Thanks to store-bought gnocchi, this dinner looks like something you’d order in a restaurant, but takes a fraction of the time. Though there are just a few ingredients in the recipe, every single step maximizes flavor. For example, the recipe calls for you to cook some garlic and sage in butter until golden. The cooked sage is extra fragrant and irresistibly crispy, as though it’s been fried. Sautéing hearty herbs is a fantastic trick to keep up your sleeve: it takes just a few minutes, but tastes impressive. We recommend toasting your own nuts for extra crunchy and aromatic results.
2 medium sweet potatoes, diced
4 tablespoons cold, unsalted butter, divided
3 cloves garlic, sliced
1 tablespoon small, fresh sage leaves
1 16-oz. pkg. potato gnocchi
½ cup dry sherry
1 cup vegetable stock
½ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup toasted, chopped hazelnuts
Sat fat 9g
How to Make It
Bring a large saucepan of salted water to a boil. Add sweet potatoes and cook until tender, about 8 minutes. Drain and set aside.
Melt 1 tablespoon butter in a large skillet over medium-high. Add garlic and sage; cook until golden and fragrant, about 1 minute. Using a slotted spoon, transfer to a paper towel. Add gnocchi to skillet and cook, stirring occasionally, until golden, about 3 minutes. Add sherry and cook until reduced by half, about 2 minutes. Add stock, salt, and pepper and cook until reduced by half, about 5 minutes. Remove from heat. Add sweet potatoes and remaining 3 tablespoons butter, swirling until butter is melted.
Serve gnocchi topped with hazelnuts, garlic, and sage.
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