Sweet Potato Gnocchi
This new recipe makes me think of this phrase – “Winter is coming” – for someone who couldn’t even get through a single episode of Game of Thrones, even I know that those three words are now forever synonymous with this major explicit saga out of Hollywood filled with nobles, dragons, and a character half the women on this planet are nuts over; a lord’s bastard son named Jon Snow.
That said, winter is REALLY coming and this rustic gnocchi recipe is perfect for those nights you’re perhaps wanting to take it slow and stay in to watch your favorite show. I’ve had a friend describe this dish as a hug in a bowl! This recipe feels super indulgent but is also quite nutritious and ranks quite high on the ‘clean-eating’ scale.
Some people mistake gnocchi for pasta. Gnocchi, pronounced *knee-oki* is actually more of a dumpling than a pasta. Traditionally this dish in Italy is made with potatoes. However here I’m using roasted sweet potatoes which offer higher nutritional value. Roasting your sweet potatoes will give the gnocchi a beautiful smokey flavor. Also here we’re going with spices that are used more traditionally in winter dishes like nutmeg and cinnamon.
Those two spices are just a natural pairing with sweet potato. Try roasting beets, or a mix of your favorite veggies to serve along side the gnocchi. The great thing about this dish as with many of the recipes that I create, is that you can make it well ahead of time. You can even make it in bulk, and freeze the gnocchi raw. It will keep fresh in the freezer for up to two to three weeks, and you can just thaw and boil when you’re ready to make it. Enjoy friends and let me know what you think in the comments below once you’ve tried it. Buon Appetito!
Recipe yields 10 – 12 servings
1.5 kg oven-roasted sweet potatoes
2 free range eggs
2 tsp sea salt
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
3 – 3 1/2 cups rice flour or quinoa flour
3/4 cup grass-fed high quality butter
6 cloves roasted garlic
4 TBS ground dry sage
4 garlic cloves minced
1/4 cup rice flour for sprinkling to roll gnocchi
Remove and discard skin from oven roasted sweet potatoes. Place sweet potato flesh in a medium size mixing bowl. Add eggs, nutmeg, cinnamon, sea salt, and 6 roasted garlic cloves and mash until smooth and mixture is well incorporated.
Mix in flour, 1/2 cup at a time and kneed until a soft dough is formed.
Sprinkle flour on a clean surface and fold dough — divide into 4 equal pieces.
Roll between your palms and floured work surface — form each piece into a long rope. Keep sprinkling with flour as needed. Cut each rope into desired gnocchi pieces and create desired pattern. Roll each piece over fork to create indent or maintain a rustic look. Transfer to floured bowl or baking dish while you boil the water.
Bring a large pot of water to boil, add 2 -3 tsp sea salt to the water and wait until the water reaches boiling point.
Boil gnocchi until tender – about 6 minutes.
Transfer gnocchi to a baking sheet and allow to cool completely.
For the sauce
Melt butter in heavy large saucepan over high heat. Cook until butter solids are brown then add sage, minced garlic and a little salt and pepper. Whisk until well incorporated. Add the gnocchi to sauce and continue to cook in the sauce for about a minute.
Plate add more sea salt to taste, and garnish with sage leaves and serve!