Today I finally got around to the recipe. I had plenty free time on my hands--given all the procrastinating I am allowing myself during the weeks before finals--so I decided to make sweet potato gnocchi. I am not going to lie, it was a long process, but its was definitely worth the work. Plus, I now have enough pasta for a weeks worths of dinners.
Sweet Potato Gnocchi with Rosemary Olive Oil (adapted from Bon Appetit)
- 4 sweet potatoes, about 1.5 lbs., rinsed, patted dry and pierced all over with a fork
- 8 oz. fresh ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1 1/2 tablespoons, packed brown sugar
- 1 1/2 teaspoons plus 2 tablespoons salt
- 2 cups all purpose flour
- 2 tablespoons olive oil
- 1/4 cup fresh rosemary leaves
- Line large baking sheet with parchment paper. Place sweet potatoes on plate and microwave on high until tender, about 5 minutes per side. Cut in half and cool.
- Scrape sweet potato flesh into a large bowl and mash. Add ricotta cheese and blend well. Add Parmesan cheese, brown sugar, 1 1/2 teaspoons salt. 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. Roll dough to form 20-inch-long ropes (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Transfer gnocchi to baking sheet.
- Bring large pot of water to a boil. Add 2 tablespoons salt and bring to a boil again. Add gnocchi, working in batches, and boil until tender, about 5 minutes. Strain gnocchi and transfer to baking sheet to cool completely.
- Heat olive oil in saucepan over medium high heat. Add gnocchi and cook until golden and almost browned, about 3 minutes. Add rosemary and swirl pan to mix. Cook for about 2 more minutes.
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