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Sweet Potato Gnocchi With Maple Cinnamon Sage Brown Butter

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“I saw this on Everyday Italian. It really looked good. I plan on making this for Thanksgiving. This courtesy of Giada De Laurentiis. This looked easy to make.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Gnocchi:
  2. Preheat oven to 425°F.
  3. Pierce the sweet potatoes with a fork.
  4. Bake the sweet potatoes until tender and fully cooked between 44 and 55 minutes, depending on size.
  5. Cool slightly.
  6. Cut in half. Scoop the flesh into a large bowl.
  7. Mash the sweet potatoes (Giada used a ricer).
  8. Transfer to a large measuring cup. (make sure the sweet potatoes measure 2 cups).
  9. Add ricotta cheese, salt, cinnamon, and pepper.
  10. Add 1/2 cup flour at a time until a soft dough forms.
  11. Lightly flour a work surface. Place the dough in a ball on surface.
  12. Divide the dough into 6 equal balls.
  13. Roll out each ball into a 1-inch wide rope.
  14. Cut each rope into 1 inch pieces.
  15. Roll the gnocchi over the tines of a fork.
  16. Transfer the formed gnocci to a large baking sheet.
  17. Continue with the remaining gnocchi.
  18. Bring a large pot of salted water to boil over high heat.
  19. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, about 5 or 6 minutes, stirring occasionally.
  20. Drain using a slotted spoon and place on a baking sheet.
  21. Tent with foil.
  22. Continue with remaining gnocchi.
  23. Brown Butter Sauce:
  24. While the gnocchi are cooking, melt butter in a large sauce pan over medium heat.
  25. When butter has melted, add sage leaves.
  26. Continue to cook, swirling the butter occasionally until foam subsides and the milk solids begin to brown.
  27. Remove pan from heat.
  28. Stir in cinnamon, maple syrup, salt and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
  29. When the bubbles subside, toss the cooked gnocchi in the brown butter.
  30. Transfer to serving dish.
  31. Serve immediately.

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