Well I was lucky that it was in the stars for me to make it recently....as when I was browsing the blog I had been assigned as my first blog of the year for the Secret Recipe Club, I came across a recipe for Sweet Potato Gnocchi! It was destiny. I was going to make it. The flavor sounded awesome and all I needed to buy was some sweet potatoes.
The wonderful blog that I stumbled upon this delicious recipe for is Culinary Adventures by Camilia. I had a little bit of trouble with the recipe. I needed way more flour than Camilia used in hers. I'm not sure why but all I can say is these little pillows of heaven turned out awesome and I will definitely not be able to say that I don't like gnocchi anymore! Thank you Camilia for inspiring me to make these soft, pillowy, bites of fall with the earthy sage browned butter sauce. They were awesome!
Sweet Potato Gnocci
Gnocchi kicked up with a little cayenne and sage in the dough...then dressed up with browned butter and sage sauce. Delicious!
- 3 cups pureed sweet potato
- 1 tablespoon unsalted butter, melted
- 1 teaspoon cayenne pepper
- 1/2 teaspoon rubbed dried sage
- 2-1/2 to 3 cups (use as needed) all purpose flour
- 1 large egg, well beaten
- for the sauce:
- 2 tablespoons salted butter
- 8 large fresh sage leaves
- 1/3 cup feta cheese, crumbled
Mix the potato puree, butter, cayenne pepper and rubbed dried sage until well combined. Stir in the flour using enough flour until a soft dough forms that is easy to handle.
Using about 1/2 teaspoon of dough, with floured hands, roll the dough with the tines of a fork and a little extra flour as needed to prevent from sticking. Mark the dough with the tines to give a ridge effect to the gnocchi. Set aside until ready to cook.
When ready to cook gnocchi, heat 4 cups of vegetable broth on the stove until boiling. Add gnochhi and turn heat down to a simmer and simmer gnocchi until they float to the top (about 2-3 minutes). Remove from broth and place in a colander to drain more then transfer to a cookie sheet.
To serve gnocchi, make your sauce. Bring butter to a bubble and add fresh sage leaves. Watch carefully as your butter and sage can burn. Make sure your heat is not too high. Once butter and sage leaves are browned, remove sage and crumble back into the butter. Toss with gnocchi. Sprinkle with Feta, toss to coat. Serve!
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