Forget store bought gnocchi; make your own with this incredible, melt in your mouth, recipe!
I was walking through the isles at Trader Joe’s and saw a package of premade gnocchi. I thought I would grab it and put it in my cart to get some inspiration for my next recipe.
Well, then I passed by the sweet potatoes in the produce isle…. Hmm… Maybe, I can incorporate sweet potato in the sauce for the gnocchi… Ohh, some sage? Alright, this is all coming together…
Okay, NO, wait, what am I thinking? I need to make my own gnocchi! Umm, what am I, an amateur?
Actually, yes, I am. I don’t know how to make gnocchi from scratch! Well, it’s worth a try and, well, I am pretty upset that I have never made this before.
Kitchen venture #7089 is a SUCCESS!
Side note, sage is so pretty. I love how the intricate texture of the leaves hold the water droplets… Anyway…
The flavor of the sweet potato and sage was incredible.
Who knew, the earthy flavor of sage with the starchy and sweet flavor of sweet potatoes would harmonize so well?
And you know what would make this dish even better?
My trusty friend, señor BUTTER!
As you all know, fall is approaching. This warm, cozy and comforting dish is the perfect meal to enjoy while sitting by a roaring fire this fall. Plus, the gnocchi only takes 1 ½ hour to make, from start to finish! Sure beats making it from the package, wouldn’t you say?
Yields: 4 Servings
3 large sweet potatoes, about 2 pounds
1 ½ to 2 cups all-purpose flour, plus more for rolling
1/3 cup ricotta cheese or 1 egg (these are to bind the ingredients together, both taste the same)
¼ cup parmesan cheese
¼ teaspoon nutmeg
1 ½ teaspoon salt
For the sauce
½ cup unsalted butter
10 fresh sage leaves
½ onion, finely diced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
Preheat the oven to 425 F
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked. About an hour depending on size. Remember, it’s better to over bake than to under bake.
While the sweet potatoes are baking, drain the ricotta cheese as much as possible.
Cut the sweet potatoes in half and scoop the flesh into a large bowl. Mash and transfer to a measuring cup. Measure about 2 cups.
TIP** Cool the sweet potatoes before mixing with the other ingredients. This will make for a fluffier gnocchi, because you won’t add as much flour to the mix making them dense.
Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, nutmeg, pepper, and parmesan cheese and blend until well mixed. Add the flour, ½ cup at a time until a soft dough forms. You might not need to add all the flour asked in the recipe. Lightly flour a work surface and place the dough in a ball on the work surface.
Divide the dough into 6 equal balls. Roll out each ball into 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet.
Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in three batches and cook until tender but still firm to bite, stirring occasionally, about 5 minutes.
Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For the brown butter sauce:
Melt the butter in a large sauté pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to slightly brown.
Immediately remove the pan from the heat. Stir in the onions, garlic, nutmeg, salt and pepper. Gently stir the mixture and the bubbles subside, toss the cooked gnocchi in the brown butter.
Transfer the gnocchi to a serving dish and serve immediately.