SUPER SIMPLE SWEET POTATO GNOCCHI WITH BROWN BUTTER SAUCE
Ingredients:
2 sweet potatoes
2 cups gluten-free flour + extra
6 tbsp butter
10-12 sage leaves
1/2 cup parm
Salt
Directions
Bake potatoes skin on for 40-50 mins at 400F. Peel skin and put in food processor until smooth.
Combine with 2 cups flour. Mixture shouldn’t be sticky. Add a bit more flour if necessary.
Flour your surface and form a disc and cut into 8 pieces.
Roll into a snake (about 1 inch thick) and cut into small pieces.
Use fork to make marks in each piece.
Toss pieces in a bit more flour so all edges are completely dry.
Boil salted water and toss in gnocchi (work in batches).
Cook until gnocchi rises to top (about two mins and remove).
For sauce: Over medium high heat - melt 6 tbsp butter, once melted add sage leaves. When butter starts to brown remove from pan. Add gnocchi in pan over medium high heat and toss with half of brown butter. Cook until gnocchi gets a bit brown - 5 mins. Remove from pan and top with remaining sauce and parm and sprinkle with salt!