Recipe by dicentra
From Epicurious. The gnocchi could probably be made ahead of time and frozen in batches.
Top Review by Sweet Baboo
Because I changed so much of the recipe I won't give stars, but will include some of the suggestions I gleaned from the epicurious site which I think were very helpful. My vegetarian guests enjoyed this meal. From the reviews: My Notes: We make this frequently. It is divine. The raw gnochhi freeze well and can be prepared at a moment's notice. I have found that the gnocchi are much better having sat a room temp at least 30 minutes (to dry out a bit) before sauting in sage butter. If I have not allowed time for that, I put them on a cookie sheet and pop into a 350 degree oven for a few minutes before sauting. It took 3 1 pound yams to get 3 cups, so be prepared. I drained the ricotta overnight, and even though it looked completely dry when I put it in the sieve, 2 Tbsp had drained the next morning. I only needed 2 1/3 cups of flour to get a good consistency of dough. Only boil the gnocchi until they rise to the top. Many said to use half the butter just boil, skim gnocchi's as they pop to the top of the water and toss in the butter and sage.
- 2 lbs red sweet potatoes, rinsed, patted dry, pierced all over with fork (yams)
- 1 (12 ounce) containerfresh ricotta cheese, drained in sieve 2 hours
- 1 cup finely grated parmesan cheese (about 3 ounces)
- 2 tablespoons packed golden brown sugar
- 2 teaspoons salt
- 2 tablespoons salt
- 1⁄2 teaspoon fresh ground nutmeg
- 2 3⁄4 cups about all-purpose flour
- 1 cup unsalted butter
- 6 tablespoons chopped fresh sage, plus
- whole sage leaf (to garnish)
Directions See How It's Made
- Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
- Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
- Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.).
- Preheat oven to 300°F Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
- Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
- Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes.
- Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
- Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.