Gnocchi With Brown Butter & Sage
1 large
Sweet Potato
1/3 Cup
Whole Milk Ricotta Cheese
1/2 Teaspoon
Ground Black Pepper
Kosher Salt
1 large
Sweet Potato
1/3 Cup
Whole Milk Ricotta Cheese
1/2 Teaspoon
Ground Black Pepper
Kosher Salt
3/4 Cup
All Purpose Flour
1 stick (4 ounces)
Unsalted Butter
1/4 Cup (torn)
Fresh Sage Leaves
1/2 Cup
Grated Parmigiana Cheese
Pierce the sweet potato all over with a fork
1
Wrap in a damp paper towel, microwave for 12 minutes (until soft)
2
When the sweet potato is cool enough, peel off the skin
3
Mash in a medium bowl until smooth
4
Add the ricotta cheese
5
Add the pepper
6
Add the salt
7
Add the flour
8
Mix it together until a doughy mixture forms
9
Smooth it out (you don’t want it sticking to the edges)
10
Flour your work surface
11
Flour your hands & gently kneed the dough about 10 times
12
Divide the dough into 3 equal balls
13
Then roll each ball of dough into a 12in log & cut the dough into 1in pieces
14
Should end up with about 36 gnocchi
15
Drop the gnocchi into boiling water, add salt to taste, stir after 1 minute to avoid sticking
16
In a large skillet, melt the butter over medium heat
17
When the foam subsides, add the sage
18
Cook until the sage is crispy & the butter is browned
19
Drain the gnocchi (don’t rinse) and add to the skillet
20
Add the parm cheese & mix around
21
A little more cheese never hurt anyone, enjoy!
22