Palate Cleanser

I know, that was a LOT of Glenn Beck. Let’s cleanse our palate with a little recap of things I baked and cooked this last weekend.

Friday night I made butternut squash, chevre, and sage ravioli with brown butter sauce:

Butternut Squash

Butternut Squash Ravioli

Saturday, the baked potato soup and the parmesan breadsticks:

Parmesan Breadsticks

Parmesan Breadsticks

100_1336

Baked Potato Soup

There – now don’t you fell better?

Sweet Potato Gnocchi Recipe

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

Sweet Potato Gnocchi with Brown Butter and Sage, October 2009