Ingredients
Scale
- 1 medium sweet potato (about 1 cup mashed)
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg yolk
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup pure maple syrup (Grade A dark preferred)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
Instructions
- Step 1: Prepare the sweet potato mash by roasting or baking the sweet potato until very soft. Scoop out the flesh and mash until smooth. Combine 1 cup of the warm mash with the egg yolk, salt, nutmeg, and gradually incorporate the all-purpose flour until a soft, slightly sticky dough forms. Do not overmix.
- Step 2: Lightly flour a work surface. Divide the dough into four sections. Roll each section into a long rope (about 1/2 inch thick). Use a bench scraper or knife to cut the ropes into small, 1-inch pillow pieces. Dust the prepared gnocchi lightly with flour and set aside.
- Step 3: Bring a large pot of heavily salted water to a rolling boil. Drop the gnocchi into the water in batches. They are cooked when they float consistently to the surface (about 2-3 minutes). Use a slotted spoon to transfer the cooked gnocchi to a plate while you prepare the sauce, reserving 1/4 cup of the gnocchi cooking water.
- Step 4: Melt the unsalted butter in a large skillet over medium heat. Continue heating and swirling until the butter foams, the milk solids turn golden brown, and the butter smells nutty (this is the brown butter). Reduce the heat to low.
- Step 5: Pour the pure maple syrup into the brown butter and stir to combine. Add the cooked gnocchi and the reserved cooking water to the skillet. Toss gently to coat the gnocchi in the brown butter maple sauce and serve immediately.
Notes
- Freeze uncooked gnocchi immediately on a lightly floured sheet before storing in an airtight bag; cook them straight from frozen, adding a minute or two to the boiling time.
- Balance the rich sweetness by garnishing the plated dish with toasted pecans, a light sprinkle of flaky sea salt, or a few crumbled bits of goat cheese.
- If you must reheat leftovers, do so gently over low heat, adding a small splash of water or milk to the skillet to re-emulsify the maple brown butter sauce.
- When incorporating the flour, remember that warm sweet potato mash will absorb it slightly differently, so stop mixing the moment the dough is soft and workable to ensure light, tender pillows.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American