Previous Page
Pass the pasta

Sweet Potato Gnocchi with Brown Butter Honey Sauce

This colourful, tasty and tangy sweet potato gnocchi is positively bursting with flavour. Deceptively easy and made from scratch with a KitchenAid mixer.

Start cooking

Tools

Mixers

Mixers

Doug Hook

Doug Hook

Details

13

Ingredients

9

Steps

Time

60'

Prep

20'

Cooking

80'

Total

Ingredients

  • 2-3 large (500g)sweet potatoes
  • 1 large (225g)russet potato
  • 1egg yolk
  • 1 teaspoonsalt
  • 210gall purpose flour
  • 30g cupcake flour
  • 85gbutter
  • 3garlic cloves, minced
  • 70gpine nuts
  • 1 teaspoonfresh sage, minced
  • 85ghoney
  • 150gbaby spinach
  • -freshly grated parmesan (to taste)
Make it now
  • Step 1

    Preheat oven to 220°C. Slice potatoes in half, and place flesh side down on a baking sheet. Place in the oven and bake until fork tender, about 35 minutes. (NOTE: the russet potato will take longer to bake).

  • Step 2

    Once potatoes are baked and cool enough to handle, peel the skins off and discard.

  • Step 3

    Scoop the potato flesh into your mixer and fit the paddle attachment. Start on speed 2, then increase speed to 6 and mash the potatoes for 30 seconds.

  • Step 4

    Swap the paddle attachment for the dough hook. Add salt and egg yolk, then turn mixer to speed 2. While mixing, add the flour into the mixer, about a quarter at a time. As soon as each flour addition is incorporated, immediately add in the next one, and turn off the mixer once last addition is incorporated. The dough should be slightly sticky, but if it’s too sticky to handle, add another 30g of flour before removing it from the mixing bowl.

  • Step 5

    Lightly flour your hands and remove the dough from the mixer. (Gently knead the dough on a lightly floured surface, until dough is workable. Divide the dough into 6 equal pieces. Working one piece at a time, roll dough into a thin cylinder about 1-1.5 cm in diameter. Cut the cylinder lengthways into 1-1.5 cm pieces, then roll each piece over the tines of a fork (or gnocchi board) to indent.

  • Step 6

    Set a large pot of water to boil and add 1 teaspoon of salt. Once boiling, boil the gnocchi in batches for 4-5 minutes, or until gnocchi floats to surface. With a slotted spoon, transfer gnocchi to a clean, rimmed baking sheet. Cool completely.

  • Step 7

    Melt the butter in a large saucepan over a medium-high heat. Once melted, reduce heat to medium and allow butter to cook for about 3 minutes, until the butter solids are brown and have a toasty aroma (swirling pan occasionally. Increase heat to medium-high, add minced garlic, pine nuts and sage, and stir to evenly coat them in the butter. Toast for 1-2 minutes, stirring occasionally.

  • Step 8

    Add the gnocchi into the saucepan. Gently stir to evenly coat in the butter and cook, uncovered, for 1 minute. Add in the honey, stir again, and cook for another minute. Finally, add in the baby spinach, cover the pan, and allow the spinach to wilt for about a minute. Uncover the pan and stir the spinach into the mixture.

  • Step 9

    Turn off heat, coat the gnocchi with fresh grated parmesan, and serve immediately with flake salt, freshly ground pepper, and more parmesan.

OUR MOST ADORED DISHES

Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.

Burger Buns

Forget the store-bought buns and make your own burger buns at home.

  • 15' Prep work
  • 20' Cooking

Banana oat pancakes

These no-flour pancakes are very tasty and quickly made in a blender.

  • 5' Prep work
  • 15' Cooking

Perfect Pizza Dough

The only thin crust Italian pizza dough recipe you’ll ever need!

  • 65' Prep work
  • 20' Cooking

Sweet Potato Gnocchi with Brown Butter Honey Sauce

Step 1

Preheat oven to 220°C. Slice potatoes in half, and place flesh side down on a baking sheet. Place in the oven and bake until fork tender, about 35 minutes. (NOTE: the russet potato will take longer to bake).

Step 2

Once potatoes are baked and cool enough to handle, peel the skins off and discard.

Step 3

Scoop the potato flesh into your mixer and fit the paddle attachment. Start on speed 2, then increase speed to 6 and mash the potatoes for 30 seconds.

Step 4

Swap the paddle attachment for the dough hook. Add salt and egg yolk, then turn mixer to speed 2. While mixing, add the flour into the mixer, about a quarter at a time. As soon as each flour addition is incorporated, immediately add in the next one, and turn off the mixer once last addition is incorporated. The dough should be slightly sticky, but if it’s too sticky to handle, add another 30g of flour before removing it from the mixing bowl.

Step 5

Lightly flour your hands and remove the dough from the mixer. (Gently knead the dough on a lightly floured surface, until dough is workable. Divide the dough into 6 equal pieces. Working one piece at a time, roll dough into a thin cylinder about 1-1.5 cm in diameter. Cut the cylinder lengthways into 1-1.5 cm pieces, then roll each piece over the tines of a fork (or gnocchi board) to indent.

Step 6

Set a large pot of water to boil and add 1 teaspoon of salt. Once boiling, boil the gnocchi in batches for 4-5 minutes, or until gnocchi floats to surface. With a slotted spoon, transfer gnocchi to a clean, rimmed baking sheet. Cool completely.

Step 7

Melt the butter in a large saucepan over a medium-high heat. Once melted, reduce heat to medium and allow butter to cook for about 3 minutes, until the butter solids are brown and have a toasty aroma (swirling pan occasionally. Increase heat to medium-high, add minced garlic, pine nuts and sage, and stir to evenly coat them in the butter. Toast for 1-2 minutes, stirring occasionally.

Step 8

Add the gnocchi into the saucepan. Gently stir to evenly coat in the butter and cook, uncovered, for 1 minute. Add in the honey, stir again, and cook for another minute. Finally, add in the baby spinach, cover the pan, and allow the spinach to wilt for about a minute. Uncover the pan and stir the spinach into the mixture.

Step 9

Turn off heat, coat the gnocchi with fresh grated parmesan, and serve immediately with flake salt, freshly ground pepper, and more parmesan.

top
Please select another product

Compare

Compare products

You can't buy more than 3 products. Please remove one product before adding another.