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Sweet Potato Gnocchi

Sweet Potato Gnocchi
Sweet Potato Gnocchi

Ingredients

For the Gnocchi:

  • 2 medium sweet potatoes (about 2 cups once mashed)
  • 1/2 cup mascarpone cheese
  • 1 large egg
  • 2-3 cups all-purpose flour
  • 1 teaspoon kosher salt

For the Brown Butter Sauce:

  • 6 tablespoons salted butter
  • 1 shallot, chopped
  • 2 tablespoons fresh sage leaves, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1/2 cup dry white wine
  • 1 pinch cayenne pepper
  • kosher salt and pepper
  • top with shaved or grated Parmesan cheese ( optional)

Instructions

  1. Preheat your oven to 400°F.
  2. Poke a few holes in the sweet potatoes and bake for 45 minutes, or until soft and tender. When the sweet potatoes are cooked and have cooled enough to handle, remove the peel and finely mash or puree them.
  3. In a large bowl, mix together the sweet potatoes, mascarpone cheese, egg, salt, and flour. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.
  4. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces.
  5. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat, or boiled right away.
  6. To make the sauce. Heat the butter and shallot in a large skillet over medium-high heat and cook until the shallot is fragrant and the butter begins to brown, about 3-5 minutes. Stir in the sage and rosemary and cook for 1 minute. Add the wine and cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes. Keep warm over low heat.
  7. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon and drop directly into the sauce, gently tossing to combine.
  8. Serve topped with cheese if desired and enjoy!

Quick Tip: Here’s a little insight into my style. When serving these gnocchi I like to top them with a dollop of sour cream or Lebne. Then, my new joy is to sprinkle it with a bit of Dukkah.

 

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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