Sweet Potato Gnocchi with Brown Butter Sauce and Fried Sage

So I've made this twice already and only realized last night as I was typing up the recipe that I'd misread the ingredients on Gourmet's site!  Twice.  The recipe calls for a total of two pounds of potatoes, but it was worded in such a confusing way that I ended up using half that.  It does explain why the gnocchi were a bit denser than I'd like, though.

I froze some of my gnocchi and they keep well in the freezer.  It's definitely nice to keep some on hand for a quick dinner.

Despite using the wrong potato to flour ratio, it still turned out really well.  The fried sage leaves takes this dish to another level, and the brown butter perfumes the air with a delicious butterscotch scent.

Sweet Potato Gnocchi with Brown Butter Sauce and Fried Sage
from Gourmet

Gnocchi
1-1/4 lb russet potato (or any other baking potato)
3/4 lb sweet potato
1 large egg
1/2 teaspoon grated nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated parmesan (aged pecorino or goat gouda worked well)
1-1/2 to 2 cups flour, plus more for dusting

Sage
1/3 cup olive oil
1 cup sage leaves (from one bunch)

Butter Sauce
2 tablespoons unsalted butter
1/2 teaspoon salt

Gnocchi
Preheat oven to 450ºF.

Pierce both potatoes in several places with a fork, then bake until tender, 45 minutes to 1 hour.  Cool potatoes slightly, then peel and force through a potato ricer.  I used a pastry knife--just make sure to mash potatoes well.  You'll end up with some tiny lumps but it'll be ok.  Cool potatoes completely.

Lightly flour 2-3 baking sheets or line with parchment paper.

Beat together egg, nutmeg, salt and pepper and then mix with cooled potatoes.  Turn mixture onto a surface and knead in cheese and 1-1/2 cups flour, adding more flour as necessary until mixture forms smooth but slightly sticky dough.  Cut dough into 6 pieces, and roll each piece into a 1/2 inch thick rope on lightly floured surface.  Cut rope into 1/2 inch pieces and roll each into ball.  Turn fork over and hold at 45 degree angle with tips of tines touching work surface.  Roll each gnocchi down fork tines, pressing with thumb, to make ridges on one side.  Transfer to baking sheets.

Sage
Heat oil in a skillet over medium heat until it shimmers.  Fry sage leaves in batches, stirring, until they turn a shade lighter and crisp, about 30 seconds.  Transfer to paper towels to drain.  Season with salt.

Butter Sauce
Add butter to oil in skillet with salt and cook until golden brown, about 1-2 minutes.  Remove from heat.

Put it all together
Bring a pot of salted water to a boil and cook gnocchi in batches, making sure not to crowd them in the pot.  Stir occasionally so they don't stick to the bottom.  Cook until they float to the surface, about 3 minutes, then transfer to skillet with butter sauce.  Heat gnocchi up in skillet if necessary.  Serve sprinkled with fried sage and grated cheese.

*Note: Uncooked gnocchi can be frozen in one layer up to one month.  Do not thaw before cooking.

Want a heartier protein-filled version?  Make some Gnocchi with Bison and Mushroom Ragu.