Tuesday, November 13, 2012

Sweet Potato Gnocchi with Brown Butter Balsamic &Sage

Things that are good.


This right here is pretty tasty.

I love every element of this dish by itself, and together, the combination is nothing short of dangerous.

Gnocchi is a bit time consuming to make, but with enough flour, it shouldn't be too daunting. The boiling step is simple and the sauce takes five minutes.

I made mine gluten free but you can definitely use all purpose flour. The sauce recipe is for half of the batch of gnocchi. I froze the other half for another day!

Sweet Potato Gnocchi

3 cups cooked, smashed sweet potato (this was about two regular sized sweet potatoes for me)
1 cup cooked, smashed baking potato (this was about one medium sized baking potato)
2 tsp sea salt
1 egg
3 tbs honey
1/4 cup grated parmesan
2 cups all purpose gluten free flour plus extra for dusting

- If you have cooked potatoes already, great! If not, fire up the oven to 425, put a little water in a baking dish, slice your potatoes in half lengthwise and roast slice side down for 30-45 minutes or until easily pierced with a fork. Allow to cool, scoop out insides and measure to the above and place in a large bowl.

- To the potato mixture, add the salt, egg, honey, and parmesan to incorporate. Next, add in the flour in small portions to judge how much you need. The dough should be pretty wet looking but not sticking completely to your hands. I used the two full cups of flour!

- Flour a work surface and your hands then take a handful of the dough and begin to pat it gently and roll it into a log, like you're making a play-dough snake! This part takes a bit of flour, so don't be worried if it's looking rather dusty. Roll it into as skinny as a log as you like. If you've never had gnocchi before, just think of the thickness of a nice little bite size. At this point, use a knife to cut off 1/2 inch hunks. You can then squeeze the middles of them with your fingers to make a bowtie shape, leave them as they are, or be really fancy and roll them over a fork to create ridges. Set the little babies aside on a clean baking sheet that has a little flour on it as well. For half of the critters, place them in a freezer bag on a baking sheet, seal it up, allow to freeze so they won't stick together, then bunch it up and leave in the freezer until the next time you want to make the remainder of the pasta!

- Bring a large pot of salted water to a boil and drizzle olive oil in it. Place the gnocchi in carefully with a slotted spoon being careful not to overcrowd the pot. Allow to cook until risen to the top, about 4 minutes. Do this in batches and put the finished gnocchi back on its baking sheet until the sauce is ready. Reserve 1/2 cup of the pasta water for the sauce.

Brown Butter Balsamic Sauce with Sage

4 tbs butter
12-15 sage leaves
1/3 cup thinly sliced onion or shallot
1/2 cup balsamic vinegar
1/2 cup reserved cooking water

- In a large saute pan over medium high heat, melt the butter and add in the sage leaves. Allow the sage to soak up the butter and start to crisp (about three minutes) before adding in the onion. At this point, watch and stir as the onion wilts down and becomes golden. Once it begins to brown nicely (another three-five minutes) turn the heat to low and throw in the vinegar (watch out - don't inhale!!) Stir in the pasta water, add in the gnocchi and simmer to coat for another 5 minutes or so. Serve with shaved parmesan!