Gnocchi and Sweet Potatoes With Hazelnuts

75 Ratings
  • 5 24
  • 4 13
  • 3 24
  • 2 5
  • 1 9

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.

By Julia Levy

Gallery

Credit: Greg Dupree

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
4
Nutrition Info
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Ingredients

Directions

  • Bring a large saucepan of salted water to a boil. Add sweet potatoes and cook until tender, about 8 minutes. Drain and set aside.

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  • 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.

Nutrition Facts

Per Serving:
512 calories; fat 19g; saturated fat 9g; cholesterol 39mg; fiber 7g; protein 11g; carbohydrates 72g; sodium 1268mg; sugars 13g.
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