Sweet Potato Gnocchi with Balsamic Brown Butter

Sweet Potato Gnocchi with Balsamic Brown Butter

www.theinspiredhome.com
SERVINGS

6

INGREDIENTS

For the Gnocchi: 

  • 1 lb red-skinned sweet potatoes (approx. 2 potatoes)
  • 1 (12-oz) container fresh ricotta, strained in a sieve for 2 hours
  • 1 cup grated Parmesan cheese
  • 2 tsp salt
  • 2 ½ cups (or more) all-purpose flour

For the Balsamic Brown Butter:

  • 8 Tbsp (1 stick) unsalted butter
  • ¼ cup loosely packed sage leaves
  • 3 Tbsp balsamic vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • Parmesan cheese, for serving
DIRECTIONS

For the Gnocchi:

  1. Scrub and dry the sweet potatoes, then prick them all over with a fork. Place the sweet potatoes on a plate and microwave them on "high" until they're fork-tender, about five minutes per side. Remove the sweet potatoes from the microwave, cut them in half, and then scoop the flesh into a medium bowl. Using a fork, thoroughly mash the sweet potatoes, or alternately, pass the sweet potato flesh through a ricer.
  2. To a large bowl, transfer 3 cups of the mashed sweet potatoes. Add the strained ricotta, stirring until thoroughly combined. Stir in the Parmesan cheese and salt, and then start adding the flour, ½ cup at a time, until a soft dough forms. Shape the dough into a large ball.
  3. Lightly flour a baking sheet and set it aside. Lightly flour your work surface and divide the dough into six equal portions. Take one portion and roll it on your work surface or between your hands until it's about 20 inches in length. Cut the dough into 20 pieces to form each gnocchi then transfer them to the floured baking sheet. Repeat the rolling and cutting process with the remaining five pieces of dough. Using the back of a fork, press each gnocchi into the tines to form indentations.
  4. Prior to cooking the gnocchi, make the brown butter sauce (recipe follows).
  5. When you're ready to cook the gnocchi, bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water, stir, and then let the gnocchi cook until they float back up to the top, about one minute. Remove the gnocchi with a slotted spoon to a serving bowl. Repeat the cooking process with the remaining gnocchi.
  6. Toss the warm gnocchi with the prepared brown butter sauce. Garnish with Parmesan cheese and serve.

For the Balsamic Brown Butter:

  1. In a medium saucepan over medium heat, melt the butter, stirring occasionally. Cook the butter until the foam subsides and it begins to turn a golden brown color, about three minutes. Turn off the heat and add the sage leaves, allowing them to cook for 1 minute.
  2. Remove the brown butter from the heat and stir in the balsamic vinegar, salt and pepper. Serve immediately with the sweet potato gnocchi.