Strip Steak with Handmade Brown Butter and Sage Sweet Potato Gnocchi and Asparagus

Start by boiling the sweet potatoes in salted water until tender, about 15-20 minutes.

Drain and let cool before peeling and mashing them in a bowl. Set aside.

In a separate bowl, combine the mashed sweet potatoes, egg, and a pinch of salt. Gradually add flour until a soft dough forms.

Roll the dough into small logs, then cut into bite-sized pieces to form gnocchi.

Place a pot of salted water on to boil. Once boiling, add the gnocchi and cook until they float, about 2-3 minutes. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the leaves are crispy.

Remove the sage and set aside, keeping the brown butter in the pan.

Season the strip steaks with salt and pepper. In the same skillet, cook the steaks for 3-4 minutes on each side for medium-rare, adjusting time for desired doneness.

Remove the steaks from the skillet and let them rest while you sauté the asparagus in the brown butter for about 3-4 minutes until tender but still crisp.

Toss the cooked gnocchi in the brown butter and sage mixture until well-coated.

To serve, plate the strip steak, add a generous portion of sage sweet potato gnocchi and asparagus alongside. Drizzle with any remaining brown butter and garnish with crispy sage and Parmesan, if desired.