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Sweet Potato Gnocchi with Brown Butter




Source of Recipe


Giada De Laurentiis


Recipe Introduction


Jessica made these for Thanksgiving 2016 and they were absolutely delicious. She formed and boiled the gnocchi the day before. She tossed them with a little vegetable oil, let them cool and refrigerated. The next day she browned them in a little butter and topped them with the sauce. It worked perfectly.


Recipe Link: http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-gnocchi-with-maple-cinnamon-sage-brown-butter-recipe.html

List of Ingredients




GNOCCHI:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

BROWN BUTTER SAUCE:
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


Recipe



GNOCCHI:
Heat the oven to 425 degrees F.

Poke a few holes in the potatoes with a fork. Bake until cooked – about 50 minutes to an hour. Cool a little, peel and mash. Measure 2 cups of mashed potatoes. Place the potatoes in a large bowl. Add the ricotta, salt, cinnamon and pepper and mix well. Add the flour, 1/2 a cup at a time until it forms a soft dough. Flour a work surface with a little flour and work in enough flour so that you can divide the dough in to 6 balls and roll them out. Roll each ball into a 1-inch rope and slice into 1-inch pieces. If you like, roll each gnocchi over the tines of a fork. Place on a large baking sheet covered with non-stick foil or parchment paper.

Bring a large pot of salted water to a boil. In 3 batches, add the gnocchi. Cook until tender, but still firm, stirring occasionally. This will take 5-6 minutes. Drain with a slotted spoon and place on a baking sheet. Tent with foil to keep warm.


BROWN BUTTER SAUCE:
While you are boiling the gnocchi, melt the butter in a large sauté pan over medium heat. Add the sage leaves after the butter has melted. Cook, swirling the pan occasionally until the foaming stops and the butter begins to brown. Remove from heat, add in the cinnamon, syrup, salt and pepper. Gently stir and then toss the gnocchi in the butter mixture. Serve immediately.

Serves 6-8