🍠 세이지 브라운 버터를 곁들인 크리미한 고구마 뇨키

📝 Ingredients:

For the Gnocchi:

• 1 cup mashed sweet potato (roasted or steamed, cooled)
• ¾–1 cup all-purpose flour (plus extra for dusting)
• 1 egg yolk
• ¼ tsp salt
• ¼ tsp nutmeg (optional)

For the Sage Brown Butter Sauce:

• 4 tbsp unsalted butter
• 6–8 fresh sage leaves
• 2 cloves garlic (smashed)
• Salt to taste
• Grated Parmesan (for topping)

🔥 Instructions:

🍠 Step 1: Make the Gnocchi Dough

1. In a mixing bowl, combine mashed sweet potato, egg yolk, salt, and nutmeg.
2. Gradually add flour, mixing until a soft, slightly sticky dough forms.
3. Transfer to a floured surface, knead lightly, and divide into 4 portions.
4. Roll each portion into a rope and cut into bite-sized pieces (~¾-inch).

💦 Step 2: Boil the Gnocchi

1. Bring salted water to a boil.
2. Cook gnocchi in batches — when they float to the top, they’re done (about 2–3 minutes).
3. Use a slotted spoon to transfer to a paper towel.

🧈 Step 3: Make the Sage Brown Butter

1. In a large skillet over medium heat, melt butter.
2. Add sage leaves and smashed garlic.
3. Cook until butter is golden brown and aromatic, about 3–4 minutes. Remove garlic.

🍳 Step 4: Sauté the Gnocchi

1. Add cooked gnocchi to the sage butter skillet.
2. Sear until slightly crispy on the outside, about 2–3 minutes.
3. Toss gently to coat with the sauce.

🧀 Step 5: Serve

1. Plate the gnocchi, spoon over brown butter and sage.
2. Sprinkle with Parmesan and extra cracked black pepper.
3. Serve immediately while hot and crisp!