butter sage sweet potato gnocchi;
Homemade sweet potato gnocchi, pan-fried with crispy julienned sage and chicken sausage
Servings: 6
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Ingredients
sweet potato gnocchi;
- 2 large sweet potatoes
- 10 oz whole milk ricotta cheese
- ¾ cup parmesan cheese
- 2 Tbsp brown sugar
- 2¾ cups flour
- 2 tsp salt
butter sage sausage gnocchi;
- 2 large sprigs sage julienned
- ½ cup butter divided
- chicken sausage
Instructions
sweet potato gnocchi;
- Pierce the large sweet potatoes all over with a fork. To roast in the oven, wrap in foil and bake at 425°F for 45-60 minutes. To make baked potatoes in the microwave, wrap each sweet potato in a damp paper towel and microwave for 10 minutes, 5 minutes each side. Be careful when flipping, they will be hot!
- Once cooled enough to handle, scoop the sweet potato flesh into a bowl and mash, then add 10oz ricotta cheese, ¾ cup parmesan cheese, 2 Tbsp brown sugar, and 2 tsp salt and mix thoroughly.
- Add in 2¾ flour ~½ c. at a time, until a soft and slightly sticky dough forms. Don't over-mix
- Begin heating a large pot of water to a boil while forming the gnocchi.
- Flour your cutting board or surface and turn out a small batch of dough and roll into a rope. I usually use a small palm-sized amount at a time. Flour liberally to keep from sticking, and cut each rope into 1" pieces with a knife or bench scraper.Set aside and repeat until all dough has been shaped.
- Once the water is boiling, working in batches, add in the gnocchi. Ensure it doesn't stick to the bottom of a pan, you can do this by stirring to make a little whirlpool before adding the gnocchi. Cook 3-5 mins or until the gnocchi rise to the surface and float.
- Remove to a colander or bowl and occasionally spray or coat with oil and give a little toss to keep the gnocchi from sticking. I usually do this once every couple of batches.
- Proceed immediately if desired. If making ahead, these oiled gnocchi can be stored in the fridge for 1-3 days in an airtight container for use later that week, or frozen for up to 6 months in the freezer. Thaw or let come to room temperature before using.
butter sage sausage gnocchi;
- Heat a large saucepan over medium-high heat, and add butter. Allow the butter to melt and begin to bubble and brown. Add the gnocchi to the pan and let it crisp up on one side before flipping each gnocchi to the other side so they're evenly toasted. Work in batches if needed. Remove to a bowl.
- Slice the chicken sausage into rounds (or preferred shape). Add to the pan and cook through. Remove to the bowl with gnocchi.
- Thinly slice julienned ribbons of sage. Using the remaining butter in the pan (or add a little more if needed and let it heat) add the julienned thin ribbons of sage and let them toast until beginning to brown. This should be quick and only take a few seconds.
- Quickly add back the sausage and gnocchi, and toss everything together to heat through. Remove to a bowl and serve warm while the sage is still crisp!
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