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Sweet Potato Gnocchi with Brown Butter Rosemary Sauce

11 Feb

 

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After a long work week, I think Rafe and I were both pretty psyched to get a nice long-ish workout in and just chill out. We somehow managed to blaze through so much of the food that we had bought for the week, and just had a few sweet potatoes waiting patiently for their time to come. Well, it came tonight. Rafe was a little apprehensive about making sweet potato gnocchi, since he had tried this several times before and thought it didn’t turn out that well. Well this time, it turned out brilliantly! I will definitely be making this again. They were tender and delicious.
Ingredients
  • 2 large sweet potatoes, pre-roasted
  • 1 clove garlic, pressed
  • 1/2 teaspoon salt
  • 5-6 dashes nutmeg
  • 1 egg
  • 2 cups all-purpose flour (or enough to saturate the mixture)
  • 2-3 tbsp unsalted butter
  • cinnamon, salt and pepper, to taste
  • 2 sprigs rosemary

Instructions

  • Once the potatoes are cool enough to work with (after you roast them), remove the peels and mash them with a potato masher or fork, into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed. I probably used around 2 cups.
  • Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 3/4 to 1-inch sections. Let the pieces sit in just enough flour so they don’t get sticky. Drop the pieces into the boiling water, and cook until they float to the surface. Don’t crowd the boiling water pot– we did the gnocchi in 3 batches. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.
  • Brown the butter in a frying pan, until it just starts to bubble. Sprinkle the spices in and reduce heat for ~1 min. Take off heat and put the sauce into a bowl on the side. Once the gnocchi are ready, put them (in batches) into the fry pan with some of the sauce at a time, adding a little water for liquid if it gets too dry. Brown/crisp the outside of the gnocchi a bit, until you are so hungry that you MUST eat.
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