The Italian Sweet Potato Ricotta Gnocchi. By combining the sweet potatoes with ricotta, you retain the flavor and end up with pillowy soft gnocchi, just what a gnocchi should be!
- 2 Pounds Sweet Potatoes
- 2/3 Cup Ricotta Cheese (Full Fat Is Best)
- 1 Large Egg Yolk
- 1 Teaspoon Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 1/4 Cups All-purpose Flour (Approximate)
Browned Butter Sage Sauce:
- 1 1/2 Sticks Unsalted Butter
- 20 Fresh Sage Leaves
- Salt & Pepper
- Freshly Grated Parmesan Or Pecorino Cheese
- Preheat oven to 400 degrees F.
- Prick the potatoes with a sharp knife and place on a baking sheet.
- Bake until very tender, about 55 minutes to an hour.
- Cool slightly, cut in half and scoop out the pulp with a spoon.
- Use a potato ricer to mash the potatoes into a bowl. (You should end up with approximately 2 cups of sweet potato pulp.)
- Add the ricotta, egg yolk, and salt and pepper and mix well.
- Lightly flour a baking sheet and set close to your work area.
- Adding about 1/2 cup of flour at a time, add just enough to create a workable dough.
- Take a fist size bowl of the dough and roll it into a 1-inch roll on a lightly floured counter.
- Use a sharp knife to cut the roll into 1-inch pieces and set aside on the floured baking sheet.
- Continue to work the rest of the dough in this same manner.
- Refrigerate the gnocchi on the baking sheet until ready to cook.
- Bring a large pot of salted water to a boil. In the meantime, place the butter in a small saucepan and allow it to foam.
- Add the sage leaves and season with salt and pepper and continue to cook until the butter is lightly browned, and keep warm.
- Cook the gnocchi in the boiling water just until they rise to the surface.
- Use a slotted spoon to remove them to a heated platter.
- Pour the sauce over the gnocchi and gently toss to coat.
- Serve immediately offering grated cheese at the table.