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JeremyCooks.com
Sweet Potato Gnocchi with Brown Butter Sage Sauce
1 1/4 pounds russet/baking potatoes
1 3/4 pounds sweet potato
1 large egg
1/2 teaspoon grated nutmeg
1 1/2 to 2 cups all-purpose flour plus more for dusting
2 tablespoons unsalted butter
¼ cup garlic, thinly sliced
¼ teaspoon crushed red pepper flakes
2 tablespoon chopped sage leaves
Salt and Pepper to taste
Grated Parmigiano-Reggiano for serving
Make gnocchi:
Preheat oven to 450°F
Pierce russet and sweet potatoes in several places with a fork, then bake on a sheet pan until tender (45 minutes to 1 hour). Cool potatoes slightly, peel the skin off and force through ricer (or potato masher) into a big mixing bowl. Cool potatoes completely. Lightly flour 2 or 3 large baking sheets or line with parchment paper.
Beat together egg, nutmeg, salt, and pepper in a small bowl. In the center of the bowl form a well the potato dough. Pour egg mixture into well, and then knead into potatoes. Knead in 3 cups flour, adding more flour as necessary, until mixture forms smooth but slightly sticky dough. Dust top lightly with some of flour.
Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick (12 inches) rope on a lightly floured surface. Cut rope into ½ inch pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough.
Working with one gnocchi at a time, roll down the back of a fork, pressing with your thumb, to make ridges on one side. Transfer gnocchi as formed to baking sheets.
Cook gnocchi: Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3-4 minutes. Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.
Brown Butter Sage Sauce:
Melt butter in a heavy large saucepan over medium-high heat. Add garlic, sauté until brown, butter is golden and has a toasty aroma, swirling pan occasionally, about 5 minutes. Add chopped sage and red pepper, Turn off heat. Generously season with salt and pepper.
In the same pan 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 sauteed gnocchi into shallow bowls and sprinkle with Parmigiano-Reggiano
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