SWEET POTATO GNOCCHI WITH BALSAMIC SAGE BROWN BUTTER

"APPROACH LOVE & COOKING

WITH RECKLESS ABANDON"

- THE DALAI LAMA

Recipe and image via

I love Californian Aida Mollenkamp's modern adventurous style of cooking, and this recipe is one of my favourites.

YOU'LL NEED

1 1/2 lbs sweet potatoes cut into halves
1/2lb russet potatoes cut into halves
1 tbsp olive oil
2 tsps salt
Freshly ground black pepper
1/4 cup parmigiano reggiano
1 large egg lightly beaten
3 tbsps honey
1 1/2 to 2 1/2 cups all purpose flour or white whole wheat flour
4 tbsps unsalted butter
12 to 15 sage leaves
2 shallots finely sliced
3 tbsps balsamic vinegar

For The gnocchi:

Heat oven to 425F, and drizzle potatoes with the olive oil and season well.

Place cut side down on a baking sheet and roast until tender for about 30 mins. When cool scoop out the flesh and mash. Stir in cheese, honey, egg and salt.

Mix in flour 1/2 cup at a time until a soft dough forms. Enough flour is added when you touch the dough, and it doesn't stick to your fingers! Put on a floured surface and shape into a square. Divide into 16 pieces. 

Here comes the good bit.....Flour your hands and roll each piece in your hands to make a sausage shape. 

Repeat till all done.

Working in batches, put on a large pan of boiling salted water and add the gnocchi. 

Simmer for approx 5 mins until tender, remove using a slotted draining spoon, (reserve 2/3 of pasta cooking water) & put on a baking sheet.

For the sauce:

Melt the butter over a medium heat in a large frying pan. Once foaming add sage leaves and cook until crisp. Put the sage leaves on a plate and put pan back on the stove. 

Add shallots to butter left in pan, and allow to brown, the butter will become all nutty. 

Keep stirring to stop the solids from sticking and burning.

When the butter is nicely brown, remove from heat and 'very' carefully stir in the vinegar, (as it may sting your eyes.)

Stir in the gnocchi and 1/2 cup of the reserved pasta water, return to the heat and coat in sauce.

Add lots of freshly ground pepper and salt if needed, also extra pasta water if required.

Top with the crispy sage leaves, and freshly shaved parmigiano reggiano.

Serve with a side of green salad if you are feeling virtuous!