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Before you jump to Purple Sweet Potato Gnocchi with Sage Brown Butter recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most probably choose a lot of items out of habit. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? One heart-healthy alternative that can give you a good start to your day is oatmeal. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

To sum up, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to purple sweet potato gnocchi with sage brown butter recipe. To make purple sweet potato gnocchi with sage brown butter you only need 9 ingredients and 14 steps. Here is how you cook it.

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

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

Steps 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!

When the foam subsides, add the sage and cook until the sage is crispy and the butter. From model, social media queen and true foodie, Chrissy Teigen, comes this collection of totally delicious recipes for food you truly want to eat. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Have extra sweet potato on hand? Try my Sweet Potato Biscuits with Sage.

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