Ok, contrary to what you're thinking....I do not eat pasta every day! It's just that, as I mentioned in an earlier post, this is National Pasta Month and today, specifically, is designated World Pasta Day! I just had to make another pasta recipe for you!
Raise your hand if you've never had gnocchi. Ok, let me explain what they are. They are like little pasta dumplings. Instead of just using flour, eggs, water, and seasonings, etc. you add potatoes and, in this case, also some sweet potatoes (perfect for the fall season). I think they're a little heavier than other pasta, but delicious in their own right.
Making gnocchi is a labor of love. It is a bit time consuming, but usually I have the kids help, especially with the forming of the dough. That can really cut down on the time spent and it's fun (well, don't ask my 14 yr.old about it, but "little chef" Jordan is always very willing). Today I was all by my lonesome....the kids were at school. I got to do all the roasting, peeling, ricing, mixing, kneading, forming, cooking, and saucing all by myself (do you feel sorry for me??). Sorry there won't be any detailed pics. of how to form these little guys....I really needed another pair of hands to hold the camera. I will try and explain as clearly as I can. You'll forgive me, right?
Sweet Potato Gnocchi in Sage and Brown Butter Sauce
(gnocchi recipe from Gianni's North Beach and sauce recipe from Lidia Bastianich) serves 6 (?)
1 pound russet potatoes, scrubbed and pierced in several places with fork or knife
1 pound sweet potatoes, scrubbed and pierced in several places with fork or knife
1/2 tsp freshly grated nutmeg
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/3 cup grated Parmigiano Reggiano, plus more for grating over top of gnocchi
1 1/2 - 2 cups flour
1/2 cup butter
2 tblsp. chopped fresh sage
whole sage leaves, for garnish
Place the potatoes on a sheet pan and roast in the oven at 450 degrees until knife tender, about 45 minutes or so. Peel them as soon as they are cool enough to handle.
Pass the russets and then the sweet potatoes through a ricer and gently spread them out in a thin layer on a baking sheet. Let them cool completely so that they dry out. (Sweet potatoes have more moisture than russets so they won't be totally dry....I think that's what makes these a little heavier than gnocchi made with only regular potatoes.)
Beat together the egg, salt, pepper, and nutmeg.