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Homemade Sweet Potato Gnocchi

This recipe is served with a brown butter cream sauce.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Servings: 100 gnocchi

Ingredients

Gnocchi

  • 2 lb sweet potatoes peeled and diced
  • 1 1/2 lb russet potatoes peeled and diced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg plus 1 egg yolk beaten
  • 1/4 cup honey
  • 2 1/2 cup to 3 1/2 cup all-purpose flour

Brown Butter Cream Sauce

  • 1/2 cup unsalted butter
  • 1 1/2 cup heavy cream
  • 1 1/2 cup freshly grated parmesan cheese
  • salt and black pepper to taste
  • Garnish: fresh thyme and parmesan cheese

Instructions

Preparing your gnocchi:

  • Add the potatoes to a large pot and fill with just enough water so that it covers the potatoes. Add a pinch of salt and bring to a boil. Cook the potatoes until fork tender then drain. Transfer the potatoes to a large bowl and mash them with the back of a fork until little to no lumps remain (you may also push the potatoes through a potato ricer for a finer mash).
  • To the bowl with the potatoes, add the salt, black pepper, parmesan cheese, egg and egg yolk, and honey. Mix all of the ingredients together until thoroughly combined. I used a stand mixer with paddle attachment fixed for this step. You may use a large wooden spoon if you do not have one on hand. Add the flour in half cup increments until a soft dough forms. You will want to the dough to be soft and slightly sticky, but not so sticky that it comes off in your hand.
  • Roll the dough out onto a lightly floured surface and form into a freeform rectangle. Cut the rectangle into 20 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Add small amounts of flour as needed if the dough gets too sticky. Cut each rope into 1/2 inch pieces.
  • At this point you may prepare your gnocchi, or freeze them. If you plan on cooking them right away just leave them at room temperature until you are ready to cook. If you plan on freezing them, place them in an airtight container and freeze for about a month.

Instructions for cooking from fresh:

  • Bring a large pot of salted water to a heavy simmer. Add the gnocchi in batch and cook until the gnocchi begins to float to the top. Let it cook for 20 additional seconds as they float and then with a slotted spoon transfer the gnocchi to a large plate. Toss in brown butter cream sauce (recipe below) and serve topped with additional parmesan cheese and fresh thyme if desired.

Instructions for cooking from frozen:

  • Bring a large pot of salted water to a heavy simmer. Add the gnocchi in batch and cook until the gnocchi begins to float to the top. Let it cook for 1 minute and 30 additional seconds as they float and then with a slotted spoon transfer the gnocchi to a large plate. Toss in brown butter cream sauce (recipe below) and serve topped with additional parmesan cheese and fresh thyme if desired.

Brown Butter Cream Sauce:

  • Melt the butter in a deep skillet over medium-low heat. Continue to cook, swirling the butter often, until brown bits begin to form on the bottom of the pan. As soon as you see this, immediately turn the heat to low and stir in the heavy cream. Cook for 2 minutes and then stir in the parmesan cheese. Continue cooking until slightly thickened and then season to taste as necessary. Serve immediately!

Note

  • You may choose to sear your gnocchi in butter after you simmer them and before you add them to your sauce. This is totally up to you. It adds a certain "char" to the gnocchi, but not in a bad way and is actually pretty delicious.