Sweet Potato Gnocchi With Maple Cinnamon Sage Brown Butter
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
-
For the Gnocchi
- 2 lbs sweet potatoes
- 2⁄3 cup whole milk ricotta cheese
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄4 cups all-purpose flour, plus
- 1⁄3 cup all-purpose flour, for work area
-
for the maple cinnamon sage brown butter
- 1⁄2 cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1⁄2 teaspoon fresh ground black pepper
directions
-
For the Gnocchi:
- Preheat oven to 425°F.
- Pierce the sweet potatoes with a fork.
- Bake the sweet potatoes until tender and fully cooked between 44 and 55 minutes, depending on size.
- Cool slightly.
- Cut in half. Scoop the flesh into a large bowl.
- Mash the sweet potatoes (Giada used a ricer).
- Transfer to a large measuring cup. (make sure the sweet potatoes measure 2 cups).
- Add ricotta cheese, salt, cinnamon, and pepper.
- Add 1/2 cup flour at a time until a soft dough forms.
- Lightly flour a work surface. Place the dough in a ball on 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.
- Transfer the formed gnocci to a large baking sheet.
- Continue with the remaining gnocchi.
- Bring a large pot of salted water to boil over high heat.
- Add the gnocchi in 3 batches and cook until tender but still firm to the bite, about 5 or 6 minutes, stirring occasionally.
- Drain using a slotted spoon and place on a baking sheet.
- Tent with foil.
- Continue with remaining gnocchi.
-
Brown Butter Sauce:
- While the gnocchi are cooking, melt butter in a large sauce pan over medium heat.
- When butter has melted, add sage leaves.
- Continue to cook, swirling the butter occasionally until foam subsides and the milk solids begin to brown.
- Remove pan from heat.
- Stir in cinnamon, maple syrup, salt and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
- When the bubbles subside, toss the cooked gnocchi in the brown butter.
- Transfer to serving dish.
- Serve immediately.
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RECIPE SUBMITTED BY
Jane from Ohio
United States