I find myself ordering gnocchi a lot when I go out to dinner. I love the pillowy, melt-in-your-mouth texture of gnocchi and last week, started wondering why I almost never make them at home. I had two sweet potatoes and decided to jump in one morning and make a batch for lunch – not a bad weekday treat, right?
- 2 large sweet potatoes, pierced all over with fork
- 8-ounce container fresh ricotta cheese, drained in sieve 2 hours
- ½ cup plus ½ cup finely grated Parmesan cheese
- 1 Tbsp. light brown sugar
- 1 tsp. plus 2 Tbsp. salt
- ¼ tsp. freshly ground nutmeg
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) butter
- 5 Tbsp. chopped fresh sage
- Preheat oven to 375 degrees. Place sweet potatoes on a cookie sheet and bake until tender, about 45 minutes. Cut in half and cool for 15 minutes. Remove the peel from the potatoes, place the flesh in a large bowl and mash. To the mashed potatoes, add the ricotta cheese, Parmesan cheese, brown sugar, 1 teaspoons salt and nutmeg and stir until well incorporated. Mix in flour, about ½ cup at a time, until soft dough forms.
- Place dough onto a floured surface and divide in 6 equal portions. Create 20-inch long ropes by rolling each portion of dough between palms and floured work surface – sprinkle with flour as needed if sticky. Using a sharp knife, cut each rope into 20 pieces. Roll each piece over the tines of fork to indent (optional). Transfer to baking sheet sprinkled lightly with flour.
- Bring large pot of water to boil then add 2 tablespoons salt. When the water is boiling again, add one or two portions of gnocchi and boil until tender, 2-3 minutes. Transfer the boiled gnocchi to clean cookie sheet and cool completely. Repeat with remaining gnocchi.
- In a large skillet, melt butter over medium-high heat. Cook until butter is brown with a nutty aroma, about 3 minutes. Add chopped sage and turn off the heat. Season sage butter with a generous pinch of salt and pepper.
- Add the gnocchi to the brown butter and sauté until gnocchi are heated through, about 4 minutes.
- Divide gnocchi among small bowls and sprinkle with the remaining ½ cup Parmesan.
Makes 8 appetizer portions.
Inspired by this Bon Appetit recipe.