We had a bunch of different plates at the dinner party so over the next couple of days I’ll be sharing the recipes with all of you. We started with some apps then went on to small plates. I’m going a bit backwards here but I’m going to go with one of the small plates first. Stick with me here. 🙂
One of my favorites of the night was something I came up with as an interpretation of a classic Thanksgiving dish. I never ever, ever ate any sweet potato casserole. The marshmallows on top really threw me off of what was a savory meal so I just avoided it all together. To be fair – my dislike of sweet potatoes may have added to this also. So I decided to try out a version that I could totally get in to. I made sweet potato gnocchi, tossed it in a sweet, creamy brown butter cream sauce & topped it off with some crushed spiced pecans (recipe a la Sweat Pea’s Kitchen). Mmm!
I wanted to test the sauce all week but I kept running out of time so when it came time to serving the dish I just threw some things together & hoped for the best. I must say, I could have eaten all 18 or so servings on my own…big fan! And since I was just throwing everything together, bear in mind that these measurements are actually guesstimates, you may need to taste and adjust to your liking.
Sweet Potato Gnocchi w/ Creamy Brown Butter Sauce
gnocchi adapted from Epicurious
sauce by me 🙂
3 lbs sweet potatoes
16 oz ricotta cheese
1/4 cup dark brown sugar
1/2 cup Parmesan cheese
1 1/2 tablespoons salt
1/4 teaspoon ground nutmeg
4 cups AP flour (about)
For the sauce:
6 tablespoons salted butter
1 pint + 1 cup whole milk
1 cup heavy cream
2 tablespoons brown sugar
1/2-1 cup mini marshmallows
1/2 teaspoon salt
Pierce the sweet potatoes with a fork several times, or cut a slit through the skin. Microwave the sweet potatoes on high until tender, 8-10 minutes. Cut in half and allow to cool.
Scrape the flesh of the sweet potatoes into a large bowl and mash. Add the ricotta cheese and blend well. Add Parmesan cheese, brown sugar, salt, and nutmeg, mash until thoroughly combine. Begin mixing in the flour, 1/2 cup at a time until a soft dough forms.
Turn dough out onto floured surface and divide into 10 equal pieces. Roll between your palms and the floured work surface. Form each piece into a 20 inch rope, about 1 inch in diameter adding flour as needed. Cut each rope into approximately 20 pieces. Transfer to a baking sheet. At this point I placed them in the freezer and once frozen into a large freezer bag until needed.
To prepare the sauce: Melt the butter in a large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, about 5 minutes. Whisking constantly add 1 pint of the milk slowly to combine. Bring to a simmer, let cook until reduced slightly and thickened, stirring frequently. Add the marshmallows & salt, stirring to combine. Taste and adjust seasoning to your liking.
Bring a large pot of salted water to a boil. Add your gnocchi, cook until done about 4 minutes, gnocchi will float to the top of the water when done.
Put 2-3 oz sauce in a saute pan turn on medium, bring to a simmer & add a serving of cooked gnocchi. Stir, let sauce thicken & coat gnocchi, plate and top with chopped pecans.