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Crispy Kosher Sweet Potato Gnocchi With Brown Butter Sage

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Dairy (Milchig)

Sweet potato gnocchi are tender, slightly sweet dumplings, pan-crisped and tossed in nutty brown butter with fresh sage, then finished with parmesan and toasted pine nuts.

Tips for Light Gnocchi

Roast the sweet potatoes rather than boiling them; roasting concentrates their flavor and dries them out, so you need less flour. Use as little flour as possible to form a soft dough, since too much makes gnocchi dense and tough. After boiling the gnocchi until they float, sear them in the pan for golden, crisp edges. Brown the butter until it smells nutty and the solids turn golden, then add the sage leaves to crisp.

Kosher Notes

With butter and parmesan, this is a dairy (milchig) dish. Use cheese with a reliable hechsher. For a pareve version, crisp the gnocchi in olive oil with the sage and skip the cheese.

Freezing

Freeze uncooked gnocchi on a baking sheet, then transfer to bags for up to 3 months. Cook from frozen, adding 1 to 2 minutes.

Crispy Kosher Sweet Potato Gnocchi With Brown Butter Sage
Pillowy sweet potato gnocchi get crispy in brown butter with fresh sage for an elegant kosher dairy meal that's surprisingly approachable to make at home.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Gnocchi
  • 2 pounds sweet potatoes
  • 1½ cups all-purpose flour plus extra for dusting
  • 1 large egg beaten
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ¼ teaspoon nutmeg freshly grated
For the Brown Butter Sage Sauce
  • 6 tablespoons unsalted butter
  • 12 leaves fresh sage
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ cup grated Parmesan cheese plus extra for serving
  • 2 tablespoons pine nuts toasted, optional

What I use for this recipe

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Method
 

Make the Gnocchi
  1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork and roast directly on oven rack for 45-60 minutes until very tender. Let cool completely.
  2. Peel the sweet potatoes and pass the flesh through a ricer or food mill into a large bowl. You should have about 2 cups of smooth puree.
  3. Add the beaten egg, salt, pepper, and nutmeg to the sweet potato puree. Mix gently to combine.
  4. Gradually add 1 cup of flour, mixing with a fork until a soft dough forms. Add more flour as needed until the dough is just barely sticky but holds together.
  5. Turn dough onto a floured surface and divide into 8 pieces. Roll each piece into a rope about ¾ inch thick. Cut each rope into ¾ inch pieces.
  6. Optional: Roll each piece over the back of a fork or gnocchi board to create ridges. Place finished gnocchi on a floured baking sheet.
Cook and Serve
  1. Bring a large pot of salted water to boil. Working in batches, cook gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add cooked gnocchi in a single layer and cook undisturbed for 3-4 minutes until golden and crispy on the bottom.
  3. Add butter to the skillet and let it melt and foam. Continue cooking, swirling the pan, until butter turns golden brown and smells nutty, about 2 minutes.
  4. Add sage leaves to the brown butter and fry for 30 seconds until crispy. Season with salt.
  5. Remove from heat and gently toss gnocchi to coat in the brown butter sauce. Serve immediately with Parmesan cheese and toasted pine nuts if using.

Notes

Gnocchi can be made ahead and frozen on baking sheets, then stored in freezer bags for up to 3 months. Cook directly from frozen, adding 1-2 extra minutes to cooking time. For best results, use starchy sweet potatoes rather than the softer, more watery varieties. If dough feels too sticky, add flour gradually - too much will make the gnocchi tough.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 420
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 380mg 17%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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