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Parisienne Gnocchi with Roasted Sweet Potatoes and Brown Butter Sage

If you’ve ever tried to make pasta at home you may have discovered that it’s a little tricky.  Potters may have an advantage because we are used to rolling out slabs of clay but pasta wants to be much thiner and it wants to be kept cool, usually.  However, one of my friends kept telling me how easy it is to make gnocchi so I figured I’d give it a try.  He was right!  It’s easy and you can make them a day or two a head of time or while the veggies are roasting.

Speaking of veggies, I used sweet potatoes because I had some from my garden.  I’m sure this would also be good with any firm winter squash like butternut.  Feel free to experiment and let me know what you discover.
Parisienne Gnocchi with Roasted Sweet Potatoes and Brown Butter Sage by Future Relics Pottery
Parisienne Gnocchi with Roasted Sweet Potatoes and Brown Butter Sage

The casserole was amazingly delicious and actually looked much better than the picture shows.  I think the next time I make this I will double the recipe just to make certain we have plenty of leftovers.


For the Parisienne Gnocchi:

6 tablespoons unsalted butter, chopped
1 1/2 teaspoons salt
1 cup plain flour
3 eggs
½cup finely grated Parmesan
1 tablespoon Dijon mustard
2 tablespoons olive oil


For the Parisienne Gnocchi:

To make Parisienne gnocchi, place butter, salt and 1/2 cup water in a medium saucepan over a medium-high heat. Bring to a boil. Add flour then stir continuously with a wooden spoon until a smooth dough forms and begins to come away from side of pan. Transfer mixture to bowl of an electric mixer. Set aside for 5–10 minutes to cool a little.

Using an electric mixer fitted with a paddle attachment, beat in the eggs, 1 at a time, beating well after each addition. Beat in Parmesan and mustard until smooth.

Bring a large saucepan of salted water to boil over a high heat. Reduce heat to medium-low. Place gnocchi dough in a piping bag fitted with a 1cm plain nozzle. Pipe one-quarter of dough into boiling water, cutting at approximately 1 inch intervals with a small sharp knife to make gnocchi-sized pieces. Simmer for 1–2 minutes or until gnocchi rise to surface and are tender. Using a slotted spoon, transfer gnocchi to a bowl of iced water. Repeat, in batches, with remaining dough. Drain gnocchi and return to bowl. Drizzle with oil and toss to coat. Cover and store in refrigerator until required. (Gnocchi will keep in refrigerator for 3–4 days.)


For the Sweet Potatoes:

2-3 medium sweet potatoes, scrubbed, cut into bite size pieces
6 tablespoons olive oil
6 tablespoons unsalted butter
1/3 cup fresh sage leaves, chopped small
shaved Parmesan, to serve


For the Sweet Potatoes:

Preheat oven to 425°, if you are going to use a handcrafted casserole you should put it in the oven now so it heats up with the oven. Place pumpkin, in a single layer, in a large baking sheet. Drizzle with oil and toss to coat. Bake for 25 minutes or until soft and slightly caramelised.

Place gnocchi and pumpkin in a casserole. Bake for 15 minutes or until gnocchi is puffy and golden. About 5 minutes before gnocchi is ready, place butter and 8 tablespoons olive oil in a small saucepan over a low heat. Cook for 4–5 minutes or until butter begins to turn brown. Add sage and cook for 1 minute or until sage is crisp and butter is a nutty brown color.  Pour melted butter over gnocchi mixture. Top with Parmesan to serve.

Check out the gallery page - Future Relics Gallery by Lori Buff


  1. I have only made the traditional Italian potato gnocchi. I will have to give this type a try.

  2. I could eat this fro breakfast, looks so delicious and of course I love sweet potatoes

  3. Mummm, that looks delicious! I need to make this.
    Thanks for sharing.

  4. ohhhhhh boy that looks good, and you grew your sweet potatoes, wow!


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