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Sweet Potato Gnocchi in a Brown Butter Sage Sauce

Feb 2, 2019 · 2 Comments

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Sweet Potato Gnocchi in brown butter sage sauce

I remember when my father traveled to the US a few years ago and asked me if I wanted anything. Yes, I said, a few things. The first was a bunch of makeup from Sephora. The poor man was completely lost in that store, until a sales lady took pity on him and took over his (my) entire shopping list. The second was a pasta maker. I just HAD to have a heavy duty (also literally extremely heavy) pasta making machine.

Pasta Making Adventures…or not

My father being the awesome man that he is, without complaint, hauled this bulky, cumbersome pasta making machine with him all the way to Bahrain. How many times have I made fresh pasta since? A grand total of one time. It was good pasta, it really was. But packaged pasta is just so much easier and kind of just does the job for you, doesn’t it? I mean look how simple this pasta recipe is.

When I saw this sweet potato gnocchi recipe, I skimmed past it a little guiltily because I don’t like thinking about how little I utilize my pasta machine that’s currently taken up residence in my storage room. Then, I scrolled right back up. Packaged pasta may do the job, but packaged gnocchi certainly doesn’t. I’ve never had a good ready made gnocchi. Also, the recipe is from the brilliant Pinch of Yum. What could go wrong? I was sold.

Gnocchi convert, right here.

Oh my God. So easy, and frankly quite fun to make. And absolutely delicious! I’ll never go back. This sweet potato gnocchi starts with microwaved sweet potato (easy), thats mixed with ricotta, parmesan cheese and flour (easy), then cut into a loaf which is then sliced up into little twisty ropes that you cut little gnocchi shaped bits off of (fun!!). The gnocchi are then boiled until they just rise to the top of the water ->really addictive to watch, and finished off with the simplest garlic butter sauce and some wilted spinach. Restaurant quality, a tiny bit sweet from the sweet potato, melt in your mouth soft and delicious. Impress everyone with this because it is freaking impressive. Or just impress yourself! Enjoy!

Sweet Potato Gnocchi in brown butter sage sauce

Sweet Potato Gnocchi

Homemade sweet potato gnocchi in a brown butter sage sauce with wilted baby spinach
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Course: Main Course
Cuisine: Italian
Keyword: gnocchi, pasta, italian, vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Farah Abumaizar

Ingredients

Gnocchi:

  • 1 500 g (1 lb) sweet potato
  • 1 cup ricotta
  • 1/4 cup freshly grated Parmesan cheese
  • 1 1/2 tsp salt
  • 1 1/4 cup flour

Sauce and veggies:

  • 8 tbsp butter
  • 2 cloves garlic, crushed
  • 5-6 sage leaves
  • 2-3 big handfuls spinach
  • 1 tsp salt
  • 1/4 cup Parmesan cheese

Instructions

For the gnocchi:

  • Prick the sweet potato all over with a fork, then wrap it in a damp paper towel and microwave for 7 minutes or until soft and cooked through. Alternately, you could just oven bake the potato.
  • Scoop the sweet potato flesh out into a bowl, go over it with a potato masher until you make sure it’s all smooth and properly mashed through. Mix in the ricotta, 1/4 cup freshly grated parmesan cheese and salt until smooth and well combined. You may want to use your hands for this.
  • Add the flour 1/2 cup at a time, kneading very gently after each addition. Kneading too much could cause the gnocchi to get tough
  • Transfer the dough to a lightly floured work surface, and form it into a loaf, about 9×5 inches. (think the size of a loaf of banana bread). Cut into slices of dough, like you are cutting yourself thin slices of banana bread.
  • Roll and stretch each slice until it’s forms a long skinny rope shape. Cut each of these rope shapes into 1 inch inch segments with a sharp knife to form your gnocchi pieces.
  • Bring a large pot of water to a boil, add the gnocchi and boil until the gnocchi rise to the top. Drain and toss with a little olive oil. You can continue making the recipe using this gnocchi, or refrigerate or freeze them at this point.

For the sauce and finishing:

  • Heat the butter in a large saucepan or skillet until bubbling and slightly golden brown. Add the gnocchi and pan fry until golden brown on each side, (might have to do this in batches) then add the handfuls of baby spinach, garlic, sage leaves, and salt and pan fry for another few minutes.
  • Toss the gnocchi in the butter spinach sauce, top with the remaining parmesan cheese and serve.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Main Meals, Recipes gnocchi, italian, pasta, spinach, vegetarian

Previous Post: « Chocolate Avocado Smoothie Bowl
Next Post: Homemade Pancake Mix »

Reader Interactions

Comments

  1. Brian Nagele says

    December 21, 2019 at 5:51 am

    Yet another post I’m going share with my buddies on Facebook. Thanks!

    Reply
    • Farah Abumaizar says

      December 21, 2019 at 7:07 am

      Thanks Brian! I hope you enjoy the recipe!

      Reply

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Farah Abu Maizar | Food Lover
Good morning! If there’s one thing we like doing Good morning! If there’s one thing we like doing, it’s experimenting with breakfast dishes 🍳.These beauties are froached eggs- poached eggs that are lightly fried and seasoned with breadcrumbs. Best of both worlds! Creamy poached eggs, runny yolk but a little crisp on the white part of the eggs. So good! Inspired by @sveverything , we used our sous vide machine for this but you can do this with regular poached eggs. Recipe can be found linked in bio or at https://everylittlecrumb.com/froached-eggs/ . Team runny yolk anyone? 
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Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
-Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
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Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
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- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
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Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
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- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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