Smothered with a maple-brown butter sauce
Calories: 240 Fat: 11g Carbs: 30g Protein: 5g
Preparation time: 40 minutes Cook time: 15 minutes
Serves: 8
Ingredients:
For the gnocchi:
2 pounds sweet potatoes, baked in the peeling
2/3 cup ricotta cheese, whole milk variety
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/4 teaspoon pepper
1 1/4 cups all-purpose flour (do not use self-rising)
Salted water for cooking
For the Maple-Brown Butter:
1 stick unsalted butte
20 leaves of fresh sage
1 teaspoon cinnamon
2 tablespoons maple syrup
Salt and pepper to taste
Instructions:
1. Make the gnocchi: Peel the baked sweet potatoes;
scoop out the flesh into a large bowl and mash well.
Measure to make sure there are 2 cups of potatoes.
Add the ricotta, salt, pepper and cinnamon; mix well.
Add the flour 1/2 cup at a time until a soft dough is
formed. Spread about 2 tablespoons of additional
flour on a work surface; ball up the dough and place
it on the work surface. Divide the dough ball into 6
even portions; roll out each portion into a wide rope
about 1-inch in diameter. Cut each rope into 1-inch
pieces lengthwise until all the dough is cut.
2. Cook the gnocchi:
3. Bring a large pot of salted water to a boil. Divide the
cut gnocchi into 3 batches; cook one batch at a time
until tender, but still firm when bitten, about 5-6
minutes. Remove the gnocchi with a slotted spoon
and place on a serving platter. Lightly cover with foil
to keep warm.
4. Make the sauce: Melt the butter in a sautè pan over
medium; add the sage leaves and cook until the foam
disappears and solids begin to brown. Remove the
pan from the heat; stir in the remaining ingredients
(the mixture will bubble up). When the bubbling
stops, toss the gnocchi in the sauce; return to the
platter and serve immediately.
