Easiest Way to Prepare Award-winning Purple Sweet Potato Gnocchi with Sage Brown Butter

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With regards to the foods that you eat, you will see that your overall health can be effected either positively or negatively. One of the foods you ought to be avoiding is any foods you get at a fast food spot. You will see that the nutrition in these types of is non existent and the unwanted side effects can be very bad. In this post we are going to be going over foods that you need to be eating that can help you remain healthy and balanced.

Every person likes to have dessert after their meals and if you are one of those people you may want to consider some citrus fruit. Most of the nutrition in citrus fruit, including vitamin C, are also essential for preserving your health. One desert that I have always loved is orange pieces mixed together with shredded coconut and mixed together with a light honey dressing.

If you decide that your overall health is important to you, you should take these recommendations to heart. The pre packaged highly refined foods that you can find in any store is also not good for you and as an alternative you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let's go back to purple sweet potato gnocchi with sage brown butter recipe. You can cook purple sweet potato gnocchi with sage brown butter using 9 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Purple Sweet Potato Gnocchi with Sage Brown Butter:

1. Provide 2 pounds of purple sweet potatoes (about 3-4 medium potatoes).
2. Use 2 of eggs.
3. Prepare 1 teaspoon of dried sage.
4. Provide 1/2 teaspoon of nutmeg.
5. You need 1 teaspoon of salt.
6. Use 1 1/2 cup of flour plus extra for dusting.
7. You need 3 tablespoons of butter.
8. Use 4 tablespoons of fresh sage chopped.
9. Prepare 2 tablespoons of grated Parmesan cheese.

Instructions to make Purple Sweet Potato Gnocchi with Sage Brown Butter:

1. Preheat oven to 350 and roast sweet potatoes until tender. About 30-40 min..
2. Remove skin from potatoes and mash insides with a fork or potato masher. Once mashed, you must allow the potatoes to completely cook. You can put the potatoes in the refrigerator or freezer to speed the cooling process..
3. Pour the flour onto a clean dry countertop and shape it into a ring..
4. Crack eggs into the center of the ring and beat with a fork. Do not mix any of the flour into the egg mixture as this time. Add the dried sage, nutmeg, and salt to the eggs..
5. Add the mashed sweet potatoes to the egg mixture and combine..
6. Using your hands, slowly start to mix the flour into the potato mixture. Gently Knead the dough until well combined and no longer sticky. If the dough is too sticky, add more flour..
7. Dust flour on the countertop, roll dough into large ball, and cut ball into four pieces..
8. Roll each quarter into long strands approximately 1 inch in diameter..
9. Cut gnocchi into 1 inch cubes and separate on baking sheet. Do not allow gnocchi to touch as they will likely stick together..
10. At this point you can either put baking tray in freezer to freeze gnocchi for later use, or boil water for immediate use..
11. Add gnocchi to boiled salted water and cook until they rise to the top. About 2-3 minutes..
12. Drain pot and reserve about a 1/4 cup of the pasta water..
13. Add butter to a large saucepan and melt. Once butter starts to foam, add fresh sage and fry until crispy. When butter starts to brown (make sure it doesn’t burn) add the pasta water and stir. The pasta water should thicken the butter and make the sauce creamier..
14. Add gnocchi to pan and stir to coat with butter sauce. Once combined, remove gnocchi from pan and top with grated Parmesan cheese. Enjoy!.

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