Sweet Potato Gnocchi with Balsamic-Sage Brown Butter

Sweet Potato Gnocchi with Balsamic-Sage Brown Butter
http://saltandwind.com/recipes/50-sweet-potato-gnocchi-with-balsamic-sage-brown-butter-recipe
Sweet Potato Gnocchi with Balsamic-Sage Brown Butter | http://saltandwind.com Comfort food preferences are as personal as it gets and my ultimate comfort food is gnocchi. For me, comfort not only comes in those pillows of soft baked po...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
10 minutes
Total Time
1 hour, 10 minutes
Yield
About 150 gnocchi
Servings
8 to 10
Diet
Sweet Potato Gnocchi with Balsamic-Sage Brown Butter | http://saltandwind.com
Skill
Advanced
Course
Dinner
Cuisine
American
Ingredients
13
Hands-On Time
10 minutes
Total Time
1 hour, 10 minutes
Yield
About 150 gnocchi
Servings
8 to 10
Diet
Vegetarian
Sweet Potato Gnocchi with Balsamic-Sage Brown Butter | http://saltandwind.com

Comfort food preferences are as personal as it gets and my ultimate comfort food is gnocchi. For me, comfort not only comes in those pillows of soft baked potato but in the making of the dish as well -– the mixing, rolling, cutting, and shaping, which is a choreography that's intrinsically cathartic. I didn't grow up eating this style of gnocchi as we were quite the traditionalists, but for the last few years this Sweet Potato Gnocchi with Balsamic-Brown Butter Sauce has been a cold weather staple. 

Ingredients

  • 1 1/2 pounds sweet potatoes (yams)

    halved lengthwise

  • 1/2 pound Russet potatoes

    halved lengthwise

  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt

    plus more to taste

  • Freshly ground black pepper

    as needed, plus more for garnish

  • 1/4 cup finely grated Parmigiano Reggiano cheese

    plus more for garnsish

  • 1 large egg

    lightly beaten

  • 3 tablespoons honey
  • 1 1/2 to 2 1/2 cups all purpose or white whole wheat flour
  • 4 tablespoons unsalted butter
  • 12 to 15 fresh sage leaves
  • 2 medium shallots

    quartered and thinly sliced

  • 3 tablespoons balsamic vinegar

Instructions

For the gnocchi: Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes.

Set aside until cool enough to handle. Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and the 2 teaspoons of salt. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You've added enough flour when you touch the back of the dough and it is damp but not sticking to your hand.

Turn dough out onto floured surface and shape into a square. Divide into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don't add too much additional flour, as too much will make for heavy gnocchi. Cut each rope into 1/2 -inch pieces. Stop here or, as desired, using your thumb, roll each piece down over the tines of a fork to indent.

Tip

Gnocchi can be made formed up to 1 month ahead - stored frozen in an airtight container.

Bring a large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until tender, about 5 minutes. Using a slotted spoon or spider, transfer gnocchi to a clean rimmed baking sheet. Reserve 2/3 cups of pasta cooking water and drain the rest.

Tip

Gnocchi can be made 4 hours ahead -- let stand at room temperature then dip in simmering water until heated through.

For the sauce: Meanwhile, in a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids to begin to brown and the butter to become fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.

Tip

This is enough sauce for half of the gnocchi. If you want to cook off all the gnocchi, go ahead and double the recipe. Just note that I'd recommend you make this sauce through twice as doing twice this amount in one pan would be unwieldy.

When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (otherwise it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved Parmigiano-Reggiano.

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