty. Set aside.
- Melt the remaining butter in a large skillet over medium. Fry the sage for 2 to 3 minutes, then transfer the leaves to paper towels. Add garlic to the skillet and cook 1 minute.
- Whisk in broth, sweet potato purée and maple syrup. Bring to a boil, season and cook about 3 minutes until slightly thickened. Toss in the gnocchi and cream for about 2 minutes.