by Chef Matthew Krenz

Sweet potatoes are one of the most versatile and abundant crops in North Carolina. I was lucky enough to win a state wide competition in 2017 highlighting this beautiful ingredient. This recipe highlights a simple technique and indulges the palate with layers of complex flavors and textures from a few added ingredients. Feel free to make this your own and add vegetables, or even a hard cheese. I hope you enjoy the warmth of this dish and the cooler weather hinting that fall is just around the corner. Cheers! 

Sweet Potato Gnocchi with Sage Brown Butter
Serves 4-8

1 large sweet potato, sliced into four quarters
1 tsp. olive oil
Salt, to taste
2 c. flour
2 eggs
1 tsp. salt
1 stick salted butter, browned
6 sage leaves
¼ c. chopped pecans (candied optional)
1 clove garlic, minced
2 tbsp. olive oil
Balsamic reduction (fig flavor preferred)

1. Preheat oven to 375°F.
2. Rub sweet potatoes with olive oil and season with salt, then wrap in tin foil and roast in the oven for 30-45 minutes or until tender.
3. Pass the sweet potato through a fine mesh sieve to get rid of the stringy fibers.
4. Stir in 1 tsp. salt and eggs, then fold in flour.
5. Knead until a dough ball begins to form, adding extra flour if dough is too sticky. Set aside and let rest for 20 minutes.
6. Meanwhile, in a small saucepan, brown butter and sage leaves. Remove from head and add mixed garlic.
7. Bring a large pot of water to boil.
8. Cut your dough ball into four equal pieces. Roll them out until roughly 1” thick all the way through. Using a pasta cutter or knife, cut dough into ¾” squares. Add to boiling water and cook for 2-3 minutes, or until tender.
9. Drain pasta, then sauté in a touch of the clarified butter and olive oil until golden brown on every side. 
10. Toss in a mixing bowl with the brown butter and sage leaves. Spoon into a serving bowl.
11. Season to taste. Serve immediately.

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