All right, so here’s another shout out to the food of Italy! This one comes right from the Italian mama’s kitchen, and it’s full of that delicious, cozy comfort-food taste that makes you feel happy and warm inside. There’s really nothing more sublime than the taste of browned butter and sage; toss these light pillows of sweet potato into the mix, and oh my…heaven in your mouth!
Don’t let the title of this recipe scare you. The word “gnocchi” may conjure images of three hours on your feet, tons of mess and a sloppy, unfortunate result sliding into the garbage can. Well, never fear. Gnocchi is actually EASY AS PIE to make…actually, it’s easier than making pie! Once the potatoes are baked, it’s just a matter of minutes to create a bowl of sweet, homey deliciousness. Those Italian mamas definitely know a thing or two about food…sweet potato gnocchi is a testament to that for sure!
- 1 1/2 pounds sweet potato (about 2 potatoes)
- 1/2 pound russet potato (one potato)
- 1 Tbsp. olive oil
- Salt and pepper
- 1/2 cup grated Pecorino cheese
- 1 egg
- 3 Tbsp. honey
- 2 tsp. kosher salt
- 1 1/2 to 2 1/2 cups white or whole wheat flour
- 1/2 cup unsalted butter
- Fresh sage leaves (about 2 dozen)
- 4 shallots
- 4 Tbsp. balsamic vinegar
- Pecorino cheese, for garnish
- Heat oven to 425 degrees.
- Wash potatoes, rub with olive oil, salt and pepper, and prick skins.Roast in oven until tender, about 45 minutes.
- Remove from oven and let cool slightly. Slice in half and scoop out into a bowl.
- Mash potatoes well, and add cheese, egg, honey and salt.
- Mix in flour, 1/2 cup at a time, until a soft dough forms. You'll have enough when the dough is still wet, but not sticky when touched.
- Place dough on floured surface and divide into 1/2 cup-sized pieces. Roll each piece into a rope about 1/2 inch thick.
- In a large pot, bring salted water to a boil. Lower heat to simmer.
- With kitchen shears, cut gnocchi ropes in 1/2 inch pieces into simmering water.
- Working in batches, simmer gnocchi until tender, 6-7 minutes.
- Remove with slotted spoon, and transfer to a plate until all gnocchi are cooked.
- Reserve 1/3 cup pasta water.
- Thinly slice shallots.
- Melt butter in frying pan over medium-low heat. Watch it carefully so it doesn't burn.
- As it begins to foam, add sage leaves and shallots, and cook over low heat until shallots soften.
- As soon as the butter turns golden brown, remove from heat and add balsamic vinegar and reserved pasta water.
- Add gnocchi to sauce, toss to coat, and heat.
- Add salt and pepper to taste, and garnish with shaved Pecorino cheese.
*You can cook the potatoes in the microwave for a faster prep time.
*This recipe freezes well. For a smaller crowd, divide the uncooked dough in half and freeze for later use.