Description
A fabulous and flavorful dish of tender sweet potato ricotta gnocchi covered in a rich garlic brown butter herb sauce and topped with fresh lemon ricotta.
Ingredients
Gnocchi:
- 2 cups mashed cooked sweet potato (2 large sweet potatoes)
- 1 and 1/2 cups fresh ricotta
- 2 teaspoons kosher salt
- 1 and 1/2 cups all-purpose flour, plus more for work surface
Brown Butter Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 clove garlic, minced
- 1 tablespoon chopped fresh herbs (such as rosemary, thyme, basil, oregano, sage and/or chives)
Lemon Ricotta:
- 1 and 1/2 cups fresh ricotta
- zest of half a large lemon (about 1 teaspoon)
- juice of half a large lemon (about 2 teaspoons)
- salt to taste, about 1/2 teaspoon
Instructions
- Bake or microwave sweet potatoes to cook them. To bake, heat oven to 400°F. Pierce sweet potatoes several times with a fork. Bake until tender, about 40-45 minutes. To microwave, pierce sweet potatoes several times with a fork. Microwave on high for 5-8 minutes or until tender.
- Let sweet potatoes cool slightly before slicing down the middle and scooping out the flesh. Mash the sweet potatoes and use a measuring cup to transfer 2 cups to a large mixing bowl. Stir in the ricotta and salt until well combined. Add the flour, 1/2 cup at a time, until a soft dough forms. (If the dough is too sticky, add additional flour, 1 tablespoon at a time until soft.)
- With floured hands, form the dough into a ball and place on a large generously-floured work surface. Divide the dough into 8 smaller balls and roll each ball into a 1-inch thick rope. Cut each rope into 1-inch pieces, about 120 gnocchi total.
- Meanwhile, bring a large pot of water to a boil over medium-high heat. Once the water comes to a boil, add a teaspoon of kosher salt and return to a boil. Add the gnocchi in 4 batches, covering the bottom of the pot with a single layer of gnocchi each batch. Cook until gnocchi float to the top and are tender to taste, about 5-6 minutes. Using a slotted spoon, drain the gnocchi and transfer to a parchment-lined baking sheet. Place in a warm oven or tent with foil to keep warm while you cook the remaining gnocchi.
- To make the brown butter sauce, place the butter and garlic in a medium saucepan over medium heat. Cook until butter is melted and just starting to turn a golden brown, stirring frequently. Turn heat to low and add the chopped herbs. Let the herbs sizzle into the brown butter for a minute before turning the heat off.
- To make the ricotta, place the ricotta, lemon zest and lemon juice in a small bowl. Stir together until well combined and smooth. Stir in salt to taste.
- To serve, place the gnocchi in individual serving bowls and drizzle generously with the brown butter sauce. Top each serving with a dollop of lemon ricotta. Or toss all of the gnocchi with the brown butter sauce and serve family-style with the lemon ricotta on the side.
Notes
Store leftover gnocchi with the brown butter sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gnocchi with sauce in a microwave safe container in 30 seconds intervals until heated through, stirring after each interval (about 60-90 seconds). Or reheat on the stove in a saucepan over medium-low heat until heated through, about 5 minutes, stirring often.
Store leftover gnocchi with no sauce in the refrigerator for up to 3 days.
Reheat leftover gnocchi with no sauce in the microwave with a little butter or water in 30 seconds intervals until heated through, stirring after each interval (about 60-90 seconds). Or reheat on the stove in a saucepan over medium-low heat with a little butter or oil until heated through, about 5 minutes, stirring often. You can also reheat refrigerated gnocchi by dropping them in boiling salted water for a few minutes.