Sweet Potato Gnocchi
3 large sweet potatoes, cut into large chunks
2 cups flour
1/4 cup parmesan cheese
2 Tablespoons brown sugar
1/2 teaspoon freshly ground nutmeg
1 egg, lightly beaten
Salt, to taste
Boil potatoes in salted water for 25 minutes, or until soft.
Working in small batches, remove the skins. Press through a potato ricer, or mash with potato masher. It is important to work in small batches so the potatoes do not cool. The hotter the potatoes are when you rice/mash them, the smoother the dough will be.
Measure three cups of potatoes; depending on the size of the potatoes, you will likely not use all of them.
Stir in one cup of flour.
Mix in parmesan, brown sugar, nutmeg and salt. Stir in the egg quickly.
Mix in more flour. Start with half of a cup, and add more as needed. Dough should be malleable, but not sticky.
Put dough in a large plastic bag, and cut off one corner.
Over a large pot of boiling water, push out a little bit of dough, about the size of a marble, and cut with kitchen scissors into the water. You can use the leftover water used to boil sweet potatoes.
Try not to drop the dumplings too close to each other or put too many in the pot. They will clump together.
The dumplings will be done when they rise to the top of the water. Remove with a slotted spoon, and toss in browned butter.
*This recipe makes a lot of dough. Half of the recipe is enough to serve four people a side dish portion.
To freeze: Use the same method for cutting the dough, but this time place the dumplings on a parchment-lined baking sheet. Freeze on sheet, then store in a freezer bag. Add to boiling water when ready to eat. There is no need to defrost them, but they will take a little longer to rise to the top.
Sage and Brown Butter Sauce
4 Tablespoons butter
6 sage leaves, thinly sliced
Melt butter over low heat, then add sage.
Continue cooking on low.
The butter will bubble up, then brown bits will start to appear on the bottom of the pan. Remove from heat when brown bits form and the butter gives off a nutty aroma.
The end result should be caramel in color, and the sage pieces will be crispy.