Another blog on sweet potatoes? Why not, they are delicious and not just for Thanksgiving. This is the perfect dish to make after baking some sweet potatoes for another reason, like the sweet baked potato blog or making sweet potato bundt cakes in the “Season with Sage” cookbook that you can order by following the website on its own page.
These were very easy to make and even easier to eat. The original recipe came from the Food Network website, by Giada DeLaurentis. I gave it my usual tweak; it called for cinnamon and maple syrup to go with the sage, but I deleted these as I wanted it to be completely savory and as straightforward as possible for my family.
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
For the sage brown butter:
1/2 cup unsalted butter (1 stick) (I made extra sage butter to spread on french bread it is delicious. I poured most of the sage butter into a glass container and kept only a little to saute the gnocchi.)
20 fresh sage leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
- For the Gnocchi: Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil over high heat.
- Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly.
- Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.
- Transfer the mashed sweet potatoes back to the large bowl.
- Add the ricotta cheese, salt, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms.
- Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls.
- Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. (I skipped this part)
- Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
- Add the gnocchi in 3 batches to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.
- Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
- For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves.
- Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown.
- Remove the pan from the heat. Stir in salt, and pepper and toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish, sprinkle on the parmesan cheese, and serve immediately.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.