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Here is another recipe that was requested from DishingwithDiane’s Instagram page.
Welcome to Fall!
My husband LOVES gnocchi and he loves anything that is made with sweet potatoes. He will always be the one to order the sweet potato fries or the sweet potato pie.
When I found this recipe on Epicurious for sweet potato gnocchi, I knew it would be a match made in heaven for Bob to have two of his favorites combined together.
The recipe called for a brown butter sage sauce and I just added some toasted walnuts (toasted pecans would be good also).
The end result was a delicious Autumn meal even though it has been 80 degrees here on the Northeast (which I personally LOVE).
Give the recipe a try and let me know what you think.
Sweet Potato Gnocchi with Brown Butter and Sage
Makes 10 to 12 servings
- (2) 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
- (1) 12-ounce container fresh ricotta cheese, drained in sieve 2 hours
- 1 cup finely grated Parmesan cheese (about 3 ounces)
- 2 tablespoons (packed) golden brown sugar
- 2 teaspoons plus 2 tablespoons salt
- 1/2 teaspoon freshly ground nutmeg
- 2- 3/4 cups (about) all-purpose flour
- 1 cup (2 sticks) unsalted butter
- 6 tablespoons chopped fresh sage plus whole leaves for garnish
Cooks note: I added toasted walnuts.
- Line large baking sheet with parchment paper.
- Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
- Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
- Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
- Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. (I added the walnuts at this point and let them cook for the 5 minutes).
- Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
- Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
- Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.
Until my next post, make every day a celebration!
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