Sweet Potato Gnocchi with Mushrooms, Kale and Garlic Sage Brown Butter
Gnocchi is such a comforting food, it makes you feel all warm and cozy. I love making it when it gets a little colder outside. I got a bunch of sweet potatoes from a pizza farm my husband and I went to the other day and thought gnocchi would be a perfect dish to use them. I paired the gnocchi with some crispy mushrooms and kale, and mixed in a garlic sage brown butter sauce; the crisp pillows of gnocchi, yum! You can also make the dough a day or two ahead if you are looking to save some time.
Sweet Potato Gnocchi
Ingredients
- 1 tbsp. olive oil
- 1 lb. sweet potato, peeled and medium diced
- 1 cup whole milk ricotta
- 1 egg
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1 1/2 tsp. salt
- 1 3/4 cup flour, plus more for dusting
Directions
Preheat the oven to 350 degrees F. Lay the potatoes out evenly and drizzle the olive oil and season with the salt, cinnamon and nutmeg. Â Roast the potatoes for about 30-40 minutes until soft and tender. Cool completely.
Once cooled, using a ricer push the potatoes through into a large bowl. Form the potatoes into a well. Crack the egg, and spoon the ricotta into the center and sprinkle the flour around the edge. Using a fork, gently whisk together the egg and ricotta and slowly incorporate the sweet potatoes and flour. It will be messy at first but keep working and it will all come together and form a smooth ball of dough. Add a little more flour if the dough is too sticky, but you don’t want it too tough either. It should be like soft cookie dough almost.
Once in a smooth ball, bring a large pot of water to a boil. In sections start rolling the dough into a thin rope about 1/2 inch thick. Using a knife or pastry cutter going down the rope cut into about 3/4 inch to an inch pieces. If you would like to form the ridges, run a fork along the gnocchi or use a gnocchi board. Place on a floured baking sheet. Make sure they don’t stick together. Once finished set aside and start the sauce.
Once you get the sauce going and the kale and mushrooms cooked, start boiling and frying your gnocchi. Heat up a non-stick pan with 1 tbsp. butter, over medium heat next to the pot of boiling water. So it will be an easy transfer to pan fry the gnocchi. Boil the gnocchi for about 30 seconds to one minute just until they start to float. Once they float using a slotted spoon, and trying to drain them as much as possible, add to the hot melted butter. Pan fry until they get golden and crisp. Working in batches once golden pour into a bowl, and continue boiling and frying the gnocchi. Once finished, then assemble.
Garlic Sage Brown Butter
Ingredients
- 1/2 cup (1 Stick) unsalted butter
- 2 garlic cloves
- 5 sage leaves
- salt and pepper
Directions
In a small sauce pan, over medium heat slowly melt the butter. You will have to watch it to make sure it doesn’t burn. Add the sage leaves and whole garlic cloves. Right when it starts foaming and creating bubbles you will start to see the solids in the butter sink to the bottom and start to turn brown. Let the sage fry and once crispy gently remove from butter and save for garnish, and when the garlic starts turning golden either chop it up and add to the dish or throw away. Depends how garlicky you want it. Keep butter warm.
Crispy Mushrooms and Kale
Ingredients
- 2 1/2 tbsp. olive oil
- 1 cup crimini mushrooms, sliced
- 2 cups lacinato or dinosaur kale, torn and de-stemmed
- 1 pinch of red pepper flakes
- salt and pepper
Directions
In a large sauteé pan, heat to medium heat and add the olive oil. Once hot, add the mushrooms and spread them out giving each their own space to brown up and get crispy. Once this starts happening add the kale and season with the pepper flakes, salt and pepper. Let the kale wilt and mix into the mushrooms. Once that happens add the gnocchi and pour that beautiful nutty brown butter over the top, plate it and garnish with the crispy sage and parmesan. Serve immediately. Enjoy!
