I love gnocchi. There is something so comforting about a bowl of these fluffy little dumplings. And although they are a bit time consuming, they are really easy to make. If you ever played with play-doh as a kid, you can nail this recipe.
My version gets a nutritional boost by subbing out regular potato with sweet potato. And I am a firm believer that goat cheese makes everything better.
This is a great dish to serve for company. You can make the gnocchi ahead of time (even the day before) and then boil them and toss them in the sauce at the last minute. And your guests will be impressed! If you are making them ahead of time, sprinkle them with flour and store in a single layer the fridge.
- 1 1/2 lbs sweet potato, peeled and cubed
- 1 cup flour
- 4oz goat cheese
- 1 egg
- 1 tbsp maple syrup
- 1/2 tsp garlic powder
- 1/8 tsp nutmeg
- 1 tsp kosher salt (plus some for boiling)
Brown butter sage sauce:
- 6 tbsp unsalted butter
- 1/4 cup fresh sage leaves
- In a large pot, boil cubed sweet potatoes in salted water until tender (test with a fork). Drain.
- In a large bowl, mash sweet potatoes until smooth. Let cool.
- Mix goat cheese, egg, maple syrup, garlic powder, nutmeg and salt into mashed potatoes.
- Add flour a little bit at a time until a soft dough is formed (you may need slightly less than a cup). The idea is to not add to much flour, or else they will be dense and chewy. You want the dough to be pliable but not too sticky. Knead dough and shape into a large ball.
- Lightly flour your work surface and divide the dough into 6 equal balls. Roll each ball into a 1 inch thick rope and cut into 1 inch pieces. Roll each piece over the back of a fork to create indentations (this step is optional, but they look prettier that way).
- Bring a pot of salted water to boil. While you are waiting for the water, make the brown butter sauce (recipe below).
- Working in batches (to not overcrowd the pot) add gnocchi to the boiling water and cook until the gnocchi float to the top (1-2 minutes).
- Toss with the brown butter sauce.
Brown Butter Sauce:
- Melt the butter in a large sauté pan over medium heat. Once the butter has melted add the sage leaves.
- The butter will start to foam. Continue to cook, stirring occasionally, until the foam subsides and the butter starts to brown. Remove from heat when you notice brown bits forming on the bottom of the pan.