Sweet Potato Ricotta Gnocchi
Pillowy sweet potato and ricotta gnocchi, seared in brown butter with sage. We finish it with crispy sausage and kale for a cozy, complete plate.
Ingredients
- 3/4 cup sweet potato, cooked & mashed well
- 3/4 cup ricotta
- 3 egg yolks
- 1 cup (8 oz) 00 flour or all purpose, plus extra for rolling
- 3/4 cup grated parmesan
- 1/2 tsp fine salt
- Cracked pepper
- 2 tbsp butter
- 1 clove garlic, grated
- 1/4 cup white wine
- Bunch of chopped kale, maybe 2 cups
- 1/2–1 lb Italian sausage
- 6 sage leaves
- Lemon zest and red pepper flakes, optional
- Salt and pepper + parmesan to finish
Preparation
- 1
Mix mashed sweet potato, ricotta, flour, 1/4 cup grated parm, egg yolks, salt, and pepper together until it forms a shaggy dough.
- 2
Turn onto a floured surface and keep rolling it out until combined and smooth (add more flour if needed, but be careful not to add too much) — this takes a few minutes.
- 3
Divide the dough, roll into long logs, and cut into even rectangular shapes for pillowy gnocchi — shape them or leave them be, and let them rest on a floured pan.
- 4
Meanwhile, brown the sausage and remove from the pan, keeping a small amount of the renderings.
- 5
Add butter to the pan and brown slightly.
- 6
Heat salted water and add the gnocchi — remove when they float and mix into the browned butter, letting them sear a bit.
- 7
Add grated garlic and sage leaves when the gnocchi is almost finished (add red pepper flakes here too).
- 8
Add white wine, cook off slightly, and top with your kale so it steams.
- 9
Toss in the remaining parmesan, salt and pepper to taste, and the optional lemon zest — enjoy!