Sweet Potato Gnocchi sauced with Sage Browned Butter topped with Spiced Pecans and Shaved Parmesan⁣

If the descriptive title has you drooling, just wait til you taste it.

Time: 1 hour 15m ⁣
Serves: 6 ⁣

Ingredients: ⁣
Gnocchi: ⁣
2 medium sweet potatoes⁣
1/2 cup ricotta cheese ⁣
1 egg⁣
Salt/pepper ⁣
1/2 tsp cayenne pepper⁣
3-4 cups of all purpose flour – you want mixture to be slightly sticky ⁣

Sauce: ⁣
3 Tbs butter ⁣
1 shallot, thinly sliced ⁣
1/2 tsp cayenne pepper ⁣
1/2 cup chopped sage ⁣
1 cup white wine ⁣

Spiced pecans ⁣
2 cups pecans ⁣
1/2 cup powdered sugar ⁣
1 tsp cayenne pepper ⁣
3/4 tsp salt ⁣
4 tsp water ⁣

Directions:⁣
1. Bake sweet potatoes whole by poking them with a fork and baking at 425 for about 45-50 minutes ⁣
2. Next mix the sugar, pepper, salt, and water in a separate bowl, add pecans and stir to coat. Pour onto parchment lined baking and sheet and Bake at 375 for 15 minutes, let cool and break apart ⁣
3. In the meantime, melt butter over medium heat and add shallots. Once butter begins to brown add cayenne and sage. Sauté for about a minute and add wine (be careful it’ll splatter), and turn to low to continue to simmer⁣
4. Bring a pot of water to a boil, and next mix the gnocchi ingredients together in a separate bowl, adding flour 1 cup at a time til mixture is sticky but rollable ⁣
5. Next divide gnocchi dough into about 5 smaller balls, then one ball at a time roll it into a snake on a floured service, then cut into small rectangles, drop in the boiling water and once they rise to the top transfer to sauce. Continue this process in batches til all the gnocchi are in the sauce ⁣

Serve with shaved Parmesan and top with crushed spiced Pecans. To make this a 30 minute meal, simply roast potatoes and make pecans early in the week. 💕⁣

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