Orange is the Potato: Sweet Potato Gnocchi with Brown Butter Sage Sauce
by evh on September 24, 2013
Sweet Potato Gnocchi with Brown Butter Sage Sauce ~ Ok, I know, I know. While the first day of fall has arrived and the harvest moon did descended upon us and a few glimmers of cooler weather have been around … we will still be experiencing some warm (and hot) days –– come-on it’s Texas after all ––BUT … those things have really put me in the mood to welcome the change of fall and I’d like to get this autumn party started. I might be a bit late to the soirée because it seemed like weeks ago everyone else had Halloween decorations and pumpkins on the brain but I move at a markets pace and they are just starting to bring on the wonderful change of the season –– Hooray! Orange is a happy color to me and I don’t think it’s a coincidence that little Miss Mother Nature choose this time of year for sweet potatoes, pumpkins, kobocha squash, acorn squash and the like to be ready for harvest. I adore this combination of light sweet potato pillows drenched with brown butter and flecks of sage in Sweet Potato Gnocchi with Brown Butter Sage Sauce –– so much so that I am bringing you a step-by-step photo montage along with it, plus it’s just pretty and well, I like pretty food. Welcome Autumn!
**AND yes, I have seen the end of the year holiday paraphernalia popping up in stores, really? Crazy! Geesh, TOO early people, TOO early … Let us just enjoy this for now:
Start with cooked sweet potatoes ~ See? Pretty already.
Place flour onto a work surface and egg yolks into a well in the middle.
Next add sweet potatoes into the well.
Now for the fun part! Use your hands and knead the dough together.
Dough, glorious dough.
Slice the dough into 4 equal (-ish) parts.
Roll out the barrel, um, I mean dough.
Slice the dough into little pieces ~ finally I can use that pastry scraper.
Little pillows, aren’t they cute? but don’t fall asleep, there’s more work to be done.
Use the back of a fork to roll down to create the gnocchi.
I told you they were pretty.
Lay the gnocchi out onto a tray.
Bring water to a boil and add gnocchi a little at a time.
Cook until the rise up to the top and remove with a slotted spoon.
Toss with Brown Butter Sage Sauce, serve and toast to autumn!
Place flour onto a working surface and make a well in the middle. Sprinkle salt and sugar around flour and place yolks into the center of the well. Next, place the sweet potato "meat" into a ricer and push through. Note: If you don't have a ricer, place sweet potato into a bowl and stir until smooth and creamy. Using your hands knead the sweet potato into the flour mixture until dough forms - about 3-5 minutes - as you work continue to incorporate all of the flour into the mix.
Form dough into a ball. Slice dough into four equal parts and using your hands roll out gently into a long 1"- 3/4" shape. Using a knife or a pastry cutter slice rolls into 1" - 3'4" gnocchi or pillows. Next, Roll each gnocchi down a fork pressing down just a little bit and set gnocchi aside onto a cookie sheet.
Place a large pot over high heat and bring 8 cups of water to a full boil. Once boiling place a handful of gnocchi at a time into the boiling water - cooking them in small batches. Let gnocchi cook for 2-4 minutes or until they being to float for the top for about 20-40 seconds. Once floating remove from the pan with a slotted spoon and continue to cook remaining gnocchi until all are finished.
Place butter, sage, salt and pepper into a small pan over high heat and bring butter to a boil. Once boiling reduce heat to medium and continue to cook until reduced by half - about 1-3 minutes. Remove from heat, toss with gnocchi and serve.