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Sweet Potato Gnocchi with Balsamic-Sage Brown Butter

Aida Mollenkamp
  • 70 minutes
  • Serves 150

INGREDIENTS

1/2 lb

Russet potatoes

12

Sage, fresh leaves

2

Shallots, medium

1 1/2

lbs Sweet potatoes

1

Egg, large

3 tbsp

Balsamic vinegar

3 tbsp

Honey

1 1/2 cups

All purpose or white whole wheat flour

1

Black pepper, Freshly ground

2 tsp

Kosher salt plus more

1 tbsp

Olive oil

4 tbsp

Butter, unsalted

1/4 cup

Parmigiano reggiano cheese plus more