Sweet potato gnocchi with a brown butter, maple syrup, cinnamon, and sage sauce
Votes: 2
Time: 55 min.
Complexity: average
Servings: 6-8
Complexity: average
Servings: 6-8
Gnocchi are traditional Italian dumplings made with flour, ricotta, and mashed potatoes. You can make them American-style by substituting sweet potatoes for the regular potatoes. This gives the gnocchi a more intriguing, sweet-savory flavor, especially when paired with a delicious sauce made with brown butter, maple syrup, and aromatic herbs. Toss the gnocchi in the sauce, and they'll acquire a deep, rich, woodsy flavor with a nutty note. This dish will be a luxurious treat for a fall holiday table. Gnocchi can also be made ahead of time and frozen. Just boil the required amount before serving. And preparing a delicious sauce is a matter of minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Gnocchi
- 1 kg of sweet potato
- 2/3 cup whole milk ricotta
- 1.5 tsp salt
- 1 teaspoon ground cinnamon
- 1/4 tsp ground black pepper
- 1 1/4 cups flour + 1/3 cup for work
Brown butter with maple syrup, cinnamon, and sage
- 110 g butter
- 20 leaves of fresh sage
- 1 teaspoon ground cinnamon
- 2 tbsp. maple syrup
- 1 teaspoon of salt
- 0.5 tsp ground black pepper
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Cooking the dish according to the recipe:
- Gnocchi: Preheat oven to 425°F (218°C).
- Prick the sweet potatoes with a fork. Bake until tender, 40-55 minutes, depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes with a potato masher and transfer to a measuring cup. Measure out 2 cups of the puree and place in a large bowl. Add the ricotta, salt, cinnamon, and pepper and mix thoroughly. Add the flour, 1/2 cup at a time, and knead into a soft dough. Lightly flour a work surface and place the ball of dough on it. Divide the dough into 6 equal balls. Roll each ball into a 2.5 cm wide rope. Cut each rope into 2.5 cm pieces. Roll the gnocchi between the tines of a fork. Place the resulting dumplings on a large baking sheet. Shape the remaining gnocchi in the same way.
- Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Add the gnocchi in 3 batches and cook, stirring occasionally, until cooked through but still firm, about 5-6 minutes. Using a slotted spoon, transfer the gnocchi to a baking sheet. Cover with foil to keep warm, and continue cooking the remaining gnocchi.
- Brown Butter Sauce: While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Once the butter has melted, add the sage leaves. Continue cooking, swirling the butter in the pan occasionally, until the foam subsides and the milk solids begin to darken. Remove the skillet from the heat. Add the cinnamon, maple syrup, salt, and pepper. Be careful; the mixture will sizzle. Stir gently. Once the bubbles subside, fold the cooked gnocchi into the butter mixture. Transfer the gnocchi to a serving platter and serve immediately.
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