Ingredients: |
Ingredients: 2 medium sweet potatoes
½ c. whole milk ricotta
¼ c. freshly grated Parmesan
1 large egg
Kosher salt and freshly ground black pepper, to taste
2 to 2½ c. all-purpose flour
1½ tbsp. olive oil
½ c. unsalted butter
2 cloves garlic, minced
2 tbsp. chopped fresh sage leaves
½ c. shaved Parmesan
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Directions: |
Directions:Preheat oven to 400º 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 1½ cups to a large bowl; stir in ricotta, Parmesan, egg, ¾ tsp. salt and ¼ tsp. pepper. Add flour, ½ 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 ¾-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 tbsp. at a 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.. |
This recipe for Sweet Potato Cnocchi is from