by NicoleCLang
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my 3 recipes »
NicoleCLang's Notes:
Expand1.5 pounds sweet potato Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 cups flour Ask a question about this ingredient
pinches salt Ask a question about this ingredient
pinches pepper Ask a question about this ingredient
1/2 teaspoon nutmeg Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
1 handful grana padano/ Italian hard cheese, grated Ask a question about this ingredient
Bake sweet potatoes in a 450 degree oven for 45 minutes to 1 hour. Cool, peel and then rice them. Stir the spices into the flour.
Ask a question about this stepOn a clean cutting board, make a mound out of the potatoes, make a well in the center and drop egg in. Mix it into the potatoes, add the flour mixture and knead into a dough. Add a bit more flour if the dough is too sticky.
Ask a question about this stepCut your dough into sections and roll each one into a half inch rope. Using a knife or dough cutter, make 1 inch pieces, and at this point you can give them ridges with the back of a fork, I like mine without as that is how my grandmother made them.
Ask a question about this stepBoil a large pot of liberally salted water. Once it boils, gently lower your gnocchi into the pot in batches. They are done when they float to the top.
Ask a question about this stepWhile the water boils, make a light sage sauce for them. Melt the butter in a saucepan. When it becomes foamy, add your sage. Stir until they get a nice crisp. Add a teensy bit of the gnocchi water if you need to. Take off heat.
Ask a question about this stepWhen all of the gnocchi are done, coat them in the sauce, sprinkle with the grana padano, garnish with fresh sage and serve.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
