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Sweet Potato Gnocchi with Roasted Garlic Butter
Easy
Compound butter is softened butter that has been blended with any flavorful and aromatic ingredient. This recipe is made with roasted garlic compound butter that can be made in advance and stored in the refrigerator or freezer for 2-3 weeks.
Prep
Cook
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| Category: | Gnocchi and Cavatelli |
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Ingredients
For
4
Person(s)
For the compound butter:
| 1 stick Salted Butter, softened |
| 1 head fresh garlic, large |
| 2 Tbsp Olive Oil |
Other ingredients:
| 2 lbs Talluto's Sweet Potato Gnocchi |
| 1 spring fresh rosemary |
| kosher salt, to taste |
| freshly ground black pepper, to taste |
| freshly grated Parmigiano cheese |
Sweet Potato Gnocchi with Roasted Garlic Butter Directions
- Preheat an oven or toaster oven to 425 degrees.
- Cut off the very top of the head of garlic to expose the cloves inside.
- Place the head in an oven-safe dish.
- Drizzle the head of garlic with olive oil and cover with aluminum foil.
- Roast the garlic in the oven for about 40 minutes until soft, golden, and caramelized.
- Remove the garlic from the oven and allow it to cool.
- Once it is cooled, squeeze the roasted garlic cloves into a small bowl.
- Add the softened butter to the garlic and gently fold the garlic in to incorporate.
- Set the compound butter aside.
- Cook the gnocchi in boiling salted water according to the instructions on the package, for 4-6 minutes.
- Begin melting the compound butter in a large skillet.
- Remove the rosemary needles from the stem and add them to the butter. Allow the rosemary to sizzle in the butter until it becomes slightly crispy.
- Once the gnocchi is finished cooking, drain well and add to the skillet with the butter and rosemary.
- Toss well and season with salt and black pepper to taste.
- Top with freshly grated Parmegiano cheese and serve.
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