Sweet Potato Gnocchi with Brown Butter Sage Sauce

or "Welcome to (fall) in New York"

Gnocchi is one of those things that are deceptively easy to make. Admittedly, it seems complicated and time-consuming, but you only need some potatoes, a strong mixer, and some know-how.

My mom made this sweet potato gnocchi for me growing up. She would make a quadruple batch of the gnocchi at a time and flash-freeze any extra. So delicious Sweet Potato Gnocchi was only 15 minutes away at any time!

Recently, I recreated my mom's recipe for an 8-course Taylor Swift era's-themed dinner party. For the dinner party, I called this dish "Welcome to (fall) in New York." This dish was served for the 1989 era course paired with the "Starbucks Lovers" cold brew cocktail.  

If you're making this for your own Taylor Swift Era's dinner party, you can make this recipe or pick up Trader Joe's frozen version. No judgment here! This and the "I'm Feeling' 22" Layers of Potatoes are the party's most intensive and time-consuming recipes.

Sweet Potato Gnocchi with a Brown Butter Sage Sauce 

Serving Size: 10-12 

Gnocchi

• 2-3 lbs Large Sweet Potatoes, washed and pierced with a form 

• 12 oz Fresh Ricotta Cheese (drained) 

• 3-4 oz Finely Shredded Parmesan

• 2 tbsp packed brown sugar

• 2 tsp + 2 tbsp salt 

• 1/2 tsp ground nutmeg (fresh if you have it) 

• 2.5 - 3 cups all-purpose flour 

Sauce

•  1 cup unsalted butter (aka 2 sticks)

• 6 tbsp chopped fresh sage 

• Whole sage leaves (garnish)

Let's Make It 

1. Cook the Potatoes
   Microwave sweet potatoes on high until tender (about 10 minutes). Remember to flip them halfway through! Once cooked, cut the potatoes in half and scrape out the insides. Place orange flesh in a large bowl. We're aiming for 3 cups of sweet potatoes. If you have more or less, adjust the flour accordingly. 

2. Mash Potatoes and Let Them Cool
   Let the sweet potatoes cool off for 30-60 minutes. This will help make the gnocchi fluffier.

3. Mix in the Cheese & Seasonings
   Once sweet potatoes have cooled, mix together ricotta, Parmesan, brown sugar, 2 teaspoons salt, and nutmeg in a large bowl. Mix it all together really well. You want it to be a goopy consistency. 

4. Slowly Mix in the Flour
   lowly mix in the flour. Try to add about 1/2 cup of flour at a time. You're looking for a soft cookie dough texture.

5. Shape the Gnocchi
   Now it's time to form the gnocchi! Divide the dough up into 8 equal chunks. Any portion you are not using, stick in the fridge. On a floured surface, roll the gnocchi into a rope about the thickness of your thumb. Sprinkle with flour as needed to keep it from sticking. 

6. Cut and Fork the Gnocchi
   Cut the rope into inch-long pieces. To get the signature gnocchi look, roll the gnocchi over the tines of the fork. Place rolled, cut, and forked gnocchi on a baking tray or plate with parchment paper. Rinse and repeat until all the dough is ready. 

   1. If you want to save some uncooked gnocchi for later, place gnocchi not touching on a parchment-lined tray or plate. Place in the freezer for 30 minutes, and put flash-frozen gnocchi in a baggie. Repeat until the desired amount of gnocchi is frozen. 

7. Boil the Gnocchi
   Bring a large pot to boil. Add a healthy pinch or two of salt (about 2ish tbsp). Cook gnocchi until floating for 1 minute. Make sure to work in batches. Once the gnocchi is cooked, place it on a clean tray or table to the side. 

8. Prepare the Sauce
   Melt butter in a large saucepan over medium heat. You should pay attention to your butter here. Once butter browns, it can go burnt very fast. Swirl the pan occasionally. You are looking for the butter solids to be light brown and smell nutty.  

9. Cut the Head and Add the Sage to Butter
   Turn off the heat and immediately add chopped sage. The mixture will bubble, and that's a'okay. Season with salt and pepper. 

10. Toss Gnocchi in the Sauce
    Divide the butter mixture in half. Using one-half, heat the butter mixture over medium-high heat. It's time to add a nice crispness to our gnocchi. Place about half of the gnocchi in a skillet and cook for about 6 minutes. Place cooked and pan-fried gnocchi on a plate or tray. Repeat until the desired amount of gnocchi is used. 

11. Plate this Bish
    Plate gnocchi on salad plates or shallow bowls. Add whole sage leaves and a pinch of finely shredded Parmesan to garnish.