Sweet Potato Gnocchi with Browned Butter & Rosemary
Updated: Aug 1, 2021
Only 7 ingredients. Fluffy, pillowy, golden gnocchi. Fragrant rosemary. Nutty and garlicky browned butter sauce. Scroll down for the easiest sweet potato gnocchi recipe ever. I can’t wait to hear what you think!
This recipe will serve 4 (very) generously
For the gnocchi:
500g sweet potatoes
1/2 cup of ricotta cheese
1 egg, lightly beaten
250g type 00 flour, plus more for dusting
For the sauce:
1 clove garlic, finely sliced
1 sprig of fresh rosemary
Pantry staples: salt & pepper, to taste
Set the oven to 220 °C or 425°F, line a baking tray with baking paper. Wash the sweet potato, then prick them a few times with a fork, before placing on a baking tray in the oven. Bake for 45 minutes or until soft on the inside.
Scoop the flesh of the sweet potato into a mixing bowl, discarding the peel. Mix the ricotta, beaten egg, and about 2 teaspoons of salt until incorporated and creamy.
Begin mixing in the flour and knead it to a smooth dough until it just comes together. (Do not overwork or you’ll end up with stodgy gnocchi, and nobody wants that!)
Turn mixture out onto a floured chopping board or bench top, and taking handfuls of dough, roll into a log about 1 1/2cm wide, then cut the log into 2cm long pieces.
Dust gnocchi generously with flour so it doesn’t stick while you work on making the rest of the gnocchi.
Fill a large pot with hot water. Bring to the boil and add salt to the water before turning the stovetop down to a medium so that the water simmers.
In a shallow dutch oven or large saucepan, add butter and then put on the stovetop on medium heat. While the butter melts, stir it occasionally. First the butter will foam considerably, then after about 5 minutes or so (it could be longer depending on your stovetop) you should start to notice a nutty aroma and an overall darkening of the butter or brown specks. Congratulations you have made brown butter!
Turn off the heat and add garlic slices and rosemary leaves to the saucepan.
Tip the gnocchi into the pot of boiling water and cook for around two or three minutes or until the gnocchi begin to float.
Take the gnocchi out of the pot, so as not to overcook and add to the burnt butter sauce, tossing to coat, adding some of the gnocchi water, and turning the heat back onto low if necessary. Leave the gnocchi in the saucepan for at least 2 minutes so they absorb the beautiful browned butter flavour.
Serve gnocchi immediately in medium pasta bowls seasoned with freshly cracked pepper, salt and maybe some parmesan. Please enjoy!