My mom and I made this recipe to celebrate Little Christmas last weekend. As I mentioned a couple weeks ago, our family celebrates Little Christmas, or Ephiphany — commemorating the arrival of the Magi in Bethlehem — with small gifts every January 6. It’s a nice way to end the holiday season each year and we always wait to take down our Christmas Tree and holiday decorations until after this day.
We bought gnocchi at an indoor farmer’s market near my mother’s house, but you could easily make your own.
- 1 package of fresh sweet potato gnocchi
- 1/2 cup unsalted butter (1 stick)
- 20 fresh sage leaves, stems removed
- 1 tsp ground cinnamon
- 2 TBSP maple syrup
- 1 tsp salt
- 1/2 tsp pepper
- Assorted root vegetables for roasting (optional)
First, if you are going to serve this with roasted vegetables like we did, preheat your oven to 400 and toss your sliced veggies (no need to peel if they’re organic and/or from the farmer’s market like ours were) in a dollop of olive oil on the cooking sheet. These will go in for about 20 minutes or until brown but not burnt, and in the meantime you can whip up the brown butter sauce and quickly cook the gnocchi in a pot of boiling water.
If you aren’t making the veggies, just start by putting a small pot of water on to boil. Gnocchi cook notoriously fast, so I’d get the bulk of your brown butter made before you throw the gnocchi in the boiling water. If you cook and drain them and set them aside for even 5 minutes, gnocchi will stubbornly stick together and turn into a huge block of glue. So don’t do that!
Stir in the maple syrup, cinnamon, salt and pepper. Stir gently. (The mixture will bubble up, so be careful!)
We served this with a roast pork loin for the carnivores (read: everyone but me) and some roasted root vegetables. It made for a satisfying meal to fill meat-eaters and veggies alike! Sweet potatoes and sage are a can’t-miss pairing, and this dish was no exception.
Looking for even more gnocchi recipes? Check out my last post about these delectable Italian dumplings!
This recipe was inspired by Food Network Favorite Giada De Laurteniis.