Smoked Bourbon Sweet Potato Gnocchi with Sage Brown Butter

A twist on traditional gnocchi, these Smoked Bourbon Sweet Potato Gnocchi are infused with the richness of bourbon and smokiness of a grill, topped with a nutty sage brown butter and crispy sage leaves.

🛒 Ingredients

• 2 cups large sweet potatoes
• 1.5 cups all-purpose flour
• 1/4 cup unsalted butter
• 2 tbsp bourbon whiskey
• 1/2 cup parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh sage leaves
• 2 tbsp unsalted butter
• 1/4 cup sage leaves

👨‍🍳 Instructions

1. 1

   Step 1: In a large mixing bowl, peel and mash sweet potatoes using a fork or ricer until they're smooth.

2. 2

   Step 2: In a separate bowl, whisk together flour, salt, and black pepper. Add this dry mixture to the sweet potatoes, stirring until well combined.

3. 3

   Step 3: Gradually add the unsalted butter and egg to the sweet potato mixture until a dough forms.

4. 4

   Step 4: Turn the dough out onto a floured surface and knead until smooth.

5. 5

   Step 5: Divide the dough into 4 equal pieces and roll each piece into a long rope.

6. 6

   Step 6: Cut the rope into 1-inch pieces to form the gnocchi.

7. 7

   Step 7: Bring a large pot of salted water to a boil and cook the gnocchi for 2-3 minutes, or until they float to the surface.

8. 8

   Step 8: Remove the gnocchi with a slotted spoon and set aside on a plate.

9. 9

   Step 9: In a large skillet, melt the remaining unsalted butter over medium heat.

10. 10

    Step 10: Add the bourbon whiskey to the skillet and ignite it, carefully letting it burn off the liquor. Add the browned butter to the skillet and stir to combine.

11. 11

    Step 11: Add the sage leaves to the skillet and cook for 1-2 minutes, or until crispy.

12. 12

    Step 12: Toss the cooked gnocchi in the sage brown butter sauce until well coated.

13. 13

    Step 13: Sprinkle the parmesan cheese over the gnocchi and serve immediately.

💡 Pro Tips

To make this recipe more authentic, smoke the sweet potatoes on a grill before mashing them. To avoid a sticky dough, refrigerate it for 30 minutes before kneading. Crisp the sage leaves in the skillet for the best texture.

📊 Nutrition per Serving