I love gnocchi. I have always wanted to try making it at home.
Since I am obsessed with the brown butter and sage combo lately I figured a sweet potato gnocchi would be the way to go.
What you need,
2 large sweet potatoes, (yams) rinsed, patted dry and pierced all over with a knife
You will need about 3 cups of mashed potato.
1 12oz. container of ricotta cheese, drained for about 30minutes
1 cup finely grated Parmesan cheese
2 tbsp. brown sugar
2 tsp. salt
½ tsp. fresh grated nutmeg
2 ¾ cups all-purpose flour
1/4 cup butter
2 tbsp. chopped fresh sage
Place the sweet potatoes on a plate and microwave on high until tender, about 5 minutes per side. Cut the cooked sweet potatoes in half and let them cool until you can handle them without burning your fingers! Scrape out the flesh of the potatoes and transfer to a large bowl. Mash until smooth.
Add in the ricotta cheese, Parmesan cheese, brown sugar, salt and nutmeg. Blend together until well combined. Add the flour ½ cups at a time; until a soft dough forms (I only used a little over 2 cups of flour).
Turn the dough out onto a well-floured counter. Divide the dough into 6 equal pieces. Roll the individual dough pieces into a long rope about 1 inch in diameter. Cut each rope into about 20 pieces; roll each piece with the tines of a fork to indent.
Transfer to a parchment lined baking sheet.
This made a lot of gnocchi, I kept out about 20 pieces for dinner and put the rest on the sheet pan in the freezer until the gnocchi was frozen, then I transferred the frozen pasta to a zip top bag to use later.
When you are ready to cook it bring a large pot of well salted water to a boil. Place the gnocchi in the water and cook for 5-6 minutes until tender, the gnocchi will float when they are ready.
Meanwhile in a large sauté pan over medium high heat, cook the butter until it is medium brown in color and has a nutty smell. Watch it carefully it can go from perfect to burnt in a second. Once the butter is browned, add in the chopped sage and cook for 1 minute. Add in the cooked and drained gnocchi, and carefully stir to coat with the brown butter sauce.
Serve with a little extra fresh grated Parmesan cheese.
Making this gnocchi was so much easier than I thought it would be. I am so glad I made it; I am totally going to try making other kinds for sure.
It was light and full of flavour, and the sauce, well brown butter is to die for.
A nice light salad to go with it and it really was the perfect dinner.
Recipe adapted from Epicurious via Bon Appetit