Homemade Sweet Potato Gnocchi with Brown Butter Basil Sauce

 

GNOCCHI

• 1 1-pound sweet potato peeled and cut into 4-5 chunks
• 1 large egg omega-3 or pastured
• 1.5 cups cassava flour
• 1/2 teaspoon sea salt

SAUCE

• 3 tablespoons butter French or Italian, unsalted
• 1 clove garlic crushed
• 1/2 small lemon zested and juiced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1.5 cups fresh basil torn and divided
• 1/4 cup parmigiano reggiano grated

Instructions

GNOCCHI

1. PLACE sweet potato in a large pot and cover with water. Bring to a boil, then simmer, partially covered, for 15 minutes. Drain and let cool. Mash with a potato masher in a large bowl.
2. ADD the egg and salt, and, using your hands, slowly add the flour, working it into the dough. Add enough flour so the dough no longer sticks to your fingers, but isn't crumbly.
3. BRING a large pot of lightly salted water to a boil.
4. MEANWHILE, roll chunks of dough into long, thin snakes, about the width of your thumb. Cut each snake into 1-inch pieces and, gripping each piece with one hand, use your other thumb to put a shallow indentation in each piece.
5. DROP the gnocchi pieces into the boiling water using a slotted spoon. When they float to the surface, remove them with the slotted spoon and store in a covered dish to keep warm. Work in 2 or more batches.

SAUCE

1. MELT butter in a large skillet over medium heat. Add the garlic and cook, stirring often, until butter begins to brown, about 4 minutes. Add gnocchi and all but 1/4 cup of basil, tossing, until gnocchi is lightly browned and basil is wilted, about 2 minutes.
2. STIR in the lemon zest, lemon juice, salt, and pepper. Serve topped with the remaining basil and cheese.