Just in time for Thanksgiving, #ChefAdrian *whipped* up the most delicious, decadent– but extremely light and fluffy– Sweet Potato Gnocchi. I knew these were gonna be good because when I asked, “have you made these before?” and the answer is “No.” it always turns out ??.
Making handmade pasta is alway fun because not only is it super easy (from what I’ve learned!) but it’s so much more rewarding reaping the benefit of your own handy work.
#ChefAdrian always has a trick up his sleeve to make it extra delicious and this was no exception. His secret to such success in this dish was the blend of sweet potatoes and ricotta cheese– which Gnocchi is generally made completely one or the other. Another amazing touch was the brown butter sage sauce, which I would put on my cereal it was such intense flavor explosion! Finally, the inclusion of robust chorizo crumble and sweet corn just made this dish all the Fall feels.
Here’s #ChefAdrian’s delicious recipe to make your own Sweet Potato Gnocchi:
For the Gnocchi:
- 1 pound sweet potato (about 1 large)
- 1/3 cup whole-milk ricotta cheese
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- 3/4 cup all-purpose flour, plus more if necessary
For the Sauce:
- 1 stick (4 ounces) unsalted butter
- 1/4 cup torn fresh sage leaves
- 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
- Kosher salt and freshly ground black pepper
- Preheat oven to 400F.
- Rub potatoes with olive oil and pierce on all sides with a fork. Place on a large baking sheet and bake for 45 mins to 1 hour until soft. Turning every 20 mins to allow for even baking.
- Allow to cool slightly then remove peels and cut into quarters. Press potatoes through a ricer into a large bowl.
- Create a small well in the center of the potato mound. Add egg, salt, nutmeg and 1 ½ cups of flour. Stir with a fork and then hands until a dough forms. Sprinkle some of the remaining ½ cup of flour on a work surface and work in the remaining flour just as needed, to create a non-sticky workable dough.
- Cut off medium sized balls and roll into a large rope. Cut off 1 in pieces and transfer them to a baking sheet lined with parchment paper and lightly dusted with flour.
- Continue rolling and cutting until all the gnocchi are cut. Create several layers if needed by adding more parchment paper layers onto your baking sheet.
- Place baking sheet in freezer until ready to serve.
- Then boil a large pot of water. Meanwhile melt butter in a large skillet once foamy add the fresh sage and sizzle the sage until crispy. Add salt and pepper. Remove butter from heat and allow to rest at room temperature.
- Boil gnocchi in batches (2-3 servings at a time) they only take 2-3 minutes and will float to the top when done.
- Strain with a hand strainer and transfer to skillet to gently coat with butter sage mixture. Once coated, portion out into bowls and serve with freshly grated parmesan.
I promise this will make for an amazing dish that will circle your Thanksgiving table first– hands down. Actually, I recommend doubling the recipe, just in case!
//TMI + #ChefAdrian