Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sweet Potato Gnocchi with Kale, Sage, and Balsamic Brown Butter

John Lee

Servings: 4 as a main course, 6 to 8 as an appetizer

This dish was inspired solely by the straightforward combination of earthy sweet potato with the natural richness of nuts and root vegetables. I use aged balsamic vinegar to showcase the flavor of that intense, marvelously aged Italian product. The sauce of balsamic and brown butter works really well with this rustic dish.

Ingredients

  • 2 sweet potatoes (about 1 lb.)
  • 1 to 1-1⁄2 cups all-purpose flour, plus more for rolling
  • 1 large egg, beaten
  • 1 tsp. kosher salt, plus more as needed
  • Freshly ground black pepper to taste
  • 1 Tbs. olive oil
  • 2 oz. pancetta, finely diced
  • 1⁄2 small white onion, finely diced
  • 4 Tbs. (1⁄2 stick) unsalted butter
  • 3 Tbs. aged balsamic vinegar
  • 2 oz. kale, stemmed and cut into thin ribbons
  • 1 tsp. chopped fresh sage, plus whole leaves for garnish
  • A Parmesan cheese wedge for shaving

Preparation

  • Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork and put them on a baking sheet. Roast until completely soft, 1 to 1-1/4 hours. Let stand until cool enough to handle.
  • Halve the sweet potatoes and scrape the flesh into a large bowl. Refrigerate until cool.
  • Add 1 cup of the flour, the egg, salt, and pepper to taste to the sweet potatoes and mix until a soft dough forms. Turn out onto a well-floured work surface and knead gently until the dough is smooth and no longer sticky. (If it is still sticky, add a bit more flour and continue kneading.) Use a bench scraper to keep the dough from sticking and to release it from the work surface. Cut the dough into 6 portions and roll each portion into a long cylinder about 1/2 inch thick. Cut each one into 1/2-inch pieces and transfer to a baking sheet lined with a floured towel.
  • Bring a large pot of water to a boil and salt it generously.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the pancetta and cook until beginning to brown, about 5 minutes. Stir in the onions and cook until softened, 6 to 8 minutes. Transfer the mixture to a small bowl and set aside.
  • Melt the butter in the same skillet over medium-low heat and cook until the milk solids begin to turn brown and the butter gives off a nutty aroma. Immediately add the vinegar and swirl the pan to combine. Add the kale, stir, and add 1 to 2 Tbs. water to help the leaves wilt. Reduce the heat to low and keep warm.
  • Reduce the heat under the boiling water to maintain a simmer. Drop the gnocchi into the water and cook until they all float, 8 to 10 minutes. Drain the gnocchi and add to the balsamic brown butter, along with the reserved pancetta and onions. Sprinkle in the chopped sage, season with salt and pepper, and toss well to coat.
  • Divide the gnocchi among warm shallow bowls and, using a vegetable peeler, shave Parmesan strips over the top. Garnish with sage leaves and serve immediately.try this at home: recipes from my head to your plate

Tip

Reprinted from the book Try This at Home by Richard Blais. Copyright © 2013 by Trail Blais Inc. Photographs © 2013 by John Lee. Published by Clarkson Potter, a division of Random House, Inc.

Reviews

Rate or Review

Reviews

  • Krispie | 11/21/2016

    This was good. The sauce was great. I allowed ttthe gnocchi to remain a bit sticky bsed on other people's comments about the flour flavor being stronger than they would like. Mine tsted of sweet potatoes however they were fery dense and heavy - not lik the light and mealt in your mouth gnocchi that I love. I would make again when i wanted a sweet potato recipe with some variety but I would not make these often. I might also make the sauce with stroe bought gnocchi.

  • grlup | 03/06/2014

    Perhaps I shouldn't rate this since I did not make the gnocchi. I used fresh store bought pumpkin in place of the sweet potato gnocchi. However, the brown butter balsamic sauce with fresh sage is sublime. It turned out excellent. Company worthy. Just be sure to use a good balsamic. I think the balsamic is key to the success.

  • PeterNZ | 04/18/2013

    Very nice recipe. Balsamic butter gives it a nice kick. Needed to adjust flour because dough was too moist.

  • Biscuit25 | 02/19/2013

    The gnocchi came out really tasty and it looks beautiful when it's all finished. My only criticism was the amount of flour that is recommended is only 1 or 1 1/2 cups. The dough was so sticky with that amount I had to add a lot more making me wonder if the gnocchi was meant to come out tasting a little more sweet potato-ish if there wasn't so much flour in the mix. Still tasty though!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Seattle, WA

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks