SWEET POTATO GNOCCHI WITH BROWN BUTTER SAGE SAUCE

SWEET POTATO GNOCCHI WITH BROWN BUTTER SAGE SAUCE

INGREDIENTS

1-2 Sweet potatoes, cooked and mashed
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
3 cups flour plus extra for dusting
1/2 cup butter (1 stick)
1/2 cup fresh sage leaves chopped
1 cup shredded Pecorino cheese

INSTRUCTIONS

  1. Combine sweet potato puree with salt, nutmeg, and pepper. Add flour by the 1/2 cup, mixing well after each addition, until the dough comes together to resemble a pasta dough. Working it by hand is the best way to gauge this. Once you have a soft, elastic dough, divide it into six equal portions.
  2. Fill a large stockpot with water and a handful of salt. Place on the stove over high heat, and bring to a boil.
  3. Meanwhile, on a floured surface and with floured hands, roll each of the six portions into logs about 1/2 inch in diameter and 7-9 inches in length. Use a floured knife to slice the logs into 1-inch-long pillows and press them with a fork for decoration if you like.
  4. By this point, the water should be boiling. Once it is, reduce the heat so the water’s at a simmer and drop half of the gnocchi (about two dozen) inside. You can expect them to sink to the bottom, but run a spoon through the water to keep them from sticking to the pan.
  5. In about five minutes, once the gnocchi float to the top of the water, give them another minute and then, using a slotted spoon, remove them to a plate. Repeat the process with the remaining gnocchi.
  6. Meanwhile, heat the butter in a saucepan on another burner, melting it and adding the chopped sage. Keep on the heat until the butter darkens and smells nutty, then lower the heat.
  7. Place the first batch of gnocchi in the pan, rolling them around for a minute or two to coat with butter, then remove them to a plate. Repeat with the second batch.
  8. Top gnocchi with grated Pecorino and serve warm. Enjoy!
By | 2018-12-12T23:42:34+00:00 December 12th, 2018|Uncategorized|