Pasta is one of those things I’ve always been afraid to make from scratch.
Giada makes it looks SO simple on The Food Network but I knew I’d just end up with a gummy, nowhere near pasta catastrophe.
Gnocchi are little pasta dumplings, traditionally made with a combination of flour, potato and a binder(cheese, egg).
I’ve only had gnocchi once but for some reason I figured this recipe should be my intro to the world of fresh pasta making. I also looooove sage, it’s one of my fav herbs, so a brown buttered sage sauce was right up my palate ally.
2 medium sized sweet potatoes(1 1/2 cups of mashed sweet potato)
6 oz. ricotta cheese
3/4 freshly grated parmesan cheese
2 tspn salt
1 tspn nutmeg
1 tbsp brown sugar
1 1/2 cups flour + more for dusting
Sauce:
1 stick butter
2 tbsp chopped fresh sage
salt
pepper
How To:
Wrap the sweet potatoes in a damp paper towel and pop them in the microwave set on high for 3 minutes on each side(6 minutes total). Cut the sweet potatoes length wise and allow them to cool.
Scoop out the middle and mash in a bowl. Transfer 1 1/2 cups to another bowl. Add inn ricotta cheese and mix together thoroughly.
Toss in the grated parmesan, salt, nutmeg and brown sugar. Stir until well incorporated. Add in your flour 1/2 a cup at a ttime, paying close attention to the consistency as you go.
If you’ve added the 1 1/2 cups and the dough is still sticky, add more flour. You should be able to handle and manipulate the gnocchi dough just like you would with bread.
Shape in a oval and place the dough on a floured service. Cut into 6 pieces.
Take each of the six pieces one by one and using the palm of your hand, roll into a rope, about a 1/2 an inch thick. Cut the “ropes” into inch long pieces.
Fill a pot part way with water, add salt and bring to a boil.
While the water comes to a boil, use the prongs of a fork to create those signature indents that adorn most gnocchi.
Batch by batch, add the gnocchi into the boiling water and cook for 6 or so minutes. You’ll know when they’re done, they’ll be floating on the top of the water. Use a slotted spoon and transfer to a wax paper covered baking sheet while you prepare the sauce.
To make the use, add a stick of butter to a skillet and melt. Allow the butter to bubble and brown around the edges. Add the diced sage, as well as salt and pepper to taste.
Turn the heat down so that the sage doesn’t burn and add in the gnocchi. You just want to make sure they are heated through.
You can serve the gnocchi as is or pair with a nice cut of meat or fish.
The sweet potato and nutmeg add a great flavor to this hearty pasta. The subtle spice screams fall. I served my gnocchi with these slow cooked lamb shanks that were featured at the beginning of the week.
@LifeandDimSum
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