Sweet Potato Gnocchi with Kale, Sage and Balsamic Brown Butter

Sweet Potato Gnocchi with Kale, Sage and Balsamic Brown Butter
Photo by John Lee

Ingredients

  • 1 large egg, beaten
  • 1⁄2 small white onion, finely diced
  • 4 Tbs. (1⁄2 stick) unsalted butter
  • Freshly ground black pepper to taste
  • Freshly ground black pepper to taste
  • 1 Tbs. olive oil
  • 2 sweet potatoes (about 1 lb.)
  • + 18 more ingredients
    • 1⁄2 small white onion, finely diced
    • 1 to 1-1⁄2 cups all-purpose flour, plus more for rolling
    • A Parmesan cheese wedge for shaving
    • 4 Tbs. (1⁄2 stick) unsalted butter
    • 1 tsp. chopped fresh sage, plus whole leaves for garnish
    • 1 tsp. chopped fresh sage, plus whole leaves for garnish
    • 1 to 1-1⁄2 cups all-purpose flour, plus more for rolling
    • 1 tsp. kosher salt, plus more as needed
    • A Parmesan cheese wedge for shaving
    • 3 Tbs. aged balsamic vinegar
    • 1 Tbs. olive oil
    • 2 sweet potatoes (about 1 lb.)
    • 1 large egg, beaten
    • 1 tsp. kosher salt, plus more as needed
    • 2 oz. pancetta, finely diced
    • 2 oz. kale, stemmed and cut into thin ribbons
    • 3 Tbs. aged balsamic vinegar
    • 2 oz. kale, stemmed and cut into thin ribbons

Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork and put them on a baking sheet. Roast until completely soft, 1 to 1-1/4 hours. Let stand until cool enough to handle. Halve the sweet potatoes and scrape the flesh into a large bowl. Refrigerate until cool. Add 1 cup of th...

View full recipe at Fine Cooking

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