Homemade Sweet Potato Gnocchi with Brown Butter Sage & Spinach Sauce
Homemade Sweet Potato Gnocchi with Brown Butter Sage & Spinach Sauce. The perfect fall sunday gnocchi…a sweet potato base with a nutty brown butter sage, spinach, and walnut sauce. Plated on creamy ricotta drizzled with extra brown butter and fresh cracked pepper. And is there anything better than homemade gnocchis?! I think definitely no !! Happy Sunday hope you’re all having a cozy fall dinner and cocktail to cure the scaries !!
I have been dying to try sweet potato gnocchis, and today is finally the day. My mom literally makes the BEST gnocchis of all time. Like I am not even kidding you, I have never had a better gnocchi in my life than my moms potato gnocchis. Not restaurant or store-bought could ever compare.
But this fall I have been branching out with the gnocchis. My moms gnocchis are always a classic potato gnocchi, and she makes them using left over mashed potatoes. Like I swear she is a gnocchi queen…I don’t know how she does it. But after giving the cauliflower pumpkin gnocchis a try and actually liking them, I have been wanting to try more. So, tonight it is a my first go around with sweet potato gnocchis.
A homemade gnocchi can never be beat…I mean literally never. But these new ones we have been trying have definitely been a bit of an experiment for me. However, they have NOT disappointed.
These fluffy pillows are made with sweet potatoes and ricotta. Then they are tossed in a brown butter sauce…yes more brown butter. Are you surprised…probably not. The sauce has sage, spinach, and walnuts. And we plated the gnocchis on creamy whipped ricotta and drizzled them with extra brown butter. Because too much brown butter is never enough.
Another fall weekend in the books guys. I cannot believe how fast this fall is flying. Next week is halloween and then we’re decorating for Christmas. How scary is it that the holidays are literally right around the corner and feels like summer was just yesterday?!
Anyway I hope you guys all enjoyed your weekend as much as I did. Only one more October weekend to go and I know it is going to be a fun one !! Cheers, hope you guys are all keeping the scaries away with some good fall dishes and some good fall cocktails or wine….I know I am !!
ingredients
2 large sweet potatoes
1 (15 ounce) container ricotta + 1/2 cup
1 egg
3 cups flour + more if needed
salt
1 tablespoon whole milk
For the Sage & Hazelnut Brown Butter
6 tablespoons butter
20 fresh sage leaves
1/3 cup chopped walnuts
5 ounces baby spinach
Directions
Preheat the oven to 400 degrees. Pierce holes in the sweet potatoes using a fork. Bake for 45 minutes or until sweet potatoes are soft and tender. Remove the skin from the potatoes, and add them to a large bowl. Add a 1/2 cup of ricotta, egg, flour, and salt. Stir to combine. If the dough seems wet, continue adding flour a little at a time. The dough should still be a little sticky.
Generously dust a clean counter space with flour. Divided the dough into 6 equal pieces. With one piece of dough at a time, roll into logs of about 1 inch thickness. Cut the logs into 1 inch pieces. Place the gnocchis on a baking sheet lined with parchment paper and dusted with flour. Set aside to dry or freeze.
Make the sauce. In a large skillet, melt the butter. Add the sage leaves and walnuts. Cook until the butter has browned and the sage leaves have crisped. Add the spinach and stir until wilted.
Add the remaining 15 ounce container of ricotta, milk, and salt to the bowl of a food processor. Puree until smooth.
Boil a large pot of salted water. Add the gnocchi. When they rise to the surface cook for another minute. Drain, saving 1 cup of cooking water. Add the gnocchi to the skillet with the brown butter sauce and toss to coat, adding cooking water as needed. Serve gnocchis and sauce over the whipped ricotta.
