Sweet potato gnocchi with brown butter honey sauce

Makes 4-5 servings

Prep Time 60 minutes

Cook Time 20 minutes

Ingredients

• 2-3 large (18-20 ounces) sweet potatoes
• 1 large (8 ounces) russet potato
• 1 (18g) egg yolk
• 1 teaspoon salt
• 1 ¾ (210g) cups all purpose flour
• ¼ (28g) cup cake flour

For sauce

6 (85g) tablespoons butter

3 (21g) garlic cloves, minced

½ cup (68g) pine nuts

1 teaspoon fresh sage, minced

¼ (85g) cup honey

5 cups (150g) baby spinach

Fresh grated parmesan (to taste)

Method

1. Heat oven to 218°C. Slice potatoes in half, and place flesh side down on a baking sheet. Place in a preheated oven and bake until fork tender, about 35 minutes. (NOTE: the russet potato will take longer to bake, so gauge tenderness by the russet potato.)
2. Once potatoes are baked and easily handled, peel the skins off and discard.
3. Fit your KitchenAid® Artisan Stand Mixer with the paddle attachment. Scoop sweet potato flesh and russet potato flesh into your stand mixer. Start on speed 2, then increase speed to 6 and mash the potatoes for 30 seconds.
4. Turn off stand mixer, remove the paddle attachment and attach the dough hook. Add salt and egg yolk, then turn mixer to speed 2. With the mixer turning, add flour into mixer, about ½ cup at a time. As soon as each flour addition is incorporated, immediately add in next addition, and immediately turn off mixer once last addition is incorporated. (Dough will be loose. If it is too sticky to handle, add another ¼ cup of flour before removing it from the bowl.)
5. Lightly flour your hands and remove the dough from the mixer. (It will be sticky as you start to knead it.) With a gentle touch, knead the dough lightly on a floured surface, dusting the counter with flour as you work, just until dough is workable.
6. Divide the dough into 6 equal pieces. Working one piece at a time, roll dough into a thin cylinder about ½” in diameter. Cut the cylinder into ½” inch pieces, then roll each piece over tines of fork (or gnocchi board) to indent. Transfer to baking sheet.
7. Set a large pot of water to boil and add 1 teaspoon salt. Once boiling, boil gnocchi in batches for 4-5 minutes, or until gnocchi floats to surface. With a slotted spoon, transfer gnocchi to a clean rimmed baking sheet. Cool completely.
8. Melt butter in a large saucepan over medium-high heat. Once butter is melted, reduce heat to medium and allow butter to cook until butter solids are brown and have toasty aroma (swirling pan occasionally), about 3 minutes. Increase heat to medium-high, add minced garlic, pine nuts and sage, and stir to evenly coat in the butter. Toast for 1-2 minutes, stirring occasionally.
9. Add gnocchi into the pan. Gently stir to evenly coat in the butter and cook, uncovered, for one minute. Add in the honey, stir again, and cook for another minute.
10. Finally, add in the baby spinach, cover the pan, and allow the spinach to wilt for about a minute. Uncover the pan and stir the mixture together to incorporate the spinach. Turn off heat, coat the gnocchi with fresh grated parmesan, and serve immediately with flake salt, freshly ground pepper, and more parmesan.

Special Equipment