Description
Vibrant purple potatoes make these gnocchi extra special. A simple brown butter sage sauce elevates them.
Ingredients
Units
Scale
- 2 lbs (907 g) sweet potato
- 2/3 cups (158 ml) whole milk ricotta
- 1 cups (237 ml) freshly grated parmesan cheese
- pinch of freshly grated nutmeg
- 1 tsp salt
- 1/2 tsp pepper
- 1-1 1/2 cups (237-355 ml) flour
- large pinch of salt
- 8 tbsp butter
- 6 large fresh sage leaves
- parmesan and freshly ground black pepper
Instructions
- Bake the sweet potatoes at 400°F (204°C) for about an hour, or until tender.
- When cool enough to handle, slip off the skins and mash the potatoes (or put them through a ricer).
- Bring a large pot of water to a boil with a large pinch of salt.
- Mix in the ricotta and parmesan cheese, nutmeg, salt, and pepper.
- Add half a cup of flour at a time, mixing until dough forms. The dough should be slightly tacky but not too sticky.
- Form the dough into a log on a floured surface and cut into 6 even pieces.
- Roll each piece into a long, 1-inch thick rope. Cut into 1-inch pieces and press along the back of a fork for grooves, if desired. Dust with flour and place on a baking sheet. Repeat with remaining dough.
- When the water boils, cook the gnocchi in batches, ensuring they are not crowded and do not stick to the bottom of the pot. They are fully cooked (about 5 minutes) when they float. Collect with a slotted spoon and place on another baking sheet. Repeat until all gnocchi are cooked.
- In a large pan, melt butter over medium heat until it browns and smells nutty. Add sage leaves and turn off the heat.
- Divide the browned butter among serving dishes, top with gnocchi, pepper, and parmesan cheese.
Notes
- For a richer flavor, use whole milk ricotta instead of part-skim.
- To prevent sticking, ensure the gnocchi are well-dusted with flour before cooking.
- Leftover gnocchi can be stored in the refrigerator for up to 2 days; reheat gently in a pan with a little butter.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 50