This may be the last pasta post for a little while, as I’m going to try to be a little healthier for as long as I can stand it. Sweet potatoes are a favorite around the apartment, and they make light and fluffy gnocchi with more depth of flavor than regular gnocchi. Combine them with some crisp sage and pecorino, and they become truly delicious little clouds.
Sweet Potato Gnocchi
1 1/2 pound sweet potato (1 large sweet potato), pricked with a fork
8 ounce container of fresh ricotta, preferably local
3 ounces grated parmesan
2 teaspoons salt
1 tablespoon brown sugar
1/2 teaspoon nutmeg
2 cups flour
Roast the sweet potato in a 400 degree oven for 30-40 minutes or microwave on high for 4 minutes a side until soft. Let cool. Meanwhile, let the ricotta drain in a sieve or coffee filter for two hours to remove some of the extra liquid.
Scrape the flesh from the potato skin and mash, it should be about 2 cups. Add the ricotta and combine. Add the salt, brown sugar, nutmeg, and half the flour. Combine well. Add the rest of the flour in parts until the dough becomes a ball. You may not need it all.
Dump it onto a board and form a ball. Wrap in plastic wrap and refrigerate for an hour up to a couple days.
Cut pieces off the ball and roll into ropes about a half inch thick with plenty of extra flour. Slice into inch long pieces. They can be kept in a single layer and frozen, store in some flour.
Sweet Potato Gnocchi with Sage and Pecorino
2 cups gnocchi, made as above (1 cup per person)
4 tablespoons extra virgin olive oil
3 garlic cloves
6-8 sage leaves
1/2 cup grated parmesan
Cook the gnocchi in heavily salted water for 2-3 minutes, until they aggressively float. Meanwhile, Saute the garlic in the olive oil on medium heat until it starts to brown. Remove the garlic and add the sage. Be careful, because they will pop a little at first due to the water content. Add the gnocchi along with a little pasta water and swirl to combine. Allow to cook for a minute together, and then off the heat, add the parmesan. Serve with a drizzle of extra virgin olive oil over the top.