Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sensational Thanksgiving Sides

Picture of Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter Recipe 1 Video | Photo: Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter Recipe
Rated 4 stars out of 5
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  • Read 145 Reviews
Total Time:
55 min
Prep
40 min
Cook
15 min
Yield:
6 to 8 servings (about 105 gnocchi)
Level:
Intermediate
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Ingredients

For the Gnocchi:

  • 2 pounds sweet potatoes
  • 2/3 cup whole milk ricotta cheese
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:

  • 1/2 cup unsalted butter (1 stick)
  • 20 fresh sage leaves
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 145 reviews

  • on January 17, 2012

    Flag

    I had a sticky problem as did others. I am wondering if it is because we are using the orange fleshed sweet potatoes rather than the yellow fleshed sweet potatoes. There is a difference. Sweet potatoes produced in the northern states are mostly 'firm' and tend to be drier, more mealy, and yellow in flesh. The southern type is soft, which is higher in natural sugar, is more moist, and has a bright orange flesh color. I noticed in the video that the sweet potatoes that Giada was using were more yellow.

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  • on December 18, 2011

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    Really good and easy!

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  • on December 07, 2011

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    I followed the Gnocchi recipe step-by-step and they came out great! Very light and savory. I did not use Maple or Cinnamon with the Butter, just sage, I didn't want it too sweet, except for the sweet potato already in the recipe. Now, here comes the Pumpkin version of this recipe which came out really good: Substitute the 2 cups of Sweet potatoes for 1 cup regular potato + 1 cup Pumpkin Puree, I used the canned one. Continue to add 2/3 cup Ricotta - same Ricotta amount as in the original recipe, + 3/4 cup flour + salt and pepper to taste. It was really good too! Use with your favorite sauce. This version, for some reason, does not require as much flour as the original Sweet potato one. Tip: For the pumpkin version I baked the potato in the microwave to save time. One big potato = 1 cup mashed or riced potato.

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