Do you ever get in the kind of mood when you want to shake things up a little? Do things outside the norm? Take a walk on the wild side, perhaps? Okay, so this isn’t exactly breaking the law or being totally unruly, but I did call myself going out on a limb with this weeks’ Meatless Monday recipe, Sweet Potato Gnocchi with Cinnamon Maple Sage Brown Butter. For starters, as much as I love gnocchi, I’ve never attempted to actually make it from scratch, mainly because I thought it might be far too much work involved. Well folks, I’m here to tell ya, it is! However, the twist of using sweet potatoes instead of regular white potatoes made it well worth the effort.
WARNING: This recipe yields a LOT of gnocchi! But if you’re like me, of a sharing mind, you can farm portions out to friends and neighbors when you discover that at least 120 individual pieces of gnocchi is far too much for you and your significant other. If you endeavor to make this, I hope you enjoy it!
Sweet Potato Gnocchi with Cinnamon Maple Sage Brown Butter
- 2 pounds sweet potatoes
- 1 1/2 cups whole milk ricotta cheese
- 1 cup finely grated Parmesan cheese (about 3 ounces)
- 2 tbsp. brown sugar, packed
- 2 teaspoons plus 2 tablespoons salt
- 1/2 teaspoon freshly ground nutmeg
- 1 tsp. ground cinnamon
- 2 ½ – 2 ¾ cups all purpose flour
Line a baking sheet with parchment paper and set aside.
Wash and pat sweet potatoes dry, pierce all over with a fork, and place on a microwave safe plate. Microwave the potatoes on high until tender. Cut in half and allow potatoes to cool. Scrape the flesh into a bowl and mash. Add ricotta cheese and blend well. Next add parmesan cheese, brown sugar, 2 teaspoons salt, nutmeg and cinnamon; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
Place dough onto a floured surface. Divide dough 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 it becomes sticky. Cut each rope into 20 pieces. Transfer to baking sheet.
Bring a large pot of water to a boil. Add 2 tablespoons salt and return to boil. Working in batches, boil the gnocchi until tender (gnocchi should float to the top of the pot when its ready), depending on size, anywhere from 6-10 minutes. Transfer gnocchi to pan with maple cinnamon sage brown butter (recipe below).
Maple Cinnamon Sage Brown Butter
- ½ cup unsalted butter
- Approx. 30 fresh sage leaves
- 1 tsp. ground cinnamon
- 2 tbsp. maple syrup
- 1 tsp. salt
- ½ tsp. fresh ground black pepper
Melt the butter in a large sauté pan over medium heat. When the butter melts, add the sage leaves and cook until it begins to brown. Remove pan from heat. Stir in cinnamon, maple syrup, salt and pepper and stir. Mix the gnocchi in with the maple cinnamon sage brown butter sauce and serve.