Sweet Potato Gnocchi with Brown Butter & Spinach

Check out a short video of me making the dish here

Spice profile: Basil, fennel, garlic, onion, oregano, red chile flakes, rosemary, sage, shallots

Ingredients:

• 1 medium (or 2 small) sweet potatoes (~1 lb)

• 2 tsp salt

• 1 medium/large egg

• ~3 cups all-purpose flour (or gluten-free flour), plus more for dusting

• 5 oz fresh spinach (for full batch)

• 8 tbsp butter (adjust if making a half batch)

• 2 tsp Stock+Spice Sweet Potato Gnocchi seasoning

• Parmesan cheese (for serving)

Instructions:

1. Roast the Sweet Potato
   Preheat the oven to 350°F. Poke a few shallow holes in the sweet potato and place it on a baking sheet. Roast uncovered for about 1.5 hours (depending on size) until soft. Remove from the oven and peel off the skins.

2. Make the Dough
   Mash the sweet potato and mix in 2 tsp salt. Add one egg and mix well. Gradually add flour, about ½ cup at a time, mixing until a dough forms. The dough should be soft and slightly sticky but workable—try not to add too much flour.
   (For reference: a 1.25 lb sweet potato needed about 3 cups of flour.)

3. Shape the Gnocchi
   Turn the dough onto a well-floured surface and knead gently a few times. Divide the dough into four balls. Roll each ball into a long rope about 1 inch thick. Cut the ropes into small pieces and lightly dust with flour to prevent sticking.

4. Cook the Gnocchi
   Bring a large pot of salted water to a boil. Add about 10 gnocchi pieces at a time, stirring gently. Once they float to the top (about 6 minutes), remove with a slotted spoon. Continue until all gnocchi are cooked.
   (If you only want to cook half, freeze the extra uncooked gnocchi on a tray for later use.)

5. Brown the Butter and Finish the Dish
   Roughly chop 5 oz spinach. In a medium saucepan, melt 8 tbsp butter over medium heat. Keep heating until the butter turns a warm golden brown. Add the cooked gnocchi to the butter in batches, if needed, and cook for about 6 minutes, stirring often. Remove the gnocchi with a slotted spoon.

6. Make the Sauce
   Add 2 tsp Stock+Spice Sweet Potato Gnocchi seasoning to the browned butter and toast for 1 minute. Add the chopped spinach, stir well, and cover the pot for 1 minute to wilt the spinach.

7. Assemble and Serve
   Combine the wilted spinach with the gnocchi. Serve warm, topped with salt and plenty of Parmesan cheese.

Enjoy this cozy, homemade dish—it’s worth every minute!