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Sweet Potato Gnocchi with Brown Butter, Sage, and Hazelnuts
serves 8

Sweet Potato GnocchiINGREDIENTS

  • 3 pounds sweet potato gnocchi
  • 4 tablespoons unsalted butter
  • 12 whole sage leaves
  • 1/2 cup toasted chopped hazelnuts
  • Sea salt

METHOD

Cook the gnocchi in boiling salted water according to package directions.

While the gnocchi cook, melt the butter in a sauté pan over medium heat.  The butter will begin to foam.  While the butter foams, add the sage.  Cook until the foam subsides and the butter solids turn a nutty golden color.  Remove from the heat.  Add the drained gnocchi, the hazelnuts, and sea salt, and toss.  Serve immediately.

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