Clean recipe · delish.com
Sweet Potato Maple Brown Butter Gnocchi
Instead of making homemade sweet potato gnocchi, this recipe puts the sweet potato right into a creamy sauce and uses store-bought gnocchi.
Original recipe: delish.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 0 sec
- Total:
- 30 min
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Ingredients
- Kosher salt
- 2 (1-lb.) packages gnocchi
- 3/4 c. (1 1/2 sticks) unsalted butter, divided
- 1/4 c. packed fresh sage leaves
- 4 cloves garlic, finely chopped
- 1 1/2 c. low-sodium chicken or vegetable broth
- 1 c. canned sweet potato puree
- 1 tbsp. maple syrup
- Freshly ground black pepper
- 2 tbsp. heavy cream
- Grated parmesan and crushed red pepper flakes, for serving
Instructions
- In a large pot of boiling salted water, cook gnocchi, stirring occasionally, according to package instructions until al dente. Drain.
- Meanwhile, in a small pot over medium heat, melt 1/2 cup (1 stick) butter. Once melted, reduce heat to medium low and continue to cook, watching closely and stirring occasionally, until butter simmers and starts to turn golden. Once simmering stops and butter is golden and smells nutty, let cool about 5 minutes.
- In a large, high-sided skillet over medium heat, melt remaining 4 tablespoons butter. Add sage and cook, stirring occasionally, until leaves are crisp and butter is light golden, 2 to 3 minutes. Transfer sage to a paper towel-lined plate, leaving butter in skillet. Add garlic and cook, stirring, until fragrant and light golden, about 30 seconds.
- Whisk in broth, sweet potato puree, and maple syrup and bring to a boil; season with salt and black pepper. Cook, stirring occasionally, until slightly thickened, about 1 minute. Stir in gnocchi and cream and cook, tossing a few times, until coated, about 2 minutes; season with salt and black pepper.
- Divide pasta among bowls. Top with Parmesan, red pepper, and crispy sage leaves. Drizzle with browned butter.