Sweet Potato Gnocchi With Nduja Brown Butter Sauce Recipes

BROWN-BUTTER SWEET-POTATO GNOCCHI WITH SEEDS

Steps:

• Gnocchi: In a pot, cover potatoes with 2 inches of cold water. Bring to a boil and cook until easily pierced with the tip of a knife, 20 to 25 minutes. Drain and let sit until cool enough to handle. Peel and quarter potatoes and let cool completely.
• Using a ricer or colander, press potatoes into a large bowl. Add flour, egg, and salt to bowl and gently stir until a ragged dough forms, being careful not to overwork. Transfer dough to a floured work surface and gently knead until dough just becomes uniform in color (sprinkling surface and hands with more flour as needed to prevent sticking).
• Divide dough into 6 pieces; roll one out to an approximately 3/4-inch-diameter rope. Using a bench scraper or knife, cut crosswise into 1/2-inch-thick "pillows." Transfer in a single layer to a rimmed baking sheet generously dusted with flour. Repeat with remaining dough.
• Sauce: Heat a large skillet over medium. Add pepitas and sesame and poppy seeds; cook, shaking frequently, until pepitas puff slightly and begin to pop, about 2 minutes. Transfer to a plate and season with salt and pepper.
• Melt butter in skillet over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Add sage leaves to brown butter and cook until darkened slightly, about 45 seconds. Remove skillet from heat. Using a fork, transfer sage to plate with seeds.
• Meanwhile, cook gnocchi in a large pot of generously salted boiling water until they float and are al dente, 3 to 4 minutes; drain. Add to skillet with brown butter and return to medium heat. Cook, stirring occasionally, until gnocchi begin to crisp at edges, 3 to 4 minutes. Serve topped with seeds and sage.

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER

Steps:

• For the Gnocchi: Preheat the oven to 425 degrees F.
• Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
• For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

SWEET POTATO GNOCCHI WITH SAGE-BUTTER SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.
• Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.
• Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon; knead together by hand as dough becomes tougher.
• Dust your work surface with rice flour. Place the dough on the surface; it will be quite sticky. Cut into 8 pieces; place on a tray and freeze until easier to handle, about 10 minutes.
• Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes.
• Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.

SWEET POTATO GNOCCHI WITH 'NDUJA BROWN BUTTER SAUCE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking pan with olive oil.
• Pierce potatoes and sweet potatoes all over with a fork. Place in the baking pan.
• Bake in the preheated oven until tender, about 1 hour. Cut hot potatoes in half, holding them with a towel to protect your hands.
• Dust a flat work surface with flour using a sifter. Press potatoes through a potato ricer directly onto the work surface. Sprinkle 1/4 cup Parmigiano-Reggiano cheese, salt, and pepper evenly over potatoes. Mix well.
• Drizzle egg yolk over potato mixture; knead in by hand or with a bench scraper. Sift in flour gradually until potato mixture is smooth and slightly sticky, adding more flour as needed. Form into a ball; sprinkle flour over the top. Divide dough into 5 small balls. Dust each ball lightly with flour.
• Roll each ball of dough into a 1/2-inch rope. Cut each rope into 1/2-inch gnocchi. Transfer gnocchi to a baking sheet lined with parchment paper. Repeat with remaining dough. Roll gnocchi over the tines of a fork or a gnocchi board to create ridges.
• Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches until they rise to the surface, 3 to 4 minutes per batch. Transfer to a baking pan using a slotted spoon. Let cool.
• Cook 'nduja in a skillet over medium-low heat until it has a loose, spoonable consistency, 3 to 5 minutes. Add butter; cook until foamy. Add sage; cook until butter starts to brown and leaves are crisp, about 3 minutes. Remove from heat. Transfer sage to a plate and stir in balsamic vinegar. Let sauce cool slightly.
• Spoon gnocchi into the skillet with the sauce. Cook over low heat, stirring constantly, until gnocchi are heated through and coated with sauce, about 5 minutes. Plate the gnocchi and top each serving with fried sage leaves, 1 tablespoon balsamic glaze, and 1 tablespoon Parmigiano-Reggiano cheese.

SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; 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. 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 sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
• Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
• Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
• Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
• Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
• Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

BROWN BUTTER SWEET POTATO GNOCCHI

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely. Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet. Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside. Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan. Serve immediately.