Move over, sweet treats—Ube is reclaiming the dinner table. While this vibrant purple yam is a staple in desserts, its natural earthiness and starchy texture make it a secret weapon for savory cooking. These Ube Gnocchi are soft, pillowy, and boast a stunning violet hue that turns a simple meal into a gourmet experience. Paired with a classic nutty brown butter and aromatic sage, it’s a dish that tastes as sophisticated as it looks.

The Ingredients

For the Gnocchi:

• 2 cups Mashed potatoes (Russet or Yukon Gold work best for fluffiness)

• 4-5 tbsp Ube Superfood Powder (adjust based on your desired color intensity)

• 1 ½ cups All-purpose flour (plus extra for dusting)

• 1 Large egg, lightly beaten

• ½ tsp Fine sea salt

For the Brown Butter Sage Sauce:

• 4 tbsp Unsalted butter

• 10-12 Fresh sage leaves

• 2 tbsp Pine nuts (optional, for crunch)

• ¼ cup Freshly grated Parmesan cheese

• Black pepper to taste

The Step-By-Step Ritual

1. The Purple Dough

In a large bowl, combine your mashed potatoes with the Ube Superfood Powder. Mix until the color is even and vibrant. Add the beaten egg and salt, then gradually fold in the flour.

Pro Tip: Knead gently! You want the dough to just come together. Overworking the dough will make the gnocchi tough rather than pillowy.

2. Shape & Cut

On a floured surface, divide the dough into four pieces. Roll each piece into a long "snake" about ½ inch thick. Use a knife or bench scraper to cut the ropes into 1-inch nuggets. If you’re feeling fancy, roll them over a gnocchi board or the back of a fork for those classic sauce-catching ridges.

3. The Quick Boil

Bring a large pot of salted water to a boil. Drop the gnocchi in batches. They are ready the moment they float to the surface (usually 2-3 minutes). Remove them with a slotted spoon and set aside.

4. The Sizzle

In a large skillet over medium heat, melt the butter. Once it starts to foam and turn a golden brown (smelling nutty), add the sage leaves and pine nuts. Fry for about 1 minute until the sage is crisp.

5. The Finish

Add the cooked gnocchi directly into the brown butter skillet. Toss gently for 1-2 minutes to let the edges get slightly crisp and purple-gold.

How to Serve

Plate the gnocchi immediately while hot. Top with a generous dusting of Parmesan cheese and a crack of fresh black pepper. The saltiness of the cheese perfectly balances the mild, nutty sweetness of the ube.

Storage Tip: You can freeze the raw gnocchi on a baking sheet before transferring them to a bag. Cook them straight from frozen—just add an extra minute to the boiling time!