Kennedy Favorites, Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter Sauce

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter Sauce

Intermediate

Are you up for a challenge? This is a great holiday recipe that made it's first appearance on our table this year. I expect we will not only use it several more times this season, but in future seasons as well. It requires a bit of time and effort, but the reward is awesome!

Gnocchi is an Italian potato dumpling made similar to pasta and usually topped with many pasta sauces. Some say you need to learn to make gnocchi from a true Italian chef, but mine turned out just fine without :) This is a recipe from Giada De Laurentiis, but I added a few tips that worked better for me. (I put my additions in italics) Good Luck!

For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese

1 egg
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour (I added 1/4 cup cause it was too sticky), plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons pure maple syrup

1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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. While potatoes are baking, transfer the ricotta into a coffee filter and put in a strainer over a bowl and refrigerate to drain the liquid; and pat with paper towels throughout recipe to take extra liquid out of the cheese. Cool potatoes 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, egg, salt, cinnamon, and pepper and blend with a hand mixer until well mixed. Add the flour, 1/4 cup at a time, making sure it is well incorporated before adding more, until a soft dough forms. Shape 2-3 gnocchi and boil in water to test texture. If too mushy, add more flour. Heavily 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, keeping extra dough in refrigerator until use. 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. Refrigerate or freeze on baking sheet lined with wax paper until use. You can layer them if room is needed.
Meanwhile, bring a large pot of 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. They are done when they float. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

Boiling Frozen Gnocchi: Thaw in refrigerator the night before or a few hours before boiling on a baking sheet. Boil as suggested above.
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. Saute the gnocchi in the hot butter sauce for a few minutes on medium low heat to slightly cook the outsides. Transfer the gnocchi to a serving dish and serve immediately.