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I made this for a recent get together and everyone was floored. Though it does take a little extra time, it's well worth it. I fell in love with gnocchi when I was studying abroad in Florence. Those fluffy pillows of potato pasta took me back to the comforts of home. Using sweet potatoes adds flair to this old favorite and the sage brown butter makes it a winter classic.
Sweet Potato Gnocchi with Sage Brown Butter
2 large local sweet potatoes, cooked through, peeled
1 12-ounce container organic ricotta cheese, drained
1 cup high quality parmesan cheese, grated finely
2 tbsp (packed) organic light brown sugar
2 tsp sea salt
1/2 tsp freshly ground nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
2 3/4 cups all purpose flour
1 cup (2 sticks) unsalted, local butter
6 tbsp fresh sage, chopped
Method
- Mash sweet potato in a medium-sized bowl.
- Add ricotta cheese gradually. Add parmesan cheese, brown sugar, salt, nutmeg, pumpkin pie spice, and cinnamon. Mash everything together. Mix in flour gradually until a dough forms.
- Turn dough out onto floured surface and divide into six equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope, sprinkling with flour as needed if sticky. Cut each rope into 20 pieces.
- Bring large pot of water to boil, add a handful of salt, and return to boil. Don't overcrowd the pot and boil pasta until it floats to the top, about five minutes.
- Melt butter in heavy large saucepan over medium-high heat. Cook for about five minutes and then add sage.
- Top gnocchi with sage butter and serve immediately.
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Perfetto Pasta Cooker by Zevro
Interested in hearing what celebrities have to say about green? Eavesdrop on their dinner conversations on Planet Green TV's Supper Club.
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