How to cook Sweet Potato Gnocchi With Sage Brown Butter
(adapted from Epicurious)
Yield: 30 gnocch
Sweet potato gnocchi recipe Ingredients:
• 360 g (1.5 c.) mashed cooked sweet potato flesh
• 190 g (3/4 c.) well-drained ricotta cheese
• 17 g (1/2 c.) finely-grated parmesan cheese
• 15 g (1 T. packed) brown sugar
• 6 g (1 t.) salt
• approximately 75 g all-purpose flour
• 2 – 4 T. unsalted butter
• 3 T. chopped sage, plus whole sage leaves for garnish
• salt and pepper to taste
1. Mash together the sweet potato, cheeses, brown sugar, and 1 t.
salt.
2. Add flour until the dough holds together but is still very soft
and light.
3. Line two baking sheets with parchment paper.
4. Turn the dough onto a floured counter and divide it into 3 pieces.
5. Using a light hand, roll each piece into a rope 20 inches long
and about an inch in diameter.
6. Use a dough cutter to cut each rope into 1-inch pieces.
7. Roll the gnocchi on the tines of a fork to give them ridges, and place them on one of the prepared baking sheets.
8. Bring a large pot of water to a rolling boil.
9. Working in batches of 15, boil the gnocchi until they float and
then a minute longer (about 2 minutes total). Remove them gently with
a spider or slotted spoon to the other prepared baking sheet.
10. Let the gnocchi stand at room temperature at least until firm,
and up to 4 hours.
11. In a large skillet, melt the butter over medium-high heat. Cook
until the butter solids are brown and aromatic, about 5 minutes.
12. Add the chopped sage and salt and pepper to taste.
13. Add the gnocchi and sauté, tossing gently, until the gnocchi are
heated through and are beginning to brown, about 5 minutes.
14. Serve garnished with whole sage leaves.
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