Gnocchi

I love Gnocchi. If they are made well, they are the most delicious little pillowy clouds of yummy goodness. I have had them made with potato and also made with ricotta cheese. They are equally delicious, although I do think that the ones made with ricotta cheese are a little lighter, and they certainly have a different texture. I love nothing more than a bowl of homemade gnocchi with a veal bolognese, and don't skimp on the shaved parmesan!  The Gnocchi I made has a little bit of both ricotta and potato. To celebrate Spring, and for Easter I thought it would be a nice to switch it up and instead of making a lasagna for Easter, decided to make a Sweet Potato Gnocchi.  I'm serving these with a creamy cheese sauce, and for my daughter who doesn't like any melted cheese whatsoever, just a sauce of savory sage and brown butter over the gnocchi will have to do.

Sweet Potato Gnocchi

2 pounds sweet potatoes, baked until tender
12 ozs ricotta cheese, drain through cheese cloth for at least 2 hours
1/2 cup parmessean cheese
2 T brown sugar
2 Tablespoons salt
1/2 tsp nutmeg
2 3/4 cup flour + more as needed

Sage Sauce
1 stick butter
6 Tablespoons fresh sage

Cheese Sauce

using a fork make holes in the potatoes and bake them on a lined baking sheet until they are tender.  I did not line the baking sheet and it was a mess to clean.

Once baked and tender, let them cool off and slice them down the middle the long way and scoop out the flesh into a bowl.

Add the cheeses, brown sugar, salt and nutmeg to the potatoes. when well mixed add the flour 1/2 cup at a time until a dough starts to form. You may need to add extra flour. The dough should be dry enough to roll out into a line. Flour your working surface and roll into long ropes. Cut into pieces and then roll on a fork

put the Gnocchi on a baking rack to dry out a little. 

Bring some salted water to a boil. Add the pasta and after the gnocchi come to the surface boil for 5 - 6 minutes. Remove from water with a slotted spoon. I added the gnocchi to a pan with melted butter, fresh sage and some garlic and pan fried the gnocchi just to give them a sear on the outside. 

The gnocchi went into individual serving dishes and Gorgonzola sauce was added to those who wanted it on their Gnocchi. It was delicious!

Thanks for stopping in.  Enjoy!

Buon Appetito!
Lorraine
xoxoxo