My cousin and I decided to make a fun dinner one night. I had sweet potato gnocchi in my cabinet and we couldn't think of a complementary sauce. After some online research, we happened upon the below recipe for Brown Butter Sauce, from www.FoodistaNYC.com, and had to make it! It turned out to be delicious, and quite reminiscent of French Toast! Mmm!
Warning: When heating the butter and sugar mixture, be sure to keep on LOW heat, and not make the same mistake as us--burning the sugar, causing the pan to smoke.
Sweet Potato Gnocchi with Brown Butter Sauce (serves 2)
Ingredients:
1 package of sweet potato gnocchi
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 (we used a mix of three cheeses)
Directions:
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. Add the fontina cheese (or three cheese blend) on top. It should melt nicely.
Remove from heat and cool for about 3-5 minutes. Then enjoy!
Ingredients:
1 package of sweet potato gnocchi
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 (we used a mix of three cheeses)
Directions:
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. Add the fontina cheese (or three cheese blend) on top. It should melt nicely.
Remove from heat and cool for about 3-5 minutes. Then enjoy!
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