Wednesday, February 3, 2010

Sweet Potato Gnocchi with Sage Butter

This recipe came in my Cookbook Digest magazine. i enjoy the no frill aspect of this magazine cause it makes my imagination run away with what the recipes are like.

1 pound sweet potatoes
2 Tbsp. freshly grated Parmesan cheese, plus more for serving
1/8 tsp. ground nutmeg
about 1 1/4 cups of flour, plus more for rolling
4 Tbsp. unsalted butter
2 garlic cloves, minced
1/4 cup chopped fresh sage
salt and fresh ground black pepper

Bake the sweet potatoes until tender when pierced with a fork.  Let cool slightly, then peel them and mash. Let the puree cool completely.
Stir the parmesan cheese and nutmeg into the sweet potato puree, mix in enough flour to form a firm, slightly elastic dough.  Turn the dough out onto a lightly floured surface.  Divide into 4 equal portions.  Using your hands, gently roll 1 portion to form a 1/2 inch thick rope. Cut it crosswise into 1/2 inch pieces. Roll each pieces over the tines of a dinner fork to form grooves.  Arrange the gnocchi in a single layer on a floured baking sheet. Repeat wit the remaining 3 portions of dough.

Bring a large pot of salted water to a boil.  Working in 2 batches, cook the gnocchi in the boiling water for 4 minutes, or until they float and are tender.  Use a slotted spoon to transfer them to a platter.

Meanwhile, melt the butter in a small saucepan. Add the garlic and cook over medium-low heat for 5 minutes, or until the garlic is fragrant.  Add the sage and cook for 2 minutes, until crisp.  Sprinkle with salt and pepper.

Spoon the butter sauce over the gnocchi, sprinkle with Parmesan cheese, and serve.  Serves 4

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