Brown-Butter Sweet-Potato Gnocchi with Seeds
These heavenly little dumplings are as light as a cloud, have a touch of earthy sweetness, and fit the bill for a quintessential fall-season meal. After making the four-ingredient gnocchi dough, they're cooked and lightly crisped in a pan of brown butter. Finished with fried sage and a blend of nutty seeds, one savory crunch will be sure to send you soaring.
Martha Stewart Living, October 2019
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Credit:
Paola + Murray
Recipe Summary
Ingredients
Directions
Cook's Notes
Use plenty of flour when rolling and shaping the dough to prevent sticking; any excess will fall from the pasta when boiling. For maximum fluffiness, use a ricer, not a masher, to break up the cooked sweet potato and be sure to not overwork the dough in step two.