Sweet Potato Gnocchi with Balsamic Brown Butter

Written by Mateus Andrade


Gnocchi, the Italian dumplings, may be known as the choice primo piatto in a sophisticated dinner party, a friendly warning though: once you switch the usual white potatoes for the often overlooked Sweet Potatoes and a simple but significant change to the usual butter, you may reconsider and feature it as your main dish.


4 to 6 servings
Prep Time: 3 hours (includes straining)
Cook Time: 10 min

For the gnocchi:
2 (1-pound) red-skinned sweet potatoes
1 (12-oz.) container fresh ricotta, strained in a sieve for 2 hours
1 cup grated Parmesan cheese
2 teaspoons salt
2 1/2 cups (or more) all-purpose flour
For the brown butter:
8 Tablespoons (1 stick) unsalted butter
1/4 cup loosely packed sage leaves
3 Tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Parmesan cheese, for serving

Visit Just a Taste for preparations instructions.