Sweet Potato Gnocchi with Rosemary Garlic Butter
  • 3 medium sized sweet potatoes
  • 1 egg
  • 1½ cups flour plus more for dusting
  • ¼ - ½ tsp cinnamon
  • salt & pepper
  • For the Sauce:
  • ½ stick unsalted butter
  • 1-2 sprigs rosemary
  • 3-4 garlic cloves, smashed
  • salt & pepper
  1. Cook the potatoes in the microwave and once cool enough to handle removed the skins. Mash the potatoes very well or if you have, press the potatoes through a ricer to avoid having any lumps in there.
  2. Add in the egg, flour, cinnamon, salt and pepper and mix until well combined. Form into a ball, dust lightly with flour and place into a bowl to rest for 10-15 minutes.
  3. Cut the dough round into 4 equal pieces. Roll each out into a ½ inch thick log {see photo below}.
  4. Cut the logs into 1 inch pieces, toss with flour just to coat each gnocchi. Roll each gnocchi on the back of a fork to get those lovely indentations. Refrigerate the gnocchi while you now make the sauce.
  5. Heat a large sauté pan over low heat. Add in the butter, rosemary, garlic, salt and pepper. Once the butter is melted allow if to cook for about 15-20 minutes, gently swirling the pan to prevent burning. The butter will have a beautiful light golden color.
  6. Carefully drop the gnocchi into a pot of boiling water. Cook for 5 minutes then drain.
  7. Toss the gnocchi with the butter, crank the heat up to medium high and cook for a few minutes just until a light golden crust has formed on one of the sides of the gnocchi.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2014/03/sweet-potato-gnocchi-rosemary-garlic-butter/