The fall season is a time to get cozy, relax, and try out some new recipes for those chilly fall evenings. This sweet potato gnocchi with honey sage butter is the perfect fall pasta!
Ingredients
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1 large sweet potato, about 1 lb
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1 ¾ to 2 cups of flour
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1 egg
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1 tsp of Steel City Pink Himalayan Sea Salt and Peppercorns to taste
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5-6 leaves of sage (for serving)
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4 tbsp of butter
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1 tbsp of Pittsburgh Honey
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Grana Padano (for serving)
Let's Get Cooking!
Begin by preheating your oven to 350F. Then make small cuts in a potato, drizzle with Liokareas Premium Extra Virgin Olive Oil, wrap in foil and bake for 50 minutes or until cooked. Let cool, peel and mash.
1. Combine mashed potato, flour, egg, salt, and pepper into a large bowl. Knead the mixture until you get a dough. Add more flour if needed, the dough should be soft.
2. Cut a small amount of dough, about 1/3 from the circle (you will have about 25 gnocchi). Wrap the rest of the dough and freeze until ready for use. The dough will last for up to 2 months. Cut the dough in half again.
3. Begin to roll and stretch each half of the dough on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and using a gnocchi board or fork make a nice striped shape, it will look like a small pillow.
4. Bring water to boil in a large pot and add sea salt, cooking the gnocchi for about 7-10 minutes or until cooked inside.
5. Using a medium pan, melt butter on low heat for about 10 minutes, until it becomes brown.
6. Remove gnocchi from water and fry in brown butter on medium-high heat. Stir in honey and continue to fry from one side until slightly browned. Remove from pan and add sage leaves continue to fry for another minute until crispy.
7. Serve with honey brown butter and sage. Top with Grana Padano or your preferred cheese.
We hope you enjoy this yummy pasta and check out our website to find some of the ingredients!