Thursday, December 13, 2007
Sweet Potato Gnocchi with Maple Mustard Cream Sauce
The sweet potato gnocchi (SPG) was supposed to be my signature dish. It is unique and something not many people would go through the pains of making. Honestly, gnocchi making is pretty fun! And it is so reassuring to know that restaurants who make their own gnocchi, fresh, DON'T do the crazy fork markings. I still do though. It is a cute personal touch. Literally, every gnocchi gets personally TOUCHED!
The recipe that I use makes a POOP TON of gnocchi. And the gnocchi I cooked last night had been frozen, thawed in the fridge, and then rolled last night. So if you freeze the dough, it will still come out as if you didn't. When you freeze the dough, I recommend freezing it in about the size of a bratwurst, wrapped in parchment paper. When thawed, they probably need some flour added.
This recipe is from epicurious, and I think it is the same as the one I have. But I got mine from another website.
Sweet Potato Gnocchi in Sage Brown Butter:
2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons (packed) golden brown sugar
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage plus whole leaves for garnish
Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
Turn dough out onto floured surface; divide into 6 equal pieces (two pieces will create two servings, freeze the remaining). Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender (uh when they float, they are done), 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi. (This seems entirely too high maintenance...just toss and go!)
Last night, I served these with Pork and a Maple Mustard Sauce (featured in a previous blog entry). This sauce actually went GREAT with the gnocchis! SO I took a picture of the gnocchi atop the sauce. A really nice and different way to eat them. And who doesn't love sweet potato with some maple syrup??