Sweet potato gnocchi

2 large servings as main, 3 normal servings

Experience

Making this very often. Recently (05/12/2021) we split it four ways, 2 with sage and butter for dinner, absolutely delicious, then 2 with tomato sauce, olive and cheese. But it was small portions, we got hungry afterwards. I made the gnocchi pattern with a fork, it held well and probably held more sauce. With fine salt, I found the dough super salty and it was fine in the end.

Ingredients

Gnocchi

• One sweet potato
• 1 cup (250 g) ricotta
• 1/4 cup (25 g) Parmesan
• 1 1/2 tsp salt (sea salt or fine salt)
• 1 1/4 cup flour (++ for dusting)

Sauce

• butter
• 2 cloves garlic
• tons of sage leaves (20)
• sea salt
• 1/4 cup (25 g) Parmesan

Recipe

1. Poke sweet potato a few times. Wrap in damp paper towel. Microwave 7 min (until soft).
2. Grate all Parmesan.
3. Scoop flesh out, add ricotta, Parmesan salt. Mix until smooth. Add the flour 1/2 cup at a time. It will never be dry and non-sticky, just sprinkle with flour to handle.
4. Floured surface: make a loaf. Cut off a slice. Roll and stretch into rope (you need to have flour on the surface all the time). Cut into 1-inch segments.
5. I don’t make the gnocchi pattern, but if they’re floured well, it holds.
6. Boil water, add gnocchi, cook until they float up. (Good freezing point).
7. Melt butter in a pan. Press garlic and add together with sage leaves. Take out sage leaves (and garlic if possible) and sprinkle with sea salt.
8. Add gnocchi to the pan (more butter as needed). Grill to golden. Add back garlic, sage. Toss.
9. Serve topped with Parmesan (and a squeeze of lemon juice?).

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adapted from pinchofyum

one of our confinement 2020 recipes