Best 5 Sweet Potato Gnocchi With Nduja Brown Butter Sauce Recipes

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER

Steps:

• For the Gnocchi: Preheat the oven to 425 degrees F.
• Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
• For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

SWEET POTATO GNOCCHI WITH BROWN BUTTER, CRISPY PANCETTA AND SAGE

Steps:

• Preheat the oven to 425 degrees F.
• Poke holes all over each sweet potato with a fork, then rub all over with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, landing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative method: Remove the skins after baking then grate the sweet potatoes on the large holes of a box grater.)
• Bring a large wide pot of water to a boil over high heat.
• Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Be sure not to overwork the dough!
• Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes.
• Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel.
• Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it.
• Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi.
• Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute.
• Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.

BROWN BUTTER SWEET POTATO GNOCCHI

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely. Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet. Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside. Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan. Serve immediately.

SWEET POTATO GNOCCHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
• Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
• Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

SWEET POTATO GNOCCHI WITH 'NDUJA BROWN BUTTER SAUCE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking pan with olive oil.
• Pierce potatoes and sweet potatoes all over with a fork. Place in the baking pan.
• Bake in the preheated oven until tender, about 1 hour. Cut hot potatoes in half, holding them with a towel to protect your hands.
• Dust a flat work surface with flour using a sifter. Press potatoes through a potato ricer directly onto the work surface. Sprinkle 1/4 cup Parmigiano-Reggiano cheese, salt, and pepper evenly over potatoes. Mix well.
• Drizzle egg yolk over potato mixture; knead in by hand or with a bench scraper. Sift in flour gradually until potato mixture is smooth and slightly sticky, adding more flour as needed. Form into a ball; sprinkle flour over the top. Divide dough into 5 small balls. Dust each ball lightly with flour.
• Roll each ball of dough into a 1/2-inch rope. Cut each rope into 1/2-inch gnocchi. Transfer gnocchi to a baking sheet lined with parchment paper. Repeat with remaining dough. Roll gnocchi over the tines of a fork or a gnocchi board to create ridges.
• Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches until they rise to the surface, 3 to 4 minutes per batch. Transfer to a baking pan using a slotted spoon. Let cool.
• Cook 'nduja in a skillet over medium-low heat until it has a loose, spoonable consistency, 3 to 5 minutes. Add butter; cook until foamy. Add sage; cook until butter starts to brown and leaves are crisp, about 3 minutes. Remove from heat. Transfer sage to a plate and stir in balsamic vinegar. Let sauce cool slightly.
• Spoon gnocchi into the skillet with the sauce. Cook over low heat, stirring constantly, until gnocchi are heated through and coated with sauce, about 5 minutes. Plate the gnocchi and top each serving with fried sage leaves, 1 tablespoon balsamic glaze, and 1 tablespoon Parmigiano-Reggiano cheese.