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    You are in: Home / Recipes / Sweet Potato Gnocchi With Maple Cinnamon Sage Brown Butter Recipe
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    Sweet Potato Gnocchi With Maple Cinnamon Sage Brown Butter

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Jane from Ohio's Note:

    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.

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    Units: US | Metric

    For the Gnocchi

    for the maple cinnamon sage brown butter


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

    Ratings & Reviews:

    • on December 28, 2009


      This was great! I did end up needing about twice as much flour, though. I also added some thyme and reduced the butter by 1/4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2009


      This review is for the gnocchi only...we didn't use the sage brown butter sauce. I really liked these a lot. I thought the texture and flavor were actually better than regular potato gnocchi. We just ate these with butter. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet Potato Gnocchi With Maple Cinnamon Sage Brown Butter

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 680.4
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 18.1 g
    Cholesterol 81.9 mg
    Sodium 1036.8 mg
    Total Carbohydrate 92.7 g
    Dietary Fiber 8.9 g
    Sugars 15.8 g
    Protein 13.6 g

    The following items or measurements are not included:

    fresh sage leaves

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