Sweet Potato Gnocchi With Brown Butter Crispy Pancetta And Sage Recipes

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GNOCCHI WITH BROWN BUTTER, CRISPY PANCETTA, AND SAGE



Gnocchi with Brown Butter, Crispy Pancetta, and Sage image

Pan Seared Brown Butter Gnocchi with Crispy Pancetta and Sage is a simple Italian pasta dish made with soft potato gnocchi sauteed in brown butter, crispy pancetta, and sage. It is an easy weeknight dinner for the family.

Provided by Melissa Stadler, Modern Honey

Categories     Dinner

Time 20m

Number Of Ingredients 6

16 - 24 ounces Gnocchi (depending on how much sauce you want)
1/2 cup Salted Butter
8 -12 Fresh Sage Leaves
1/2 lb. Pancetta or Bacon (cooked until crispy and chopped)
1/2 cup Parmesan Cheese (plus more for garnish. I love to use shaved parmesan)
Salt and Pepper to taste

Steps:

  • Heat a large pot of water on high until it begins to boil. Generously salt the water. Cook gnocchi according to package instructions.
  • While gnocchi is cooking, cook pancetta or bacon until crispy.
  • In a large skillet, melt the butter over medium heat. After several minutes, add the sage leaves. Cook until the sage is crispy and the butter starts to turn a golden brown color -- about 3-4 minutes.
  • Drain the gnocchi and add it to the skillet. Toss to coat with butter sauce. Add pancetta (or bacon).
  • Add parmesan cheese.
  • Toss and season with salt and pepper to taste.
  • Serve with crispy sage leaves and shaved parmesan cheese as garnish.

SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE



Sweet Potato Gnocchi with Brown Butter and Sage image

These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.

Categories     Pasta     Appetizer     Vegetarian     Parmesan     Ricotta     Sweet Potato/Yam     Fall     Winter     Sage     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10-12 servings

Number Of Ingredients 8

2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons (packed) golden brown sugar
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage plus whole leaves for garnish

Steps:

  • Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
  • Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
  • Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
  • Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
  • Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
  • Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

SWEET POTATO GNOCCHI RECIPE BY TASTY



Sweet Potato Gnocchi Recipe by Tasty image

Gnocchi are something you probably order all the time at restaurants but never think about making from scratch. Well, now's the time to start. These lightened-up homemade gnocchi call for sweet potato in place of regular potato. The sweet potato is mashed with flour, egg, and Parmesan and boiled into little dumplings. Then, the gnocchi get tossed in a simple sauce of butter and sage until just golden.

Provided by Merle O'Neal

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 sweet potato
½ cup vegetarian parmesan cheese, grated
1 egg
2 cups flour, plus more to dust
2 tablespoons butter
2 leaves fresh sage

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
  • Allow potato to cool at least 5 minutes before peeling skin off.
  • In a large bowl, mash potato with masher or fork until smooth.
  • Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
  • Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
  • Slice into ½-inch (1 cm) rectangles and set aside.
  • Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
  • Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
  • In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
  • Add gnocchi to pan with the sage and butter, tossing until lightly golden.
  • Top with more Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 434 calories, Carbohydrate 67 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, Sugar 4 grams

SWEET POTATO GNOCCHI



Sweet Potato Gnocchi image

A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.

Provided by ELA33INE

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 4

Number Of Ingredients 6

2 (8 ounce) sweet potatoes
1 clove garlic, pressed
½ teaspoon salt
½ teaspoon ground nutmeg
1 egg
2 cups all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
  • Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
  • Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 71.1 g, Cholesterol 46.5 mg, Fat 2.1 g, Fiber 5.2 g, Protein 9.9 g, SaturatedFat 0.6 g, Sodium 372 mg, Sugar 5.1 g

BROWN-BUTTER SWEET-POTATO GNOCCHI WITH SEEDS



Brown-Butter Sweet-Potato Gnocchi with Seeds image

These heavenly little dumplings are as light as a cloud, have a touch of earthy sweetness, and fit the bill for a quintessential fall-season meal. After making the four-ingredient gnocchi dough, they're cooked and lightly crisped in a pan of brown butter. Finished with fried sage and a blend of nutty seeds, one savory crunch will be sure to send you soaring.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h50m

Yield Serves 4 to 6

Number Of Ingredients 10

1 pound sweet potatoes (2 to 3)
1 1/2 cups unbleached all-purpose flour, plus more for dusting
1 large egg, room temperature, beaten
1 1/2 teaspoons kosher salt
3 tablespoons pepitas
1 tablespoon sesame seeds
2 teaspoons poppy seeds
Kosher salt and freshly ground pepper
1 stick unsalted butter
Handful of fresh sage leaves, sliced if large

Steps:

  • Gnocchi: In a pot, cover potatoes with 2 inches of cold water. Bring to a boil and cook until easily pierced with the tip of a knife, 20 to 25 minutes. Drain and let sit until cool enough to handle. Peel and quarter potatoes and let cool completely.
  • Using a ricer or colander, press potatoes into a large bowl. Add flour, egg, and salt to bowl and gently stir until a ragged dough forms, being careful not to overwork. Transfer dough to a floured work surface and gently knead until dough just becomes uniform in color (sprinkling surface and hands with more flour as needed to prevent sticking).
  • Divide dough into 6 pieces; roll one out to an approximately 3/4-inch-diameter rope. Using a bench scraper or knife, cut crosswise into 1/2-inch-thick "pillows." Transfer in a single layer to a rimmed baking sheet generously dusted with flour. Repeat with remaining dough.
  • Sauce: Heat a large skillet over medium. Add pepitas and sesame and poppy seeds; cook, shaking frequently, until pepitas puff slightly and begin to pop, about 2 minutes. Transfer to a plate and season with salt and pepper.
  • Melt butter in skillet over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Add sage leaves to brown butter and cook until darkened slightly, about 45 seconds. Remove skillet from heat. Using a fork, transfer sage to plate with seeds.
  • Meanwhile, cook gnocchi in a large pot of generously salted boiling water until they float and are al dente, 3 to 4 minutes; drain. Add to skillet with brown butter and return to medium heat. Cook, stirring occasionally, until gnocchi begin to crisp at edges, 3 to 4 minutes. Serve topped with seeds and sage.

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