Sweet Potato Ricotta Gnocchi with Brown Butter Sage & Ham Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • For the Pasta
  • 2 lb sweet potatoes
  • 1 cup ricotta cheese (full fat)
  • 2¼ cup - 2¾ cup all purpose flour (plus more for dusting)
  • 1 egg yolk
  • 1 tsp salt
  • ¼ tsp pepper
  • For the Sauce (for 3 cups gnocchi)
  • 1 stick unsalted butter
  • 5 fresh sage leaves
  • 1 cup thick cut ham, chopped into ¼" pieces
  • Salt & Pepper to taste
  • Optional:
  • Parmesan for serving
Instructions
  1. First preheat your oven to 425, poke little holes all over each sweet potato. Place in oven for 40-50 minutes until soft when pressed.
  2. Once Sweet potatoes are soft and removed from oven, let cool until you can handle. Peel skin off (this should come off very easily, if not, scoop out flesh with a spoon) and place in a large bowl. Mash with a fork (or an obvious potato masher ;)). Add your ricotta, egg yolk, salt & pepper. Mix together.
  3. Next, ½ cup at a time, begin to gradually add your flour, being sure to fold over the dough only a couple of times until flour is just incorporated (you don't want to over mix). Do this until you achieve a soft pillowy texture.
  4. Once texture of dough is achieved, on a well floured surface (with flour as needed) divide the dough into eighths and roll out dough into a cylinder shape, about 1" thick. Slice into 1" pieces (refer to pictures). Using a fork, or gnocchi roller, indent little grooves into the exterior of gnocchi. This will hold in the sauce. Repeat steps until all pieces of dough are cut into gnocchi bits. Reserve about 3 cups of gnocchi and freeze the rest.
  5. Bring a large pot of water to a boil and add your gnocchi (that you'll be using for this dish) Boil 3 minutes or until gnocchi floats to top.
  6. While gnocchi is boiling, in a small pan over high heat add your stick of butter and brown, stirring occasionally. Once butter has reached an amber color, add your ham & sage leaves. Turn down heat, to a simmer and salt & pepper to taste.
  7. With a slotted spoon remove your gnocchi from pot and add to pan with brown butter sauce. Mix so all gnocchi is covered and serve warm. Top with a little parmesan.
Recipe by My Lavender Blues at http://mylavenderblues.com/sweet-potato-ricotta-gnocchi-with-brown-butter-sage-ham-sauce/