I feel like the title is mouthful enough that I am going to spare you on a story / rant that would probably (more than likely) be about my soft spots, cold weather (ummm December is supposed to be cold? Like we live in the midwest… what?…..), and my cobweb of a love life (lack there of.. probably better that way).
So instead I took a crap load of pictures of sweet potato gnocchi on top of my newly cemented ? (is that a word) table top, that is already chipping since I
obviously skipped the “roughing up” step that I now understand why it’s totally mandatory.
Has anyone else ever done that? Skipped the most tedious step in doing something, later realizing WHY it’s so important (when it’s definitely too late). My tabletop kind of looks pretty terrible, and I’m now afraid to turn it over in fear it is just all going to fall off ( I guess that wouldn’t be SO bad, however I don’t want to give up just…. yet).
I also have been working on something that I’m really excited to share with you, however it will be another couple of weeks before I can say anything! So I’m tired, cranky, and this baileys/bourbon combo is putting me to sleep.
Sweet Potato Ricotta Gnocchi with a Brown Butter Sage & Ham Sauce Recipe Notes:
Say that ten times fast. No don’t.
Below in the instructions, I give you the flour amount as a guideline. You may need to add more, or less! Add 1/2 cup at a time until you get the correct consistency which will be like a super soft/fluffy ball of play doh. Not too sticky, not too hard. Jusssst right. You’ll understand what I’m talking about right when you get there, if it doesn’t feel right, keep adding more. But don’t OVER do it. You’ll end up with tough gnocchi. Still edible, but not pretty.
You don’t need a gnocchi roller! Don’t purchase one if you don’t have one. Mine is solely for aesthetics 😉 Simply use fork prongs to indent the little grooves. The reason for the grooves is to hold the sauce, or else it just slops right on the side. I guess it ain’t just a pretty face. I actually only recently learned that a couple months back from a little old Italian lady who owns several big Italian restaurants here in St. Louis. Grazie.
This recipe makes a bucket full of gnocchi. Seriously. It makes a lot. But I decided not to trim it down because to me, when you set out to make pasta, and you put so much blood, sweat & tears of effort into the process (kidding it isn’t THAT hard) you want it to last you MONTHS. So the sauce makes enough for 4-6 helpings. Which is about a 1/5 of the pasta. That may not sound like a lot, but with gnocchi, it is. Kind of like ravioli, less is more. So if you choose to use more gnocchi, just double the sauce recipe. Very easy.
……..So much for shutting up this post. You win some, you lose some.