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6
20 minutes
30 minutes
Forget the heavy cream sauces and the sugary tomato bases, this burnt butter gnocchi ticks all the boxes with its creamy, caramelised goodness. With fragrant sage tossed in the mix, we've got a winning pair. The best part? It's good for you too.
Boil the sweet potato cubes in a pot of water until fork-tender, about 15-20 minutes.
Drain and let them cool slightly.Mash the cooked sweet potatoes until smooth using a potato masher or fork.
Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Making the Burnt Butter and Sage Sauce:
In a large skillet, melt the butter over medium heat. Allow the butter to continue cooking until it turns golden brown and develops a nutty aroma. Keep a close watch to avoid burning the butter.
Add the fresh sage leaves to the skillet and let them sizzle for a minute until they become crispy. Use a slotted spoon to remove them and set aside.
Add the cooked gnocchi to the skillet and sauté for a few minutes to coat them with the browned butter.
Season the gnocchi with salt and black pepper to taste.
Serve the gnocchi in individual plates or bowls, garnished with the crispy sage leaves and a generous sprinkle of grated Parmesan cheese.
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