Sweet Potato Gnocchi in a Sage Brown Butter Sauce
I am always in a hurry. Some days I don't know how time moves as fast as it does but it always hits me around 5ish. I start to get hungry and before I know it I am too hungry to wait an hour to cook something and then eat. My saving grace are things that are already cooked or partially that just need to be combined with this and that to formulate a complete meal. These types of things are the things I keep on hand so that I don't spend money I don't need to just because I am too hungry to cook. These types of situations often lead to bad choices anyway.
I was beyond excited when I first found Nuovo gluten-free gnocchi at my grocery store. Before being gluten free I would order gnocchi at every opportunity I got. Nuovo offers a normal gluten free potato gnocchi and a sweet potato version. I absolutely love sweet potatoes so naturally that was what I went with. Plus, after trying to rework my diet, adding more healthy fats, I knew a sage brown butter sauce was the best way to go with sweet potato gnocchi. BUT when I mention butter as a healthy fat I suggest grass-fed butter. Grass-fed butter contains more vitamin K than grain fed and also is 5x higher than grain-fed butter in CLA (conjugated linoleic acid) which is a fatty acid that has several health benefits from body fat lass to, a reduction in cardiovascular disease and cancer, assists and moderates immune function and inflammatory response, and can improve bone mass (US National Library of Medicine & EcoWatch). For even more on this check this link.
Anyway, with this dish I added apple chicken sausage for protein and had a kale salad on the side. I make kale salads often because they are quick to whip together and I can dress the salad and still keep my leftovers. Kale is a hearty green so it doesn't wilt sitting in the fridge. It actually may taste better the second day. Kale can be bitter raw but when paired with an acidic dressing the bitterness goes away, especially if the salad is dressed with time to saturate before serving. It is also one of the most nutrient dense foods on the planet and has a decent fiber content which can be lacking in many salads. I have a specific recipe I like to make with a homemade white balsamic vinaigrette which I will post at a later date (for this post I have given a baseline for what I do on my salads - customize how you like).
This recipe comes together super quick so timing will be everything. The gnocchi only needs a few minutes to cook so get your water boiling as you are starting the sauce but wait until your sauce is just about done before adding the gnocchi to the pot. The sauce is simply browning the butter while infusing it with sage. Once it reaches a light brown color add your chicken sausage, you will then pop the gnocchi in the boiling water. Be careful as you slide the gnocchi in because that boiling water can splash up on you! When the gnocchi begins to float it is done. The goal is for your browned butter to be a nice golden brown. As soon as your gnocchi is done, add your gnocchi directly to the pan, tossing the pasta in the sauce. Serve in plate bowls and enjoy!
Sweet Potato Gnocchi w/ Sage Brown Butter Sauce + Kale Salad
Yield: 2 servings
- 1 package Nuovo gluten-free sweet potato gnocchi
- pinch of salt
- 4 tbsp grass-fed butter
- 1.5-2 tbsp fresh chopped sage
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp parmesan cheese (optional)
- 2 sweet apple chicken sausages - sliced and halved
- 4 cups chopped kale
- dried fruit - blueberries, cranberries, raisins (whatever you prefer)
- 1 avocado, diced
- salted pistachios, chopped walnuts, slivered almonds, or chopped cashews (whatever you prefer)
- 2 oz goat cheese
- honey dijon dressing or balsamic vinaigrette
- gluten free croutons, crushed crackers or tortilla chips (something with a crunch!)
- Start with the salad. You can make this kale salad as early as you like (the longer it has to sit the better!) Just combine everything in a large bow, using as much dressing as you like, and mix well to make sure goat cheese and avocado are evenly distributed. If you are making this in advance, leave out the nuts and croutons/crackers and top just before serving.
- Fill a medium sized saucepan half full with water and add a pinch of salt. The water should be almost to a boil when you start preparing the sauce.
- In a medium/small saucepan melt the butter over medium heat. Add the sage and allow the sage to infuse while the butter begins to brown. Add the salt and pepper and stir closely watching the butter. After about 2 minutes add the gnocchi to the boiling water.
- After 3 minutes the butter should be light brown in color and should smell somewhat nutty. Add the chicken sausage to the butter and stir, cooking for an additional 1 minute or so. At this point the butter should be a nice golden brown and fragrant. The gnocchi should be done at this point (it will be floating at the top when it is done) so add it directly to the brown butter sauce.
- Toss the gnocchi around in the sauce, cooking for an additional one minute. Serve immediately and enjoy!
For a printable version click here!