Natalie and I made sweet potato gnocchi! As many people do, we combined recipes, we improvised, we made judgment calls, and the result was pretty damn satisfying.
Inspired by recipes from Pinch of Yum and BBritnell (thanks Nat!), we made a 3 ingredient sweet potato gnocchi with brown butter and sage, tossed with garlicky broccolini. It was great, and Natalie discovered that she really likes it with pasta sauce. 🙂
[check out Nat’s blog, Hangry Nat]
2 medium sweet potatoes – peeled, chopped and boiled until soft
2 cups flour + more for dusting
1 tsp salt
2 cloves garlic, minced
few sage leaves, sliced thinly
broccolini – 1-2 bunches
butter – judgment call
Peel and chop your sweet potatoes – doesn’t really matter the size as long as it’s relatively consistent. The smaller the chunks, the faster they’ll cook through.
Start them off in a pot of cold water, bring the whole thing up to a boil, and then cover it and cook until sweet potato are soft, 7 min or so.
In the meantime – wash your broccolini and sage leaves, chop the broccolini roughly and slice the sage leaves thinly.
Drain sweet potatoes, mash in a bowl with a fork, add salt.
Flour a surface and your hands, pour the flour onto the counter (or whatever), make a well with your finger and dump the sweet potato mash in.
Mix for a few min until it starts to come together, add flour liberally.
Work it until it feels like dough, knead just a little bit and add flour until it’s a smooth mass.
Using a knife, cut the dough into 8 equal pieces and roll each one out to a long worm (flour liberally), about the thickness of your thumb (mine is perhaps, slightly less than average).
Cut the worms up into 1 inch pieces, and then roll them over the back of a fork like in the video!
Toss them in a bit of flour to keep from sticking.
Get a pot of water on to boil, and then when it’s rolling, drop in a reasonable amount of pasta (about as much as you think could cover the surface of the water with a bit of wiggle room). Stir occasionally to make sure nothing’s sticking.
Melt some butter (I’d say be liberal) in a pan, add the sage leaves and then the broccolini when heated to medium-high. After sauteeing for a few min, add the garlic and stir, making sure that the garlic doesn’t burn!
When the gnocchi are floating around the surface of the water, strain them with a slotted spoon and then transfer to the pan! Don’t be afraid to get some pasta water in the pan.
Make sure the heat on the pan is medium, and then let the gnocchi get brown and a bit crispy!
Taste for salt and pepper!
Serve with pasta sauce (optional).