It feels like fall here in Minnesota, and that is one of the best times for food. There is still tons of farm fresh produce but it is cool enough to make some of those rich, comforting dishes that are so perfect for fall. Currently I happen to crave sweet potatoes. I made some curry with sweet potatoes in it, a sweet potato hash, sweet potato burrito bowls, and tonight we had this yummy gnocchi!
I am kind of obsessed with sweet potato, pumpkin, and butternut squash pastas. I considered making ravioli, but gnocchi are a little less labor intensive. Not a lot less, but still. Every bit helps when you are tired and kind of just want to drink wine, watch some preseason football, and Skype with your sister.
Most sweet potato gnocchi recipes involve drenching your dumplings in melted butter. I wanted to go a little less fat encased and instead made a white wine sauce, with significantly less better. I also added kale and walnuts to give the dish a little more crunch and some actual health benefits.
Comfort food craving officially satisfied.
- 1 large sweet potato (sometimes called a yam in USA grocery stores for some unknown reason)
- 8 oz ricotta cheese
- 1 2/3 cup flour
- 1 tsp nutmeg
- 1 tsp all spice
- salt and pepper
- 1 cup dry white wine
- 4 T butter, diced into cubes
- 4 pieces of Tuscan Kale (Or type of your choice, I just had Tuscan on hand.)
- 1/4 cup (approx) chopped walnuts
- parmesan cheese, for serving
Start by peeling the sweet potato and cutting it into about 1/2 inch cubes.
Heat a pot of water over high heat until it is boiling. Add the sweet potato and cook for 8-10 minutes, or until soft.
Mash with a fork or potato masher until very smooth.
Add ricotta, flour, salt, pepper, nutmeg and all spice. Knead with your hands until all the ingredients are combined. It should form a soft dough, but not stick to your hands. Depending on the size of your sweet potato you may need to add more flour to keep it from sticking. Just don’t add too much, or you will end up with dense gnocchi.
Divide your dough ball into fourths and roll on your cutting board until they form a logs about the thickness of a finger.
Use your fork to make little ridges in the dough on each side of the roll, then cut into pieces about an inch long. It is ok if they look a little small, as they will expand while cooking.
Heat another pot of boiling water, with some salt and a little oil in the water. Cook the gnocchi in two batches, about five minutes each. This helps them to not stick together. Do NOT cook over five minutes, as that will make them a little too dense. Remove first batch after five minutes with a slotted spoon before cooking the second batch.
While the gnocchi are cooking, heat your white wine (I used a sauvignon blanc) in a small sauce pan. Take the stem off your Kale and cut it into small strips. After the wine reaches a simmer, add the kale and a bit of salt and pepper and bring back up to simmer. After 2-3 minutes, remove the pan from heat and quickly stir in the butter. Let the sauce rest off the heat until serving.
To serve the dish, spoon desired amount of gnocchi in each bowl. Top with kale and sauce. Then sprinkle generously with shredded parmesan and chopped walnuts.