Purple Sweet Potato Gnocchi with Sage Brown Butter. Once butter is melted, add in the sage and simmer until butter turns a golden brown. Make sure to stir mixture consistently so the butter doesn't burn. Gently whisk in flour and salt until they are evenly combined in the sauce.
Poke holes all over each sweet potato with a fork, then rub all over with oil. Meanwhile, make the sauce: While the gnocchi are cooking, in a large pan, melt the butter over medium heat. Drain the gnocchi (don't rinse it) and add it to the skillet. You can cook Purple Sweet Potato Gnocchi with Sage Brown Butter using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Purple Sweet Potato Gnocchi with Sage Brown Butter
Toss to coat in the butter, add the Parm, and season to. When the sweet potatoes are cooked, slice them in half, allow to cool, and finely mash or puree them. Stir the mixture until just combined. For the Sauce and Assembly: Once all the gnocchi have cooked, prepare the sauce.
Purple Sweet Potato Gnocchi with Sage Brown Butter instructions
Chop the butter into evenly sized cubes. Heat the butter in a saucepan on medium heat. Once it's completely melted, add the chopped sage leaves. Keep on the heat until the butter darkens and smells nutty, then lower the heat. Heat olive oil in a large skillet over medium high heat.