Sweet Potato Gnocchi Recipe

October 12, 2009 at 7:39 pm (Food, food pROn, SFL exclusive recipe!, This Week's 'Demand-A-Dish')
Tags: brown butter, demand-a-dish, gnocchi, recipe, sage, sweet potato

Here is my recipe for Sweet Potato Gnocchi with Brown Butter and Sage, adapted the original, which you can find on Epicurious.com.

 

These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.

Yield: Makes 10 to 12 servings

 

2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)

2 tablespoons (packed) golden brown sugar

2 teaspoons plus 2 tablespoons salt

1/2 teaspoon freshly ground nutmeg

2 3/4 cups (about) all purpose flour

1/2 cup unsalted butter

About 3 tablespoons chopped fresh sage plus whole leaves for garnish

 

 

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

 

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.  I froze half for later enjoyment; which still left enough to feed at least four hungry people.

 

Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

 

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

 

Add chopped sage (mixture will bubble up). Season sage butter generously with salt and pepper.  Add gnocchi. Sauté until gnocchi are heated through, about 6 minutes. 

 

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

 

Sweet Potato Gnocchi with Brown Butter and Sage, October 2009