You are|Are|Again} looking for inspiration recipes purple sweet potato gnocchi with sage brown butter that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious purple sweet potato gnocchi with sage brown butter should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of purple sweet potato gnocchi with sage brown butter, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare purple sweet potato gnocchi with sage brown butter good home, because as long as you know the trick, this dish is could be treat special.

Ingredients and seasonings must exist for make

1. Take 2 pounds purple sweet potatoes (about 3-4 medium potatoes)
2. Prepare 2 eggs
3. Take 1 teaspoon dried sage
4. Use 1/2 teaspoon nutmeg
5. Prepare 1 teaspoon salt
6. Take 1 1/2 cup flour plus extra for dusting
7. Prepare 3 tablespoons butter
8. Prepare 4 tablespoons fresh sage chopped
9. Prepare 2 tablespoons grated Parmesan cheese

Bring a large pot of salted water to boil, then reduce heat to medium. Add as many gnocchi as you are cooking and cook, stirring once in a while, until the gnocchi float. Drain and toss with sage butter sauce if desired and serve. Heat the reserved skillet and fat over medium heat.

How to make Purple Sweet Potato Gnocchi with Sage Brown Butter:

1. Preheat oven to 350 and roast sweet potatoes until tender. About 30-40 min.
2. Remove skin from potatoes and mash insides with a fork or potato masher. Once mashed, you must allow the potatoes to completely cook. You can put the potatoes in the refrigerator or freezer to speed the cooling process.
3. Pour the flour onto a clean dry countertop and shape it into a ring.
4. Crack eggs into the center of the ring and beat with a fork. Do not mix any of the flour into the egg mixture as this time. Add the dried sage, nutmeg, and salt to the eggs.
5. Add the mashed sweet potatoes to the egg mixture and combine.
6. Using your hands, slowly start to mix the flour into the potato mixture. Gently Knead the dough until well combined and no longer sticky. If the dough is too sticky, add more flour.
7. Dust flour on the countertop, roll dough into large ball, and cut ball into four pieces.
8. Roll each quarter into long strands approximately 1 inch in diameter.
9. Cut gnocchi into 1 inch cubes and separate on baking sheet. Do not allow gnocchi to touch as they will likely stick together.
10. At this point you can either put baking tray in freezer to freeze gnocchi for later use, or boil water for immediate use.
11. Add gnocchi to boiled salted water and cook until they rise to the top. About 2-3 minutes.
12. Drain pot and reserve about a 1/4 cup of the pasta water.
13. Add butter to a large saucepan and melt. Once butter starts to foam, add fresh sage and fry until crispy. When butter starts to brown (make sure it doesn’t burn) add the pasta water and stir. The pasta water should thicken the butter and make the sauce creamier.
14. Add gnocchi to pan and stir to coat with butter sauce. Once combined, remove gnocchi from pan and top with grated Parmesan cheese. Enjoy!
15. Done and ready to serve!

Wash and prick potatoes with a fork. Carefully cut in half and scoop out flesh into a mixing bowl with a large spoon. Chop the unsalted butter into evenly sized cubes. Heat the butter in a saucepan on medium heat. Once it's completely melted, add the chopped sage leaves.

I say thank you for using the recipe that I convey on this page. hope we Good luck!