Sweet Potato Gnocchi

Gnocchi is always such a treat. Whether I order it out at a restaurant or decide to make it at home, gnocchi gives me a feeling of warmth and comfort.


I love traditional potato gnocchi (which I will definitely post a recipe for soon), but this sweet potato gnocchi is made with ricotta cheese. Ricotta gnocchi is much more delicate and soft. The sweet potato adds a beautiful color and sweet, rich flavor.


You can add any regular pasta sauce to gnocchi, but I like for it to be the star of the show. That's why I chose to saute it in a quick brown butter sauce with sage and pistachio nuts.

TIP: Gnocchi freezes really well, and sometimes is easier to boil from frozen. Try laying the gnocchi out evenly on a sheet pan and freezing it overnight, then move the gnocchi to a freezer safe bag and cook whenever you want!


Ingredients (makes 10-12 servings):

Gnocchi

  • 3 cups pre-cooked mashed sweet potato, cooled

  • 4 cups AP flour, plus more for rolling

  • 12 oz whole milk ricotta cheese

  • 1 tbsp salt

  • 1/4 tsp nutmeg

  • 1 cup grated Pecorino Romano

For the sauce (for two servings):

  • 3 tbsp butter

  • 5-6 whole sage leaves

  • 2 sprigs thyme

  • Salt

  • Black pepper

  • Red pepper flakes

  • Grated Pecorino Romano


Method:

  • In a large bowl, combine all ingredients for gnocchi with a spatula until well combined. You can also use an electric stand mixer with a paddle attachment.

  • If the mixture looks too wet or soft, you can add more flour but it will be softer than normal gnocchi dough.

  • On a lightly floured surface, form the dough into a smooth ball and cut it into 4 pieces.

  • Roll each quarter of the dough into a one inch log, then cut 1 inch pieces of gnocchi with a knife or pastry cutter.

  • This is totally optional: to create a design, you can use a fork and lightly press it down on the gnocchi while rolling.

  • At this point, you can individually freeze the gnocchi on a floured sheet pan, then place in a bag and save for future use. Or, you can place a floured sheet pan with the gnocchi in a refrigerator for 1 hour.

  • To cook, bring a medium pot of water to a boil and cook the gnocchi for 3-4 minutes or until they float.

  • In a large skillet on medium-low heat, melt the butter and begin to brown it. Your butter is finished browning when there are no more bubbles. Make sure to do this on a very low heat to prevent burning the butter!

  • Add the sage, thyme and red pepper flakes to the butter and fry the herbs for about 1 minute.

  • Add the gnocchi and toss it in the sauce. Season with salt, pepper and grated Pecorino Romano. Finally, serve!

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