SR Sweet Potato Gnocchi with Balsamic Sage Brown Butter

Sweet Potato Gnocchi with Balsamic Sage Brown Butter



1 large sweet potato (about 1 pound)

1 small russet potato (about ½ pound)         

¼ cup grated Parmesan cheese

1 tablespoon honey

1 large egg, lightly beaten

1½ teaspoons salt, divided

½ teaspoon ground black pepper, divided

2 cups all-purpose flour, plus more for dusting

5 tablespoons unsalted butter

10 to 12 fresh sage leaves

3 shallots, finely chopped

¼ cup finely chopped red onion

2 garlic cloves, minced

¼ cup balsamic vinegar

Garnish: shaved Parmesan cheese 


1. Preheat oven to 350°. Place potatoes on a rimmed baking sheet. Cook until tender, about 1 hour.

2. When cool enough to handle, scoop potato flesh into ricer, and process over a large bowl. Add Parmesan, honey, egg, 1 teaspoon salt, and ¼ teaspoon ground black pepper. Add flour 1/2 cup at a time until dough comes together.

3. On a well-floured surface, roll dough into 1-inch diameter logs, and cut into 1-inch pieces. Bring a large pot of salted water to a boil over high heat. Add dough and cook until gnocchi float, about 5 minutes.

4. In a large skillet, melt butter over medium-high heat. Add sage leaves, and cook until crispy, 2 to 3 minutes. Remove sage and set aside. Add shallot, red onion, and garlic, and cook until fragrant, 1 to 2 minutes. Add balsamic vinegar, and cook until thickened, 4 to 6 minutes. Add gnocchi, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Serve with reserved crispy sage leaves and shaved Parmesan cheese, if desired.

Credits: Adrian Vazquez

Servings: 2 to 4