Sweet Potato Gnocchi With Brown Butter And Sage Recipes

BROWN BUTTER SWEET POTATO GNOCCHI

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely. Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet. Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside. Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan. Serve immediately.

GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
• Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
• Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
• Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
• Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
• Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
• Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

BROWN-BUTTER SWEET-POTATO GNOCCHI WITH SEEDS

Steps:

• Gnocchi: In a pot, cover potatoes with 2 inches of cold water. Bring to a boil and cook until easily pierced with the tip of a knife, 20 to 25 minutes. Drain and let sit until cool enough to handle. Peel and quarter potatoes and let cool completely.
• Using a ricer or colander, press potatoes into a large bowl. Add flour, egg, and salt to bowl and gently stir until a ragged dough forms, being careful not to overwork. Transfer dough to a floured work surface and gently knead until dough just becomes uniform in color (sprinkling surface and hands with more flour as needed to prevent sticking).
• Divide dough into 6 pieces; roll one out to an approximately 3/4-inch-diameter rope. Using a bench scraper or knife, cut crosswise into 1/2-inch-thick "pillows." Transfer in a single layer to a rimmed baking sheet generously dusted with flour. Repeat with remaining dough.
• Sauce: Heat a large skillet over medium. Add pepitas and sesame and poppy seeds; cook, shaking frequently, until pepitas puff slightly and begin to pop, about 2 minutes. Transfer to a plate and season with salt and pepper.
• Melt butter in skillet over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Add sage leaves to brown butter and cook until darkened slightly, about 45 seconds. Remove skillet from heat. Using a fork, transfer sage to plate with seeds.
• Meanwhile, cook gnocchi in a large pot of generously salted boiling water until they float and are al dente, 3 to 4 minutes; drain. Add to skillet with brown butter and return to medium heat. Cook, stirring occasionally, until gnocchi begin to crisp at edges, 3 to 4 minutes. Serve topped with seeds and sage.

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER

Steps:

• For the Gnocchi: Preheat the oven to 425 degrees F.
• Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
• For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

SWEET POTATO GNOCCHI WITH BROWN BUTTER, CRISPY PANCETTA AND SAGE

Steps:

• Preheat the oven to 425 degrees F.
• Poke holes all over each sweet potato with a fork, then rub all over with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, landing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative method: Remove the skins after baking then grate the sweet potatoes on the large holes of a box grater.)
• Bring a large wide pot of water to a boil over high heat.
• Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Be sure not to overwork the dough!
• Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes.
• Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel.
• Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it.
• Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi.
• Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute.
• Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.

SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• 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. 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, 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.
• Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.