sweet potato gnocchi


Long time no see. I've missed you!

If anyone's wondering why I've been MIA for... well, a really long time... it's because I've been busy blasting the interwebs with viral video food content (you can see my video work here). Recently I've found a little more free time in my day, so I've decided to get back into what I truly love- making delicious recipes for you all!

In a 'spur of the moment' fashion, I made this recipe with the ingredients already in my kitchen, so hopefully you can too. Today I present to you, Sweet Potato Thyme Gnocchi in a Fried Sage Browned Butter Sauce. (sorry for the long name, but there's really no other way to explain what it is...)

-full recipe at bottom-

What you'll need:

  • 2 sweet potatoes (mine were medium sized)

  • 2 -3 cups AP flour

  • 1 Tbsp fresh thyme

  • fresh sage (I used half of a bunch from the market. probably about 15 leaves)

  • 2 Tbsp extra virgin olive oil

  • 5 Tbsp unsalted butter

  • shaved parmesan cheese

  • black pepper

  • kosher salt or sea salt

Place peeled and diced sweet potatoes in a medium pot filled with cold, salted water. Cover and bring to a boil. Boil these little orange guys until a fork can easily pierce through them and they are soft.

Drain the sweet potatoes and be sure to get as much excess water off of them as you can. You will then add them to a bowl with some black pepper, 2 Tbsp of kosher salt, and half of your thyme, minced. Then mash, mash, mash!

Once the potatoes are all mushed, add in the olive oil and flour. Now is when it gets a little messy, but that's ok! Using a fork and then your hands, mix the flour into the sweet potato creating a sticky and pillowy dough.

The dough will be VERY sticky, so you'll probably want to flour your hands. Also, don't knead the dough like a bread, otherwise it can get tough. Instead, gently fold the dough over itself until the flour is mixed in.

Note: if you feel the dough is still too sticky, you can add a touch more flour, but be warned- the less flour the better.

Look at that pretty little dough ball!

Ok, so now you're going to want to take the dough in small-ish bits (divided into 8 would be easiest) and roll into skinny logs (about 3/4 to 1 inch in diameter) on a well floured surface. Then slice into 1/2 to 3/4 inch pieces. If they flatten out at all when you slice them, simply pinch it back into a pillowy shape.

Note: Some people like to add surface texture their gnocchi using a fork, but since this dough is quite soft, it won't hold.

Add the gnocchi in several batches to a pot of salted boiling water. (Note: Don't let the water boil too vigorously, otherwise it can break apart the gnocchi and you'll be left with a soggy mess).

Stir periodically while the gnocchi is cooking so it doesn't stick together. To check the done-ness, either taste one, or pull one out of the water and press into it gently. If it springs back at you, it's done, but if it still feels doughy, keep it cooking for a little while longer. The cooking time for these can vary, but it took me about 3-5 minutes for each batch to be done.

Once you remove each batch of gnocchi from the water, place into a bowl and drizzle with olive oil to keep from sticking.

Let's get saucy!

In a heavy-bottomed pan over medium heat, melt the butter. Keep an eye on it and stir periodically until it becomes a pale golden color, then add the remaining thyme and sage. Stir to fry the herbs (they will become crispy and super delicious).

After the herbs are cooked, add the gnocchi to the pan. Brown and lightly crisp the gnocchi by stirring after a minute or so (this adds such a wonderful texture and flavor).

Sprinkle with salt and pepper, and continue to cook until some of the gnocchi is crisp and browned.

Top with freshly shaved parmesan and you're ready to food coma!

(I should note, my family devoured this within about 5 minutes of it being made. Don't judge us.)

Sweet Potato Thyme Gnocchi with a Fried Sage Browned Butter Sauce

Serves: 2-4 (2 if it's a main dish, 4 if it's as a side)

Time: 1 hour

Difficulty: intermediate

INGREDIENTS

  • 2 sweet potatoes (mine were medium sized, about 1 lb total)

  • 2 -3 cups AP flour

  • 1 Tbsp fresh thyme

  • fresh sage (I used half of a bunch from the market. probably about 15 leaves)

  • 2 Tbsp extra virgin olive oil (plus more to keep from sticking)

  • 5 Tbsp unsalted butter

  • shaved parmesan cheese

  • black pepper

  • kosher salt or sea salt

METHOD

  1. Place peeled and diced sweet potatoes in a medium pot filled with cold, salted water. Cover and bring to a boil. Cook until a fork can easily pierce through them and they are soft.

  2. Drain the sweet potatoes and remove excess water. Mash in a bowl with black pepper, 2 Tbsp of kosher salt, and half of the thyme, minced.

  3. Add olive oil and flour. Using a fork and then your hands, mix the flour into the sweet potato creating a sticky and pillowy dough. (Tip: flour your hands, the dough is sticky.)

  4. Divide the dough into manageable pieces and on a well floured surface, roll into skinny logs (about 3/4 inch in diameter). Slice into 1/2 - 3/4 inch pieces. If they flatten out at all when you slice them, simply pinch it back into a pillowy shape.

  5. Add the gnocchi in several batches to a pot of salted boiling water. (Note: Don't let the water boil too vigorously, otherwise it can break apart the gnocchi and you'll be left with a soggy mess). Stir periodically while the gnocchi is cooking so it doesn't stick together. To check the done-ness, either taste one, or pull one out of the water and press into it gently. If it springs back at you, it's done, but if it still feels doughy, keep it cooking for a little while longer. The cooking time for these can vary, but it took me about 3-5 minutes for each batch to be done.

  6. Strain gnocchi once it's cooked and place into a bowl. Drizzle with olive oil to keep from sticking.

  7. Sauce: In a heavy-bottomed pan over medium heat, melt the butter. Stir periodically until it becomes a pale golden color, then add the remaining thyme and sage. Stir to fry the herbs and cook until they are crisp, but not burned.

  8. Add the gnocchi to the pan. Sprinkle with salt and pepper, and continue to cook until some of the gnocchi is crisp and browned.

  9. Top with freshly shaved parmesan and enjoy!

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