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Just had sweet potato gnocchi for lunch, need recipe
- Thread starter franinva
- Start date
heather_in_sf
Well-known member
I have a recipe (at home) for gnocci made with butternut squash, it is terrific,
and I think easily adapted to sweet potato. It might require a little more flour, thoughts anyone? The recipe is from Bibas in Sacramento area, a wonderful Italian chef, I make it every fall a few times and serve them in browned butter with crispy sage leaves.
If you'd like it please let me know and I'll bring it into work tomorrow. Wish I had the sauce recipe you had, yummm!
and I think easily adapted to sweet potato. It might require a little more flour, thoughts anyone? The recipe is from Bibas in Sacramento area, a wonderful Italian chef, I make it every fall a few times and serve them in browned butter with crispy sage leaves.
If you'd like it please let me know and I'll bring it into work tomorrow. Wish I had the sauce recipe you had, yummm!
Swwet Potato Gnocchi
This is from Epi.I haven't tried this but it got good ratings
sweet potato gnocchi with brown butter and sage
Bon Appétit | December 2005
These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.
Makes 10 to 12 servings.
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. 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
This is from Epi.I haven't tried this but it got good ratings
sweet potato gnocchi with brown butter and sage
Bon Appétit | December 2005
These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.
Makes 10 to 12 servings.
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. 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
Rosie, I made this last night and it was excellent! I had sweet potatoes, ricotta and sage on hand..
so it was meant to be. So good!
Here's a link to the original recipe.
http://www.epicurious.com/recipes/food/views/233379
so it was meant to be. So good!
Here's a link to the original recipe.
http://www.epicurious.com/recipes/food/views/233379