I received this recipe from a friend, it closely follows a recipe from the Food Networks Giada Laurentiis while incorporating some of the stuff I learned along the way. It’s a delicious recipe that can be fried or boiled for either an appetizer, entree, or dessert
Date Made: 1/25/15
Prep time: 1 hour
Cook time: 10 Minutes
Makes approximately ~100 Gnocci
Equipment:
- Stand Mixer
Ingredients:
Gnocchi
- 2 pounds sweet potatoes
- 2/3 cup whole milk ricotta cheese
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
Maple Cinnamon Sage Brown Butter
- 1 stick unsalted butter
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions:
Gnocchi
- Pierce the sweet potato with a fork. Microwave the sweet potatoes for 12-15 minutes until tender and fully cooked. Let cool until you can handle with hands
- Cut in half and scoop the flesh into a large bowl and mash the sweet potatoes (using a mixer makes easy work of this. Transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.
- Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. The dough shouldn’t be too sticky at the end, use flour to remove the stickiness.
- Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 sized balls. Roll out each ball into a 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.
- If saving some of these for later, freeze the gnocchi before combining them in a bag to prevent them from clumping together.
Cooking
- Cook in a pot of boiling water (don’t forget to salt) for 5-6 minutes or until they float to the top
Sauce
- While the gnocchi are cooking melt the butter in a saute pan. When the butter has melted add the sage leaves, stir in the cinnamon, maple syrup, salt, and pepper.
- Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve.
Bonus
- If you make a ton, before cooking, freeze the pieces and then put the frozen pieces in a bag until your ready to make
- Fry the sweet potato gnocchi after adding a new flour coating
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