Gnocchi can be a little tricky to get right but don't let that stop you from giving this recipe a try. With a little patience and practice you will soon be a pro at making these heavenly little dumplings that are as light as a clouds. Once cooked, they are lightly crisped in a simple sage brown butter sauce for a hearty and cozy Fall meal.
Prep Time25 minutesmins
Cook Time20 minutesmins
Servings: 4- 6
Ingredients
For the Gnocchi
2medium sweet potatoes, or 1 large(about 650 - 700 grams)
3/4cupwhole-milk ricotta cheese
1teaspoonKosher salt
½tspfreshly ground black pepper
2cupsunbleached all purpose flour(you may not use it all) plus more for flouring counter
Pierce the sweet potatoes all over with a fork, wrap in a damp paper towel, and microwave on high until it is very soft, 10 to 13 minutes. Cut in half lengthwise and set aside to slightly cool.
When the sweet potatoes are cool enough to handle, peel and scoop out the flesh into a medium bowl. Mash the flesh with a potato ricer or fork until smooth and no visible lumps are left. Using a fork, stir in the ricotta, 1 teaspoon salt, and pepper and vigorously whisk to combine into a smooth mixture.
Slowly strat adding the flour into the mixture, about 1/2 cup at a time. Using your hands, combine the flour with the sweet potatoes. Continue adding the flour, kneading the dough very gently after each addition, until combined. Be careful not to over-mix the gnocchi dough, it should remain slightly shaggy and loose but not too sticky.
Once the dough is fairly smooth and easy to handle, transfer it to a floured surface and without kneading it too much, shape into a log that resembles a small bread loaf. Add a few more sprinkles of flour if it seems to sticky, but remember that the less flour you use, the more tender the gnocchi will be.
Fill a large pasta pot with water and bring to a boil over high heat. Once boiling add 2 tablespoons salt and reduce heat so the water remains at a gentle boil.
Lightly flour a large baking sheet (for holding gnocchi).
Shape the gnocchi: Cut 2” thick slices from the log and roll each slice into a long rope that is about 10-12-inches long. Using a metal bench scraper or a sharp knife, cut the rope crosswise into 1” pieces. Transfer the gnocchi to the prepared pan and keep them in an even layer. Repeat with all the remaing dough.
Cook the gnocchi: Once all the the gnocchi is shaped, add a few handfuls to the pot of gently boiling water. Very gently stir after 1 minute to make sure they aren't sticking to the bottom of the pot. Cook until they float to the surface, about 3-4 minutes. Once they float to the surface, wait 30 seconds then scoop them out with a slotted spoon or drain if making a small batch. Tip: Transfer the cooked gnocchi to a large bowl and toss with a little oil so they don't stick while you cook the rest.
Prepare the Brown Butter Sage Sauce: Place a large skillet over medium-high heat and add the butter. When the foam subsides, lower the heat to medium-low, add the sage leaves and cook until the sage is crispy and the butter is browned, about 3 minutes. Transfer a few of the leaves to a plate for garnish, if desired.
To finish and serve: Add the cooked gnocchi in batches to the skillet. Toss to coat in the butter and cook until browned and crispy on the outside. Once all the gnocchi is done, add the spinach, season with 1/2 teaspoon salt and freshly cracked black pepper to taste. Cook for 2 minutes until spinach is wilted. Divide among bowls and top with Parmesan cheese.
Notes
To freeze the gnocchi
It is best to freeze the gnocchi, uncooked, as soon as they are shaped. Arrange the shaped gnocchi in a single layer on a baking sheet and place it in the freezer. Freeze until solid, about 2-3 hours. Transfer the frozen gnocchi into resealable freezer bags, or a freezer-safe container with a tight lid for up to 2 months.There is no need to thaw the gnocchi before cooking them.