I haven’t ever made gnocchi before, but my boys love it and I find it delicious and with the weather having turned cold while I was in Germany for business, it just sounds delicious.
I found a recipe online and decided to give it a whirl.
First, I gathered all of my ingredients, including the sweet potatoes I baked on Sunday.
Set the sweet potatoes where already baked, I started on the lemon ricotta. I zested my lemon after cleaning it, then juiced a half.
Minced a few leaves of sage.
Then whisked it up with the olive oil and ricotta.
Then I started the pasta and found the errors in the recipe: not nearly enough flour and serves 4?!?
Since the potatoes were already baked, the only tasks were to unwrap and peel.
Peeling was very easy. I used an applesauce pan because I don’t have a potato ricer. Then I added the other ingredients, mixed them and determined that the flour was insufficient to form a dough.
The recipe called for 2 cups of flour, I added another 2 cups while kneading to make smooth dough.
From here I cut it into quarters and then each of those in half before rolling them into ropes.
I cut each rope in ½” segments.
I don’t have a gnocchi board so I used a fork to roll them by setting a piece on a floured fork, pressing gently with my thumb, and then rolling it off the end.
The result was two pretty trays of gnocchi; one would have been enough for 4.
While these rested, I boiled the water and sliced the garlic.
Once the water was at a full rolling boil I added salt to the water and started browning the butter with the sage, thyme, and garlic.
The pasta only took two minutes, then I added it to the butter.
Meanwhile, I cooked some chicken apple sausages in a bit of hard cider with a quick broil at the end to brown them.
Sweet Potato Gnocchi with Lemon Ricotta
Prep 20 minutes ∙ Cook 1 hour and 10 minutes ∙ Makes Yield: 4 servings ∙ Source Tastingtable.com
For the Gnocchi:
- 1 pound (2 medium) sweet potatoes
- ½ cup ricotta
- 2 eggs
- 4 cups all-purpose flour, plus more for dusting
- 1 tablespoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 4 ounces (1 stick) unsalted butter
- 2 garlic cloves, peeled and thinly sliced
- 2 thyme sprigs
- 1 sage sprig
For the Lemon Ricotta:
- ½ cup ricotta
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon minced sage
1. Preheat the oven to 350º. Wrap each sweet potato in foil and place on a baking sheet. Roast until tender, 1 hour. (Canbe done inadvance and refrigerated.
2. Meanwhile, make the lemon ricotta: In a medium bowl, whisk all of the lemon ricotta ingredients together until smooth.
3. Let cool slightly, then peel each sweet potato and rice through a potato ricer into a large bowl. Add the ricotta, eggs, 2 cups flour, salt and pepper, and stir with a wooden spoon until a dough forms.
4. Transfer to a heavily floured work surface and knead with the remaining flour (as needed) until smooth. Your dough will be soft. Cut the dough into 8 pieces and roll each into a long rope, ½” thick. Using a bench scraper or paring knife, cut the gnocchi into ½” pieces. (If you want, you can press the gnocchi against a gnocchi board or a fork.)
5. Bring a pot of salted water to a boil. Once boiling, heat the butter with the garlic, thyme and sage in a large skillet over medium-high heat. Cook, stirring occasionally until the butter has browned, 4 to 5 minutes. After 2 minutes of cooking the butter, drop the gnocchi into the boiling water and cook until they float, 2 minutes.
6. Using a slotted spoon, transfer the gnocchi to the pan of brown butter and cook, stirring often, until lightly browned, 2 to 3 minutes. Remove from the heat and season with salt and pepper. Divide between plates and top each with a dollop of the lemon ricotta, then serve.