Tuesday, September 24, 2013

Sweet Potato Gnocchi with Browned Sage Butter

If you're going to do something, do it all the way, right? That's how I've been handling the arrival of fall and the urge to cook autumnal snacks and meals. I'm just making everything I eat from pumpkin, squash, and sweet potato. So far, so good.




This recipe comes from Chloe's Kitchen, a vegan blog (and made its way to me via Pinterest). You could easily keep it vegan, but I sneaked in some butter. I found a compromise by using part butter, for flavor, and part reduced-fat-made-with-olive-oil Smart Balance for substance, because I just didn't feel comfortable using an entire stick of butter (but if you are - go forth and use all butter!).


I also found that compared to the original recipe, I used a lot less flour. It called for 2.5-3.5 cups, and I used barely 2 cups. So pay attention to the consistency of your dough until it's just un-sticky enough to work with.



The sage in the browned butter will make your house smell AMAZING.



Come to think of it, anything in the browned butter will smell pretty good.

Sweet Potato Gnocchi with Browned Sage Butter

Recipe adapted from Chloe's Kitchen
Serves 4

2 large red-skinned sweet potatoes (about 2 pounds)
1 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper, plus extra for serving
1 1/2 - 2 1/2 cups all-purpose flour, plus extra for rolling
3 tablespoons butter
5 tablespoons margarine
1/2 cup fresh sage leaves

Pierce the sweet potatoes with a fork, place in the microwave, and heat on high until fully cooked, roughly 12 minutes. Flip once during cooking. Remove from microwave and let sit until cool enough to handle.

Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely.

Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, 1/2 cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky dough has formed, divide it into six portions.

Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long.

Dip a sharp knife in flour and cut each rope into 1-inch long pillows. If desired, roll each pillow on fork tines to make decorative ridges.

Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat the butter, margarine, and sage in a large nonstick skillet until the butter begins to bubble.

When the water is boiling, reduce the heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more.

Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes, then transfer to a warmed serving bowl. You will have to do this in several batches, until all the gnocchi are cooked.

Serve immediately, topped with additional freshly ground black pepper.

I paired the gnocchi with pork milanese, a lemon caper mascarpone sauce, and a simple arugula salad. Fall for the win!

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