Sweet Potato Gnocchi in Brown Butter Sauce

September 12, 2019

Sweet Potato Gnocchi in Brown Butter Sauce

3 medium sweet potatoes (about 2 cups)
1 cup cassava flour
3 tbsp butter or vegan butter
1/2 tsp dried rubbed sage
2 cloves garlic
salt and pepper to taste
Cook sweet potatoes til tender, either by baking, boiling, or throw them in the instant pot. Once cooled, remove skins and mash sweet potatoes in a bowl. Add cassava flour and mix until a workable dough forms. You may add up to 1/2 cup extra cassava flour if you like a doughier gnocchi. Divide dough in half. On a floured surface, roll out each half into a long rope about 1 inch thick. Cut rope into about 1 inch rectangular pieces. You can slightly round out the pieces in your hands to form a pillow shape. In a large pot, boil gnocchi for about 5 minutes, until they float to the top. Skim the gnocchi off the top and lay on dry paper towels or clean dish towels. Saute sauce ingredients in a pan for several minutes, then toss in gnocchi and coat evenly. Serve with grated parmesan, regular or nondairy, for the ultimate finish!

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