Sweet Potato Gnocchi with Beurre Noisette

sweet potato gnocchi, Thanksgiving side dishes, browned butter, pasta recipes, gnocchi recipes

Rich little pillows of deliciousness, these hearty sweet potato gnocchi are spiced with fresh nutmeg and finished simply with beurre noisette (which, I believe, means "drink me" in French. Only kidding..."beurre noisette" is just a pretty word for butter cooked until it's hazelnut brown).

Beurre noisette, also called browned butter, is what young, ambitious butter aspires to be. It makes a ridiculously easy and utterly delectable sauce for anything from pasta to fish, and is a fantastic way to elevate any simple protein or pasta dish to "company" status.

Sweet potato gnocchi are perfect for the fall table. Try them alongside roasted ham, chicken, or pork. Consider starting a new tradition and serving these as a side dish with your turkey this Thanksgiving!

Sweet Potato Gnocchi with Beurre Noisette 

Yield: 3-4 main dish servings 

  • 2 large sweet potatoes, baked, peeled, and mashed 
  • ¼ cup all-purpose flour 
  • 2 teaspoons freshly squeezed lemon juice 
  • 1 egg, lightly beaten 
  • ½ teaspoon freshly grated nutmeg 
  • ¼ teaspoon sweet paprika 
  • Kosher salt and freshly ground black pepper 
  • Olive oil
  • 2 tablespoons butter (or more, as desired)
  • Fresh herbs; chopped toasted nuts to garnish (optional; see Note below)

1. Place mashed sweet potatoes in a large mixing bowl. Add flour, lemon juice, beaten egg, nutmeg, and paprika, and season to taste with salt and black pepper. Stir with a fork or spatula until mixture is smooth. (You can make this easy by using a stand mixer with a paddle attachment.)
2. Line a baking sheet with plastic wrap and spray with nonstick baking spray; set aside. Divide sweet potato mixture into 3 parts. On a flat surface dusted with flour, roll each part out into a rope approximately 1/2” in diameter. Cut into 1” sections and roll out on tines of fork to mark. Place gnocchi on prepared baking sheet and continue with remaining sweet potato mixture.
3. Cover gnocchi with plastic wrap and freeze on the baking sheet at least 30 minutes or until ready to use. (Once gnocchi are frozen solid, transfer to a resealable plastic bag; may be frozen up to 6 weeks.)
5. Heat 1 tablespoon of olive oil over medium-high heat in a skillet. Cook frozen gnocchi in batches, browning on each side, adding more oil to the pan as necessary. Keep warm.
6. Once all the gnocchi are cooked, place 2 tablespoons butter in skillet over medium-low heat. Let cook till just browned. Pour over warm gnocchi, stir, and serve immediately.

If you want to dress this up a little, add some chopped fresh sage or rosemary to the butter while it's browning. Sprinkle finished gnocchi with chopped toasted hazelnuts or pecans to garnish.


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