Sweet Potato Gnocchi with Browned Butter and Basil
 
 
Ingredients
  • 1 cup all purpose
  • ½ cup cake flour
  • 2 sweet potatoes
  • 1 cup ricotta cheese
  • 1½ tablespoons of honey
  • 1 egg
  • salt and pepper to taste
  • (additional flour may be needed during the shaping process)
  • -or-
  • 1 cup flour
  • 1 tablespoon honey
  • 1 sweet potato
  • ½ teaspoon salt
  • dash of pepper
  • egg
  • 2 tablespoons cream cheese
  • BROWN BUTTER GLAZE
  • 3 tablespoons butter
  • dash of italian seasoning
  • ½ teaspoon oregano
  • teaspoon chopped basil
  • truffle salt (if you have it - I'm obsessed with the stuff so naturally I try and put it on everything)
  • pepper to taste
  • freshly grated parmesan
Instructions
  1. Bake or Microwave your sweet potatoes.
  2. In a medium sized bowl, mash up the cooked sweet potatoes. Then add the rest of the wet ingredients and mix well. Add the flour and stir gently until the dough forms a soft ball.
  3. On a floured work surface, break off small pieces of the dough and roll it into snakes like you used to do with play dough. (this may required additional flour because it sticks easily to the counter). With a knife, cut the dough snake into small bite sized pieces about a half an inch. (although this depends on the thickness of your dough snake - use your best judgement and just try and make all of the pieces roughly the same size)
  4. Using your finger, roll each piece individually and the press it against the back of a fork or press the fork into the dough (either way works. I actually found pressing the fork into the dough was easier, even though I feel like thats not how they do it on TV etc.)
  5. Gently toss the shaped gnocchi in flour and make sure not to stack them too high on top of one another because they tend to stick.
  6. Boil water in a medium sized pot. Add about 3 tablespoons of olive oil to prevent sticking. Gently place some of the gnocchi into the water with a slotted spoon. The gnocchi will float to the top when it is ready. Scoop them out with a slotted spoon and place them in a bowl or on a plate to the side. Continue to do this until all the gnocchi has been cooked. Don't try and do too much at once to prevent them from sticking to one another. You also wanted to guarantee that they all cook evenly.
  7. Heat the butter over medium high until golden brown (this happens quickly so be careful) Add the cooked gnocchi along with the other ingredients and let sit so it can get a nice crispy edge for several minutes. Add some freshly grated parmesan and serve immediately.
Recipe by A Sue Chef at http://www.asuechef.com/sweet-potato-gnocchi-with-browned-butter-and-basil/