Picture from Bon Appetite These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe. These are a bit fussy but well worth the effort, and they freeze well.
Servings: 10-12
Oven: low to keep warm before serving
Ingredients:
2 (1-pound red-skinned sweet potatoes) rinsed, patted dry, pierced
all over with fork.
1 (12oz) container fresh ricotta cheese, drained in sieve 2 hours
1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons golden brown sugar (25 g)
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups about (200 g of soft white)
1 cup (2 sticks) unsalted butter 227 g
6 tablespoons chopped fresh sage plus whole leaves for garnish
Directions:
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 (57g) 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.
Recipe from: Bon Appetite
Servings: 10-12
Oven: low to keep warm before serving
Ingredients:
2 (1-pound red-skinned sweet potatoes) rinsed, patted dry, pierced
all over with fork.
1 (12oz) container fresh ricotta cheese, drained in sieve 2 hours
1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons golden brown sugar (25 g)
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups about (200 g of soft white)
1 cup (2 sticks) unsalted butter 227 g
6 tablespoons chopped fresh sage plus whole leaves for garnish
Directions:
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 (57g) 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.
Recipe from: Bon Appetite
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