Recipe: Sweet Potato Gnocchi
Sweet Potato Gnocchi with Browned Butter Sauce
from platingsandpairings.com
One of the simplest things to make from scratch is gnocchi. And if you’re looking for a versatile, tasty meal, it tends to be a favorite for many folks. Just enjoy the process and don’t overthink it! Gnocchi are not meant to be perfectly uniform.
Recipe serves 8 people.
Ingredients
▢ 3 medium sweet potatoes (pierced all over with a fork)
▢ 2 cups whole milk ricotta cheese
▢ 2/3 cup grated parmesan cheese
▢ 1 egg (lightly beaten)
▢ 2 teaspoons kosher salt
▢ 3 ½ – 4 1/2 cups all purpose flour
Browned Butter Sage Sauce:
▢ 1 cup unsalted butter (2 sticks )
▢ 5 Tablespoons chopped fresh sage (plus whole leaves for garnish)
▢ Fresh grated parmesan (for serving)
Instructions
1) Wrap the sweet potatoes in wet paper towels and place on a microwave safe plate. Cook for 5 minutes, per side, 20 minutes total, or until tender, and can be pierced easily with a paring knife. Cut in half and allow to cool completely, at least 2 hours. *Alternatively, you can bake the potatoes in a 400-degree oven for about 1 hour.*
2) Scoop the sweet potato flesh into a bowl and mash. Transfer 3 cups of the sweet potatoes to a large bowl. Mix in the ricotta, parmesan, egg, and salt until well combined and almost completely smooth. Then, add the flour 1/2 cup at a time, gently kneading after each addition. Work the dough until it’s just smooth, being careful not to overwork it, or it will become tough.
3) Turn dough out onto a floured surface. Divide dough into 8 pieces. Roll each piece into a 24″-long rope about ½” thick. Cut into ½” pieces, dust with flour, and arrange in a single layer on a baking sheet lined with parchment paper or wax paper..
4) Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.
5) At this point, the gnocchi can be stored in the fridge for 3 days, the freezer for up to a month, or cooked right away.
To cook the gnocchi:
1) Lightly grease a baking sheet with olive oil; set aside.
2) Working in batches, add gnocchi to boiling, salted water; cook until gnocchi are tender and float to surface, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet.
3) Preheat oven to 300-degrees. Melt butter in a heavy, large saucepan over medium-high heat. Cook until butter solids are golden brown, swirling pan occasionally, about 5 minutes. *If you’ve never browned butter before, the trick is to never look away! It can burn quickly.*
4) Remove from heat and add chopped sage. Season to taste with salt and pepper. Set aside.
5) Heat a large skillet over medium high heat. Add half of the sage butter and half of the gnocchi. Saute until gnocchi are turning golden and crisping up, 5-6 minutes. Empty skillet onto a rimmed baking sheet and place in the oven to keep warm while you repeat with the remaining gnocchi.
6) Serve gnocchi in bowls drizzled with browned butter sage sauce. Garnish with additional sage leaves and parmesan cheese, if desired.
– Silver Thread wine pairing: Doyle Fournier Riesling, Semi-dry Riesling, Blackbird Red –
