I am so excited to share this Sweet Potato Gnocchi with Browned Butter Sage sauce from my friend’s Adam and Ryan’s Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen. This gnocchi is so flavorful and comforting, with a Southwest twist. Pan fried until crispy and tossed in a savory browned butter and sage sauce, these pillows are soft and so good. Then best, it’s quite simple to make. It will be a winner with everyone.
I have had the pleasure of getting to know Adam and Ryan over the past few years thanks to IG. They both are just the kindest people I know. Their food is comforting and is accessible everyday food. You can see for yourself if you visit their blog, Husbands that Cook. So, when they came out with their book, I was beyond thrilled and happy for them. Congrats on your beautiful book!
There are so many recipes that I can’t wait to try. Their unique twist on a Sweet potato gnocchi gave me all the feels, and I was just itching to make it!! I did, and LOVED IT. They have a wonderful Sweet and Salt CAke that I can’t wait to make. Then there’s the Yuca con mojo. Their moo shu vegetable lettuce wraps with peanut sauce is so much fun to whip up, and very versatile. Are you intrigued yet?
Their gorgeous book has over 130 recipes including everything from breakfast, soups, salads, mains, sides, cocktails and yes, DESSERTS! Laced throughout our beautiful photos, lots of sweet stories and entertaining tips. I (or course) started with desserts in their book, but I can’t wait to move on to savory. Head over here for more info on their book and here to get your own copy!
Gnocchi takes Patience
Gnocchi recipes aren’t for the faint of heart. Many, many things can go awry. I’m not trying to scare you off or dissuade you, I just want you to know what you are in for. Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be can be light and delicate. At their worst, dense, rubbery, and/or soggy. The very worst are the gnocchi that come apart in the boiling water before they even reach your plate.
Sweet Potato Gnocchi
This gnocchi is made out of sweet potato and has a Southwestern touch to it with the masa harina in it. It’s soft, super flavorful and pillowy.
Nothing gives me greater joy than sharing this recipe for Sweet Potato Gnocchi from my dear friends, Adam and Ryan’s cookbook Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen.
This recipe for sweet potato gnocchi is Copyright protected. It is being shared with the approval of the author and no one can reproduce or share on their blogs without permission.
Finally, the best part: we are giving away two copies of their book and I’m excited for you. Please do comment and let me know what excites you about cookbooks.
Thanks and Happy COOKING!! Again Congrats to my buddies Adam and Ryan!
- 1 tbsp extra virgin olive oil
- 1 pound (454g) sweet potatoes
- 6 tbsp(44g) masa harina
- 1 large egg
- ¾ teaspoon salt
- 1 ounce(1/4 cup/28g)grated Parmesan cheese, plus more for garnish
- 2 teaspoons brown sugar
- 1¼ cups plus 2 tbsp (225g) all purpose flour, plus more as needed
- 20 fresh sage leaves, chopped(about 2 tbsp), plus more for garnish
- 8 tbsp (1 stick/113 g)unsalted butter
- 1 teaspoon salt
- 2 tbsp extra virgin olive oil
- Preheat the oven to 425 degrees F/218 C and line a baking sheet with parchment or silicone mat. Drizzle the olive oil over the center of the baking sheet. Cut the sweet potatoes in half lengthwise, and lay them cut side down on the prepared baking sheet, moving them around to coat the bottoms evenly in oil. Poke the skins of the potatoes several times with the tip of the sharp knife to create vents, then bake until completely soft when pierced with knife, 30 to 40 minutes. Let them cool enough to handle safely, then scoop the insides into a large mixing bowl and cool to lukewarm, discarding the skins.
- Once the potatoes have cooled, add the masa harina, egg, salt, Parmesan, and brown sugar, and stir and combine. Add the flour, and stir until the dough comes together. Transfer the dough to a floured counter top and knead briefly, just enough to form the dough, adding additional flour if needed. Form the dough into a ball, wrap in plastic, and let rest for 15 minutes at room temperature. Unwrap and divide into 4 smaller pieces, placing one of the pieces on the work surface and keeping the remaining dough wrapped in plastic. Use your hands to roll the ball of dough into a long rope about ¾ inch wide. Cut the rope into 1 inch lengths, and the move the pieces aside, keeping them well floured to prevent sticking. If desired, add ridges on the gnochi by rolling them on a gnocchi board or the back of a fork. Repeat with the remaining dough, yielding 75 to 80 gnochhi. They can be used immediately or frozen for future.
- Bring a large covered pot of salted water to a boil, using 1 tsp of salt per 1 quart of water.
- While the water is heating up, place the chopped sage leaves in a medium heatproof bowl and set aside. Place the butter and salt in a small saucepan, and set the pan over medium-low heat. Melt the butter, stirring often, then continue stirring as the butter gets foamy and the solids at the bottom of the pan begin to turn golden brown. When the butter solids are dark brown-but not burned-immediately remove the pan from the heat and pour the butter into the bowl with sage leaves. Do this carefully, as the mixture will steam and sputter vigorously. Stir to combine, then set aside.
- When the water is boiling, add the gnocchi, sitrring to prevent them from sticking together.
- Bring back to a boil, then lower heat to simmer and cook until all the gnochhi are floating. Wait another 30 seconds, then drain into a colander and set aside.
- Set a large nonstick skillet over medium-high heat. When hot, add the olive oil, then add enough gnocchi to fill the skillet in a single layer. Cook until the undersides are golden brown and crispy, about 4 minutes, then flip them using a spatula or tongs, and cook the second side until golden brown, another 4 minutes. Transfer to a heatproof serving bowl. Repeat the process with the remaining gncochi, then pour over the sage butter tossing to combine.
- Serve hot, topped with fresh sage leaves, and enjoy!
To freeze the gncocchi, line them on a parchment paper in a line and freezew. Once it's frozen, put it in a ziploc. They stay good for 3 months.
I love cookbooks, I have been collecting ever since I lived in NYC 20 years ago. I tried to recreate every dish I ordered at various restaurants in Manhattan. I love this gnocchi recipe and I was buying ingredients to make it this afternoon, before I saw this recipe.
I would be honored to have this cookbook!
Thank you!
Tracey
I love all the beautiful pictures in cookbooks today, and also flipping through them to read stories, find new recipes, and just to be inspired!
This looks super delicious!
Looks so yummy! Definitely going to make this.
The smell of the cookbooks, the effort that goes into writing, testing and designing the book and the fact that I can try so many of these recipes. I’m a cookbook lover as much as being someone who loves food
Big fan of husbands that cook and your blog.
I love this recipe and I would love to see the cookbook authors’ unique take on the their recipes. I would love to get my hands on this book.
I’ve tried and failed at sweet potato gnocchi about dour times now but am not about to give up! I love Adam and Ryan’s blog and gram and am excited to try recipes from this book 🙂
Commenting for the giveaway! Love your blog
Hi, you are the winner of the cookbook. Please can you dm me on instagram. I already shared on Inst.
Thanks
This looks amazing!
Ohhh myyy 😍 would absolutely love to win! The book isn’t available where I live sadly.
This recipe looks delish! Can’t wait to try it!
For some reason my cooking makes my husband so happy and having cookbooks for inspiration are a great source for a happy marriage
This looks delecious👌
I look forward to recreate all vegeatrian recipes fron your blog
I tried the recipe but as you said I think I rushed the process. But IAM definitely going to try again. But would love it 💓💓if I could win a copy of the cookbook. I recently discovered Adam and Ryan and love scrolling through their feed on Instagram..
Woah!! Looks amazing!! 😋😋
I have never made Gnocchi but this recipe is too tempting to not try.
This dish looks stunning and healthy. Looks like cookbook surely has some amazing stuff to try.