Step-by-step instructions

To make Sweet Potato & Ricotta Gnocchi, follow these clear, simple steps:

1. Bring a large pot of salted water to a boil.
2. In a bowl, combine the mashed sweet potato, ricotta, egg, salt, and nutmeg.
3. Gradually mix in the flour until a soft, slightly sticky dough forms.
4. Dust a work surface with flour, then roll the dough into ropes about 1/2-inch thick.
5. Cut the ropes into 1-inch pieces and lightly press with a fork to create ridges.
6. Cook the gnocchi in boiling water in batches for 2–3 minutes, or until they float to the surface.
7. Remove them with a slotted spoon and set aside.
8. In a large skillet, melt the butter over medium heat.
9. Add the sage leaves and cook until the butter becomes golden brown and fragrant, about 3–4 minutes.
10. Stir in the toasted pecans and season with salt and pepper.
11. Toss the cooked gnocchi in the sage brown butter until well coated.
12. Serve immediately with optional Parmesan cheese and extra toasted pecans.

Best ways to enjoy it

When it comes to serving your Sweet Potato & Ricotta Gnocchi, presentation is key. A simple yet elegant plating can make a shocking difference. Arrange the gnocchi on a warm plate, drizzle with the sage brown butter, and sprinkle with freshly grated Parmesan and extra pecans for that crunch factor. You can also pair this dish with a light salad, perhaps a simple arugula and cherry tomato salad dressed with balsamic vinaigrette, to balance the richness of the gnocchi.

How to store

Storing your leftovers is easy! Place any uneaten gnocchi in an airtight container in the refrigerator for up to three days. If you want to keep them longer, they freeze beautifully. Just make sure they’re spread out on a parchment-lined tray until frozen solid before transferring them to a freezer-safe bag. To reheat, simmer them in boiling water for a few minutes or sauté them directly from frozen until heated through.

Helpful cooking tips

• Make sure to drain the ricotta well to avoid overly wet dough.
• Roll the gnocchi into thinner ropes for smaller pieces, which can be fun and bite-sized.
• If the dough sticks too much during cutting, dust your work surface with a little extra flour.
• You can prepare the gnocchi ahead of time and freeze them to have a delicious, homemade meal at the ready!

Creative twists

Why not make this dish your own? Consider adding sautéed spinach or kale to incorporate some greens or swap the pecans for walnuts for a different flavor profile. For a spicy kick, sprinkle in some red pepper flakes while making the sage brown butter.

FAQs

How long does it take to prepare?

Preparation time for this dish is about 30 minutes, while cooking should take another 15 to 20 minutes.

Can I use other types of flour?

Certainly! You can experiment with whole wheat flour or gluten-free flour blends if you need a gluten-free option. Just note that the texture may be slightly different.

How do I know when the gnocchi is done cooking?

Once the gnocchi floats to the top of the boiling water, it’s done! This typically takes about 2-3 minutes.

With its comforting flavors and delightful textures, Sweet Potato & Ricotta Gnocchi with Sage Brown Butter & Pecans is sure to impress. So gather your ingredients, and let’s get cooking!