Nov
8
Sweet Potato Gnocchi with Brown Butter-Balsamic Sauce
This is not a recipe to attempt on a busy weeknight.
Sweet potatoes will vary in how much moisture they contain, but it's important to not add too much flour or your gnocchi will be dense. The goal is to add the least amount of flour while still making a cohesive, pliable dough. You should end up using roughly 2 cups of flour to reach this point.
Read full story
Related Posts
I made this last night, and while delicious, it was a ton of work! Also, there were a couple of little issues with the recipe. Firstly, the greens it says to add to the sauce at the end are not listed on the ingredients at the top. This caused some panic as I did not have any on hand, but thankfully a family member picked some up for me. Also, there is fine grated Parmesan listed, but the body of the recipe never says when to add it. As a result, I never added it. They were still tasty. :) I froze some for later, and am looking forward to the meal without the toil! Thanks!
What do you do with the basil? Toss or add back in? Looks like a basil leaf in the pic.
Looks delicious!!! Just a note to Karen.. There is no basil in this recipe. The basil you are referring to is the sage which was fried crispy in the beginning of the sauce recipe and added in the end when everything was combined.
Have you ever made them with another type of flour (ex. Almond) or made them with a gluten free option?