Chef Devan Rajkumar puts a sweet potato twist on this delicious melt-in-your-mouth dish.
Sweet potato gnocchi with sage brown butter
Serves 4
Ingredients:
- 2 lbs sweet potato
- 1 1/2 cup fresh ricotta, drained for 2 hours in cheese cloth or a fine sieve
- 1/2 cup Parmesan cheese, grated
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tbsp lemon zest
- 2 1/2 tbsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp fresh ground nutmeg
- 2 1/2 cups all-purpose flour
- 20 sage leaves
- Unsalted butter
- Vegetable oil
Method:
Preheat oven to 400F. Pierce sweet potatoes with a fork and bake on a baking sheet lined with parchment until fully cooked and tender, approximately 45 minutes.
Remove from oven, halve and allow to cool.
Remove flesh to a mixing bowl and add strained ricotta cheese. Blend with a hand blender until smooth.
Add cheese, sugar, maple syrup, lemon zest, salt, cinnamon, and nutmeg and mix well.
Mix in flour in batches until soft dough forms.
Turn dough out onto a floured surface and divide into 4 pieces. Use your palms, parallel to surface, to roll out gnocchi to a 1-in. diameter and cut desired size pieces.
Bring a large pot of salted water to a boil, add gnocchi in batches and boil for approximately 3-4 minutes, or until they float.
Remove to a clean-rimmed baking sheet.
In a large frying pan on medium heat, add 2 tsp vegetable oil and a couple handfuls of gnocchi. Sauté for one minute prior to adding a tbsp of butter, season with salt and pepper.
Sauté gnocchi until golden brown and finish with a handful of sage leaves for every cup of gnocchi.
Courtesy Devan Rajkumar
@chefdevan