Sweet Potato Gnocchi with Sage

  • Total Time: 45 mins
  • Hands-on Time: 35 mins
  • Makes: 2 servings

Fresh ricotta cheese makes the sweet potato gnocchi light and fluffy, while the brown butter, hazelnuts and lemon zest bring out the delicate earthy flavor of the organic sage.

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1. Pierce the sweet potato several times with a fork, then place on a parchment-lined plate and microwave for 5 minutes per side, until tender. When cool enough to handle, slice the potato in half lengthwise and use a fork to scrape the flesh into a large bowl.

2. Fold salt, sage and 6 ounces of the ricotta cheese into the sweet potato.

3. Add 1⁄2 cup all-purpose flour and use hands to mix until well combined. Continue adding more flour, two tablespoons at a time, until the mixture forms a loose dough.

4. Transfer the ball of dough to a floured work area. Use a pastry scraper to divide into quarters. Working 1 piece of dough at a time, flour your hands and roll the dough into a long rope, about 1-inch thick. Use the pastry scraper to cut the rope into bite-sized pieces. Press each piece against the back of a fork to create an indent. Place the pieces on a floured surface and continue with the remaining 3 pieces of dough.

5. Bring a large pot of water to a boil. Add half the prepared gnocchi. Once the gnocchi floats to the surface, allow it to cook for another 90 seconds. Strain and place on a clean sheet pan. Repeat with the remaining half of the gnocchi.

6. In a 10-inch cast iron skillet, heat half the butter over medium heat for about 3 to 4 minutes, until it stops foaming and begins to emit a nutty aroma. Add half of the cooked gnocchi to the pan and sauté for about 2 minutes, until browned. Transfer to a serving dish. Repeat with the remaining butter and cooked gnocchi.

7. Divide into shallow bowls, then garnish with the remaining ricotta cheese, lemon zest and chopped hazelnuts. Drizzle any remaining browned butter over the top of the gnocchi and serve hot.

Too much flour makes gnocchi dense and tough. The goal is to add as little flour as possible; aim to get the dough to stick to itself just slightly more than it sticks to your hands. Use plenty of flour to coat your hands and work area.


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