Unfortunately, learning I’m allergic to white potatoes does not make my love of gnocchi disappear! Fortunately, sweet potatoes are another story and NOT on my list of illegal food. (I will find ways to eat delicious foods legally!)
So tonight, wrapped up in fuzzy sweaters and socks against Richmond’s first “winter storm” of the season, I have decided to embark upon the path of sweet, decadent comfort food.
Makes 6 servings (If cooking for one like me, the extra gnocchi can be frozen and saved for later. And the sauce is easy to cut down for smaller servings.)
Sweet Potato Gnocchi
2 cooked sweet potatoes (I used 3 small ones)
1/4 tsp. ground black pepper
2 tsp. sea salt
2 c. King Arthur flour, plus more for kneading
Peel cooked sweet potatoes and put them in a mixing bowl. Blend with the mixer until the sweet potatoes are pureed. Add the egg, and then the salt, pepper, and flour. Mix until combined. Put dough onto a well floured surface. Knead the dough until it comes together well and is not sticky.
Fill a medium sized pot halfway with water and set on medium high heat to boil. Divide the dough into four equally sized sections. Roll each section into a long rope, about 1/2″ thick. Cut the coil into pieces about one inch long and press all around with a fork. (This will help the gnocchi hold your sauce later!)
Drop gnocchi into the boiling water. You will have to do this in batches to avoid overcrowding the pot. Gnocchi is done when it rises to the surface. With a slotted spoon, remove the cooked gnocchi and place in a bowl. (Note: If you are making this dish for less than six people, the gnocchi freezes well, so you only need to cook as much as you need. To make the frozen gnocchi later, simply drop, unthawed, into boiling water and cook as normal.)
Sage, Brown Butter Parmesan Sauce
8 tbs. butter
6-8 leaves of fresh sage, chopped (plus additional leaves if desired for garnishing)
3 tsp. King Arthur flour
6 tsp. organic balsamic vinegar
3/4 c. milk
6 tbs. parmesan cheese
Melt the butter in a saucepan on medium heat. (If you will be garnishing your dish with fried sage leaves, go ahead and fry them in the butter now. When you are done frying your leaves, add the chopped sage and stir continuously. When your butter begins turning a light brown color and starts smelling nutty and delicious, turn off the heat. Add the flour and stir into the browned butter.
Add the balsamic vinegar and milk to your roux (butter/flour mixture), stirring gently and consistently until combined. At the last minute, add the parmesan cheese and remove from heat.
Add the gnocchi to the sauce pan and stir until all pieces are fully covered in sauce and reheated. Serve, garnish with fried sage leaves if desired, and enjoy!