Purple Sweet Poatato Gnocchi with Brown Butter and Maple Sage Sauce

I have been playing around with the idea of purple potato gnocchi for a while. I finally found some amazing purple sweet potatoes at the farmers market and I couldn’t resist. So happy fall!!! This is my twist on the traditional sweet potato gnocchi with brown butter sauce. Perfect Sunday dinner.

Purple Sweet Potato Gnocchi

Ingredients

•  1 lb. purple sweet potatoes
• 3 eggs
• 3 cups all-purpose flour, more as needed
• 1 tsp. vegetable oil
• Pinch of salt

Directions

Pre-heat the oven to 375 degrees. Place the sweet potatoes either directly onto the oven rack or a sheet pan and bake them for about 45 minutes to an hour, until tender in the center. You will know it’s done when you stick a knife or fork into it and there’s no resistance.

After it’s baked cut them in half and let cool completely. When cooled scoop the flesh out and place into a large bowl. To mash the potatoes either use a food mill or potato masher and mash-up the potatoes as much as possible until completely smooth. Form the potatoes into a big ball onto a clean floured work surface.

Look at that color!!

Take the potato ball and push down the center of it to create a shallow bowl or well in the center. Place the eggs, oil and salt in the center. Pour the flour around the outside of the potato.

Time to get a little messy! Using clean hands, start by using two fingers and stirring the eggs together and just start slowing breaking up the potatoes and incorporate the flour. It will look very messy but just keep working everything slowly together but eventually it will all come together and look like a beautiful purple pasta ball. Knead the dough together a couple of times adding more flour as needed. Divide the dough into 4 sections. Working with one section at a time, take the dough and roll out into a long rope.  Using a knife cut the rope into ½ inch pieces and place on a sheet pan with a little bit of flour. Continue this process with the other three sections of dough.

Bring a large pot of salted water to a boil. Start by boiling the gnocchi a handful at a time. Otherwise it will bring down the temperature of the water. When the gnocchi start to float after a minute add to a non-stick pan with a little bit of oil and butter and we will start pan-frying them. Just to add that crispiness to them. When they start turning golden brown, place into a large serving bowl.

Brown Butter and Maple Sage Sauce

Ingredients

• ½ cup unsalted butter (1 stick)
• ¼ cup pure Grade A maple syrup
• Salt and black pepper
• 2 tbsp. fresh sage, minced
• Parmesan cheese for garnish

Directions

Meanwhile in a sauté pan melt the butter over medium high heat for a of couple minutes until it starts to lightly turn brown. Add in the maple syrup and season with salt and pepper. When it’s all stirred together pour over the hot gnocchi and garnish with sage and parmesan cheese. Serve immediately!