February 19, 2015

Sweet Potato Gnocchi


Deeelicious! This is one of those recipes that just warms the inside of your tummy and makes you sigh.

Original recipe taken from 33shadesofgreen.blogspot.ca. This is a fairly labor intensive meal but sooo worth it in the end. But beware, this meal is not for the health-nut...cream, milk, and butter galore *drool*. And it's a VERY filling meal. Has that scared you away yet? If not, keep on reading for the recipe and step-by-step.





So this particular recipe makes approximately 7-8 servings and the sauce makes approximately 2 cups (not quite enough for 8 servings if you really like to slather on the sauce!). Since I'm only cooking for 2, I froze half of the dough, and the other half made approximately 3 large servings.

Gnocchi: 
·         2 medium sweet yams
·         1 cup ricotta cheese
·         ½ cup grated Parm cheese
·         Approximately 2 cups all purpose flour

Sauce (makes about 2 cups):
·         2 cups milk
·         ¼ onion (diced)
·         2 cloves garlic
·         3 sage leaves (plus extra for garnish)
·         3 tbs unsalted butter
·         3 tbs all purpose flour
·         1 cup sharp white cheddar (shredded)

 Directions: 

1. Rinse & scrub potatoes and pat dry. Pierce holes into potatoes with a fork or sharp knife all around. Place potatoes on a plate and microwave on high until tender, approximately 6 minutes. Cut in half and cool. Scrape into a large sized bowl and mash. 

2. Start a large pot filled with water to boil and add a dash of salt. Add ricotta cheese and stir until combined. Add parm cheese and mix until thoroughly combined. Mix in flour, about ½ cup at a time until soft dough is formed.
                                                

     3. Take small chunks of dough and roll into long ropes (approx. ½” diameter) onto a lightly floured surface. Cut each rope into 1” long pieces, use a fork to indent each piece (for decorative purposes only). Transfer pieces to a baking pan lined with wax paper.
                                                 
  4.  By now your water should be boiling. Working in batches, boil gnocchi until tender, approximately 5 minutes (the gnocchi will rise to the surface of the water when cooked). Use a slotted spoon to remove gnocchi and transfer to baking sheet. Start on your sauce in between cooking batches.


5. To start sauce, in a small sauce pot combine milk, onion, garlic, and sage. Place over medium heat and cook until mixture starts to boil (you will see tiny bubbles appear around the edges of the pan). Turn off heat and remove pan from heat, remove/strain onion, garlic, and sage leaves. Cover to keep warm.


6. At this point, you may either choose to use another medium pan for the second half of the sauce, or if you are finished with the pot you were boiling the gnocchi in, dump out water and use this one. Over medium heat, melt the butter, stir in the flour and cook, stirring until blended, approximately 1 minute. Gradually add in the reserved milk, whisking constantly. Reduce the heat to low, and continue to whisk until the sauce is smooth and slightly thickened, approx 5 minutes.

Whisk in shredded cheese, cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.


7. In a clean sauté pan, melt some butter and add cooked gnocchi and pan fry until the gnocchi is warmed up. You can skip this step and simply heat in the microwave until warm…I don’t find that the taste is any different whether or not you pan fry the gnocchi. Serve sauce over top of the gnocchi immediately.




Happy cooking!