Sweet potato gnocchi with sage brown butter
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:
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- 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.
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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.
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Sauté gnocchi until golden brown and finish with a handful of sage leaves for every cup of gnocchi.
Courtesy Devan Rajkumar
@chefdevan