Sweet Potato Gnocchi Pecan (Printable)

Soft sweet potato gnocchi tossed in brown butter and finished with crunchy candied pecans and Parmesan.

# Components:

→ For the Sweet Potato Gnocchi

01 - 1 lb sweet potatoes, peeled and cubed
02 - 1 large egg, lightly beaten
03 - 1 ¼ cups all-purpose flour, plus extra for dusting
04 - ½ teaspoon fine sea salt
05 - ¼ teaspoon freshly ground black pepper
06 - ¼ teaspoon ground nutmeg

→ For the Candied Pecan Sprinkle

07 - ¾ cup pecan halves, roughly chopped
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons light brown sugar
10 - Pinch of sea salt

→ For Serving

11 - 2 tablespoons unsalted butter
12 - Fresh sage leaves, optional
13 - Freshly grated Parmesan cheese, to taste

# Directions:

01 - Steam or boil sweet potato cubes until fork-tender, approximately 15 minutes. Drain thoroughly, mash until smooth. Allow to cool completely to room temperature before proceeding.
02 - In a large mixing bowl, combine the cooled sweet potato mash with the beaten egg, fine sea salt, black pepper, and ground nutmeg. Gradually incorporate the all-purpose flour, mixing gently until a soft, cohesive dough forms. The dough should be slightly sticky; adjust flour as needed, recognizing that not all of it may be required.
03 - Lightly dust your work surface with flour. Divide the prepared dough into four equal portions. Roll each portion into a rope approximately ¾ inch in diameter. Cut each rope into ¾ inch pieces. For traditional texture, gently roll each piece over the tines of a fork to create ridges.
04 - In a small skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the roughly chopped pecan halves, light brown sugar, and a pinch of sea salt. Stir continuously until the sugar has melted and the pecans are evenly coated and fragrant, a process that should take 2-3 minutes. Transfer the candied pecans to parchment paper to cool and achieve a crisp texture.
05 - Bring a large pot of generously salted water to a gentle boil. Cook the gnocchi in batches to prevent overcrowding. The gnocchi are ready when they float to the surface, typically within 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
06 - In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add fresh sage leaves, if using, and continue to cook until the butter becomes foamy and develops a golden-brown hue, indicating it is browned. This should take 2-3 minutes.
07 - Add the cooked gnocchi to the skillet containing the browned butter. Toss gently to ensure each piece is coated and heated through, a process of about 1-2 minutes. Plate the gnocchi, generously sprinkle with the prepared candied pecans, and finish with freshly grated Parmesan cheese to your preference.

# Expert Advice:

01 -
  • Ready in just over an hour for a gourmet meal experience
  • Makes impressive homemade pasta without special equipment
  • Perfect balance of sweet and savory flavors
  • Creates a restaurant quality dish at a fraction of the cost
02 -
  • Higher starch sweet potatoes make better gnocchi
  • Can be made ahead and frozen for up to 3 months
  • Perfect for impressing dinner guests with minimal effort
  • Leftovers reheat beautifully in a skillet with a splash of water
03 -
  • The less flour you use, the lighter and more tender your gnocchi will be. The key is adding just enough to make the dough workable without becoming tough.
  • Test cook one gnocchi before shaping the entire batch. If it falls apart in the water, knead in a bit more flour.
  • Work with a light touch when shaping to maintain that cloud-like texture we're after.
  • For the brown butter sauce, watch carefully as it changes from golden to brown very quickly. The moment you smell a nutty aroma, it's ready to come off the heat.

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