Tuesday, October 1, 2019

Sweet Potato Ricotta Gnocchi with Brown Butter


Fall is here and that means it's time to for some warm, cozy dishes like gnocchi. This gnocchi recipe is one of my favorites because the sweet potato adds beautiful color and a slightly sweet flavor that pairs perfectly with the salty brown butter sauce. 

Serve this with a leafy green salad and a glass of cold, crisp white wine (like sauvignon blanc).



1. Combine sweet potato, ricotta, Parmesan, egg yolks, salt and flour in a large mixing bowl.


2. Dust a work surface with flour and shape the gnocchi dough into a circle; cut into 6 wedges using a bench scraper or knife. Roll each wedge into a log and cut into equally sized squares. Place on a parchment-lined baking sheet.




3. Bring a large pot of water to a boil. Working in two batches, boil the gnocchi into it rises to the top of the water. Drain the gnocchi with a slotted spoon and place in a bowl. Toss with a small amount of oil to prevent sticking.


4. Melt the butter over medium-high heat in a large skillet. Cook until lightly browned, then add fresh lemon juice. Turn heat off and add the cooked gnocchi.



5. Transfer the gnocchi to serving bowls and garnish with walnuts and pomegranate seeds.





Sweet Potato Ricotta Gnocchi with Brown Butter
Serves 6-8

All you need:
2 cups mashed sweet potato (from 2 large sweet potatoes)
1 1/2 cups whole milk ricotta cheese
1/2 cup grated Parmesan cheese
3 egg yolks
1 teaspoon salt
1 1/4 cups all-purpose flour (plus more for dusting)

1 stick salted butter
Juice of 1 lemon
1/2 cup chopped toasted walnuts
Pomegranate seeds, for garnish

All you do:
1. Combine sweet potato, ricotta, Parmesan, egg yolks, salt and flour in a large mixing bowl.
2. Dust a work surface with flour and shape the gnocchi dough into a circle; cut into 6 wedges using a bench scraper or knife. Roll each wedge into a log and cut into equally sized squares. Place on a parchment-lined baking sheet.
3. Bring a large pot of water to a boil. Working in two batches, boil the gnocchi into it rises to the top of the water. Drain the gnocchi with a slotted spoon and place in a bowl. Toss with a small amount of oil to prevent sticking.
4. Melt the butter over medium-high heat in a large skillet. Cook until lightly browned, then add fresh lemon juice. Turn heat off and add the cooked gnocchi.
5. Transfer the gnocchi to serving bowls and garnish with walnuts and pomegranate seeds.

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