Sweet Potato Gnocchi:
Ingredients:
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2-3 Medium Sweet Potatoes
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1/2 cup of whole milk ricotta
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1.5 cups flour (gluten free 1:1 is fine)
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1 teaspoon good sea salt
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For the Sauce:
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50g (about 1/2 stick) of butter
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1/2 cup heavy cream (optional)
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Fresh Sage Leaves (thyme, oregano, rosemary is great too if you have it on hand or substitute)
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2 cloves of garlic crushed and chopped finely
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Maldon Sea Salt
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Black Pepper
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A few Tablespoons of White Wine (optional)
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Good Parmesan Block, for grating on top
Directions:
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Set oven to 200C (400F). Wash, scrub, then fork pierce sweet potatoes. Bake sweet potato for 40-50 minutes, until soft.
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Let sweet potatoes cool enough to remove the skin. Mash them, then add in the the ricotta and salt, and stir until smooth.
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Slowly add in the flour. You want to gently fold this in, lightly stir as needed. The texture will come together with folding; will be sticky or shaggy. Add a little flour if can’t be formed into a ball.
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When ready to cook, bring a large pot of salted water to boil. Keep a pasta strainer or slotted spoon ready.
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Flour a counter space or a large cutting board. Gentle fold a few more times, to ensure flour well mixed.
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Cut into four pieces. Take first piece and roll out into long rope about an inch thick. And cut into bite sized pieces. Repeat with other pieces of dough.
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You can refrigerate the dough at this point up to 24 hours, covered. If longer than 24 hours, you can freeze for up to 3 weeks. You can skip step 6 and freeze dough as a whole. Wrap tightly in plastic wrap and then in a sealed bag. Then follow next steps.
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Pop gnocchi into boiling water, and quickly make sauce. Gnocchi takes 3-4 minutes, they will float to top. Watch carefully, then remove with strainer or spoon. May have to do a few times, as you don’t want to crowd the pot.
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In skillet, heat butter on medium, add in crushed garlic. As butter slowly browns, turn to low heat, add in your choice of herbs. Can add in Maldon salt here, and a few splashes of white wine if have on hand. Add more butter or herbs as needed. If sauce is too thick, add splashes of the pasta water to loosen.
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Divide gnocchi between bowl and pour sauce evenly. Grind pepper and grate parmesan generously.
