Thursday, February 5, 2009

Sweet Potato Gnocchi with Brown Butter Sauce

I'm focusing on hearty dishes lately for the obvious reasons - it's just way too cold outside. This is an easy recipe that I was inspired to make when I saw yummy sweet potato gnocchi at the Foodcellar supermarket. They weren't too expensive at $5.49 for fresh, good quality gnocchi. I also used Fontal cheese to sprinkle on top, and that I got at Foodcellar's specialty cheese counter.

Sweet Potato Gnocchi with Brown Butter Sauce
(serves 2)

1 package of sweet potato gnocchi (fresh is preferable - and if you're really an expert, you can make them yourself)
1/2 stick of unsalted butter
1 1/2 tbs of light brown sugar
A pinch of ground cinnamon
A handful of fresh sage leaves
A shaving of fontina cheese
Salt and pepper to taste

In a medium frying pan, melt the butter on low heat. Add the brown sugar and cinnamon until you start to smell the delicious aromas (maybe for 2-3 minutes). Add sage leaves and fry them in the butter until they get crispy and you begin to smell a detectable earthy fragrance.

Meanwhile, cook the gnocchi according to the directions on the package - or cook in boiling water until they float to the top. Do not drain. Instead transfer with a slotted spoon or a skimmer directly into the brown butter sauce. Because the butter sauce is very hot at this point, the gnocchi will fry, getting slightly crispy around the edges. Season with coarse salt and pepper to taste and add the fontina cheese on top. It should melt nicely.

Remove from heat and cool for about 3-5 minutes and then serve.

This is a tasty dish that's a cross between a dessert and an entree. I think that you'll enjoy it.

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