SWEET POTATO GNUDI WITH SAGE BUTTER
'Gnudi' (or 'naked' ravioli without a pasta jacket) are tender dumplings simmered like gnocchi and, when made with sweet potatoes and finished in sage butter, present beautifully for a delicious autumn dish. You may need to add more flour--but less is better.
Provided by Cazuela
Categories Main Dish Recipes Dumpling Recipes
Time 3h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast sweet potatoes in the preheated oven until tender, about 1 hour; set aside until cool enough to handle.
- Halve cooled sweet potatoes lengthwise and scoop the flesh from the peels. Discard potato peels. Mash the sweet potato flesh on a work surface and allow to rest for at least 30 minutes to cool and release moisture.
- Transfer mashed sweet potatoes to a bowl and mix with egg yolks, ricotta cheese, and 3/4 cup Parmigiano-Reggiano cheese. Stir in salt, black pepper, and nutmeg. Add flour gradually to the sweet potato mixture until the dough holds together. Start with 1/4 cup each semolina flour and all-purpose flour, adding more as you need to.
- Scoop dough by teaspoonful and roll into marble-size balls. Sprinkle a baking sheet generously with semolina flour and place gnudi onto the prepared baking sheet. Refrigerate at least 1 hour or overnight for best texture.
- Bring a large pot of salted water to a boil. Reduce heat to low and let the water simmer. Gently drop gnudi, about 12 at a time, into the simmering water and cook until they rise to the surface, about 4 minutes. Simmer for 4 more minutes and remove with a slotted spoon. Keep boiled gnudi warm while you finish cooking remaining batches.
- Melt butter in a large skillet over medium heat and cook whole sage leaves until they wilt and are beginning to brown, about 2 minutes; remove leaves. Retain butter in skillet. Stir chopped sage into the hot butter and cook until the butter begins to brown and give off a nutty fragrance, about 2 minutes. Gently mix the gnudi into the butter and sage until gnudi are coated. Garnish with whole sage leaves and sprinkle with 2 tablespoons Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 27.2 g, Cholesterol 88 mg, Fat 15.3 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 9.3 g, Sodium 481.9 mg, Sugar 3.2 g
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Dammilola Dc
[email protected]Overall, I thought this dish was very good. The gnudi were light and fluffy, and the sauce was creamy and flavorful. I will definitely be making this dish again.
Brenda Flores
[email protected]This dish was a bit too time-consuming for me. I think I would have preferred a recipe that was a bit quicker and easier to make.
Talat Iqbal
[email protected]These gnudi were amazing! The sweet potatoes gave them a unique and delicious flavor, and the sage butter sauce was the perfect complement. I will definitely be making this dish again and again.
Ivy Phiri
[email protected]I had a bit of trouble getting the gnudi to hold together. I think I might have overmixed the dough. The sauce was also a bit too salty for my taste.
Fakiha Tehreem
[email protected]The gnudi were a bit too sweet for my taste. I think I would have preferred them to be a bit more savory. The sauce was also a bit too heavy for my liking.
Most Habiba
[email protected]I found that the gnudi were a bit too dense for my taste. I think I would have preferred them to be a bit lighter and fluffier. The sauce was also a bit too oily for my liking.
Nessa Smartt
[email protected]I was a bit skeptical about using sweet potatoes in gnudi, but I was pleasantly surprised. The flavor was great and the texture was light and fluffy. The sage butter sauce was also a nice touch. I will definitely be making this dish again.
Jemal Guye
[email protected]These gnudi were delicious! The sweet potatoes gave them a unique flavor and texture, and the sage butter sauce was a perfect complement. I will definitely be making this dish again.
yuven Thakuri
[email protected]I love the idea of using sweet potatoes in gnudi. It's a great way to add a pop of color and flavor to the dish. The sage butter sauce is also a nice touch. I will definitely be trying this recipe soon.
Li Mo N
[email protected]I followed the recipe exactly and the gnudi turned out perfectly. They were light and fluffy, and the sauce was creamy and flavorful. I served them with a side of roasted vegetables and it was a delicious and satisfying meal.
alfatun kaowsar
[email protected]These gnudi were a hit with my family! The sweet potatoes gave them a unique and delicious flavor, and the sage butter sauce was the perfect complement. I will definitely be making this dish again.