With fall in full swing, we're practically drowning in roast sweet potatoes. (Not that we're complaining.) But what better way to repurpose the sweet tubers than by transforming them into tender gnocchi? We sauté these babies in brown butter before topping them with a dollop of lemon ricotta for a simultaneously bright and rich dish. It's the perfect weeknight meal that doubles as impressive date night fare.
Working with the soft dough is the trickiest part of this recipe, so be sure to use plenty of flour to prevent sticking. For extra step-by-step guidance, watch this video of us making the dish in the TT kitchen.
Sweet Potato Gnocchi with Lemon Ricotta
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes
For the Gnocchi:
1 pound (2 medium) sweet potatoes
½ cup ricotta
2 cups all-purpose flour, plus more for dusting
1 tablespoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
4 ounces (1 stick) unsalted butter
2 garlic cloves, peeled and thinly sliced
2 thyme sprigs
1 sage sprig
For the Lemon Ricotta:
½ cup ricotta
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon minced sage
1. Preheat the oven to 350º. Wrap each sweet potato in foil and place on a baking sheet. Roast until tender, 1 hour.
2. Meanwhile, make the lemon ricotta: In a medium bowl, whisk all of the lemon ricotta ingredients together until smooth.
3. Let cool slightly, then peel each sweet potato and rice through a potato ricer into a large bowl. Add the ricotta, eggs, flour, salt and pepper, and stir with a wooden spoon until a dough forms.
4. Transfer to a floured work surface and knead until smooth. Your dough will be soft. Cut the dough into 4 pieces and roll each into a long rope, ½ inch thick. Using a bench scraper or paring knife, cut the gnocchi into ½-inch pieces. (If you want, you can press the gnocchi against a gnocchi board.)
5. Bring a pot of salted water to a boil. Once boiling, heat the butter with the garlic, thyme and sage in a large skillet over medium-high heat. Cook, stirring occasionally until the butter has browned, 4 to 5 minutes. After 2 minutes of cooking the butter, drop the gnocchi into the boiling water and cook until they float, 2 minutes.
6. Using a slotted spoon, transfer the gnocchi to the pan of brown butter and cook, stirring often, until lightly browned, 2 to 3 minutes. Remove from the heat and season with salt and pepper. Divide between plates and top each with a dollop of the lemon ricotta, then serve.
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