Sweet Potato Gnocchi with Brown Butter, Sage and Whipped Feta
Ingredients
- 1/2 lb Sweet potato gnocchi store-bought or homemade
- 4 tbsp unsalted butter
- 10 fresh sage leaves
- ~ 1/2 cup feta cheese from a block in brine
- ~1/4 cup heavy cream you might need more depending on what feta you use, so have a carton on hand!
Directions
- In a food processor, blend feta cheese and 3 tbsp heavy cream until smooth and creamy, creating whipped feta. If needed, add the rest of the heavy cream. Use a spoon shmear it on a plate. Set aside while you make the gnocchi. Or you can make this ahead of time and store in an airtight container — keep in the fridge for up to 3 days.
- Cook the sweet potato gnocchi according to the package instructions or your homemade recipe. Drain and set aside.
- In a skillet, melt unsalted butter over medium heat. Add fresh sage leaves and let them crisp up in the butter until fragrant. Add a pinch of salt.
- Add the cooked sweet potato gnocchi to the skillet, tossing gently to coat with the brown butter and sage. Fry and allow the gnocchi to get a golden brown color.
- Plate the fried sweet potato gnocchi on the feta and drizzle with the brown butter sage. Add a squeeze of lemon if desired.
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