Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

TOTAL TIME: 55 min
Prep: 40 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 6 to 8 servings (about 105 gnocchi)
LEVEL: Intermediate

ingredients

FOR THE GNOCCHI:
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
    FOR THE MAPLE CINNAMON SAGE BROWN BUTTER:
    • 1/2 cup unsalted butter (1 stick)
    • 20 fresh sage leaves
    • 1 teaspoon ground cinnamon
    • 2 tablespoons maple syrup
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
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    Directions

    For the Gnocchi: Preheat the oven to 425 degrees F.

    Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

    For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on April 03, 2013

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      Tasted great, but I had some difficulty with the dough. It was so sticky and wet, that it was tough to work with. I continued adding flour until I could roll it out. I was concerned that it wouldn't taste right, but all of my guests enjoyed it. I would be interested in hearing whether others had a similar issue with the dough or if anyone has any suggestions.

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    • on April 08, 2012

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      I love this recipe. Although it is work intensive, all gnocchi recipes are. I made this for thanksgiving and everyone loved it! I got tired of the same old mashed sweet potatoes with marshmallows- this recipe gave a much needed update to my holiday! Plus it was so good I'll definitely be making it throughout the year. :

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    • on September 20, 2011

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      When I saw Giada making this, I could practically taste it. I thought it would be a great addition to my Thanksgiving menu, even though I'm not generally fond of sweet potatoes. I whipped up a batch on Sunday, and it tasted just as I'd imagined it. Wonderful Holiday dish!

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