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Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
1284
Instead of making homemade sweet potato gnocchi, this genius recipe puts the sweet potato right into a creamy sauce and uses store-bought gnocchi for the same exact flavors and textures. The result: an incredibly irresistible fall dinner ready in less than 20 minutes. The dish is rich with fall flavor without a ton of ingredients. Homemade gnocchi is usually worth the effort, but it’s an extra step that we just don’t have the time to do on busy evenings.
Fall goodness starts with a base of nutty browned butter infused with fresh sage. Sweet potato and maple syrup lend a slight sweet potato casserole vibe without being nearly as cloyingly sweet—it’s very much a savory pasta dish. Then add back in the crispy sage leaves that were toasted in butter with a touch of cream and a Parmesan finish.
Canned sweet potato puree can be found at most grocery stores these days. This recipe was created with Farmers’ Market Organic Sweet Potato Puree. If you can’t find it, pumpkin puree is an excellent substitute. Reduce the amount from 1 cup to 3/4 cup since pumpkin puree tends to be thicker, then you’ve got a rather tasty pumpkin gnocchi. Just don’t use sweet potato puree baby food.
If you've made this recipe, drop a comment down below and let us know how you liked it!
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Ingredients
Kosher salt
- 2
(1-lb.) packages gnocchi
- 3/4 cup
(1 1/2 sticks) unsalted butter, divided
- 1/4 cup
packed fresh sage leaves
- 4
cloves garlic, finely chopped
- 1 1/2 cups
low-sodium chicken or vegetable broth
- 1 cup
canned sweet potato puree
- 1 Tbsp.
maple syrup
Freshly ground black pepper
- 2 Tbsp.
heavy cream
Grated parmesan and crushed red pepper flakes, for serving
Directions
- Step 1In a large pot of boiling salted water, cook gnocchi, stirring occasionally, according to package instructions until al dente. Drain.
- Step 2Meanwhile, in a small pot over medium heat, melt 1/2 cup (1 stick) butter. Once melted, reduce heat to medium low and continue to cook, watching closely and stirring occasionally, until butter simmers and starts to turn golden. Once simmering stops and butter is golden and smells nutty, let cool about 5 minutes.
- Step 3In a large, high-sided skillet over medium heat, melt remaining 4 tablespoons butter. Add sage and cook, stirring occasionally, until leaves are crisp and butter is light golden, 2 to 3 minutes. Transfer sage to a paper towel-lined plate, leaving butter in skillet. Add garlic and cook, stirring, until fragrant and light golden, about 30 seconds.
- Step 4Whisk in broth, sweet potato puree, and maple syrup and bring to a boil; season with salt and black pepper. Cook, stirring occasionally, until slightly thickened, about 1 minute. Stir in gnocchi and cream and cook, tossing a few times, until coated, about 2 minutes; season with salt and black pepper.
- Step 5Divide pasta among bowls. Top with Parmesan, red pepper, and crispy sage leaves. Drizzle with browned butter.
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