Sweet Potato Gnocchi with Sage and Spinach
Main Dishes | Author's cuisine
⏳ Time
20 minutes + 2 hours
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe by John Smith, chef at a local American restaurant. While in Italy gnocchi are made with regular potatoes, in the Middle East, for example in Israel, sweet potatoes are used instead. Otherwise, this is a classic recipe featuring ricotta and parmesan. The flavor of the sweet potato pillows is incredibly delicate, even dessert-like. Therefore, they require no sauce other than sage-infused oil.
Ingredients
- Sweet Potato - 8.8 oz
- Wheat Flour - 8.8 oz
- Parmesan Cheese - 2.5 oz
- Nutmeg - 0 oz
- Chicken Egg - 1 piece
- Ricotta cheese - 3.5 oz
- Butter - 1.8 oz
- Sage - to taste
- Spinach - 1.1 oz
- Salt - to taste
Step by Step guide
Step 1
Thoroughly wash the sweet potato with a brush, cut it in half, and bake in a preheated oven at 356°F for 30 minutes.
Step 2
Cool to room temperature and scoop out the flesh with a spoon.
Step 3
Combine the sweet potato flesh with flour, egg, ricotta, nutmeg, and a pinch of salt. Mix until a smooth dough forms, gradually adding grated Parmesan cheese.
Step 4
Divide the dough into four pieces. Roll each piece into a rope about 2 cm thick. Cut across into pieces about 1.5 cm long; these will be the gnocchi.
Step 5
Use a fork to create ridges on the gnocchi so that the sauce adheres better.
Step 6
Dust the gnocchi with flour and let them dry for 1–2 hours at room temperature, spread out on a board. To help the gnocchi hold their shape better, you can lightly freeze them by placing them in the freezer for about 30 minutes.
Step 7
Boil the gnocchi in water for 2 minutes, then drain in a colander and place them in a skillet with melted butter.
Step 8
Add 2 sage leaves and spinach to the skillet, heat for 1 minute, and serve immediately.
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