SWEET POTATO GNOCCHI!!
It's satisfying and very easy to make! With just a little bit of patience and excitement to go with it, you'll find yourself biting into deliciousness.
Sweet Potato Gnocchi with lamb sausage, oyster mushrooms, spinach, parmesan and brown butter is what's on the menu this week. Gnocchi is a bit of a process to make however, very well worth it. Invite friends or family over for some help and experiment together!
It all starts with cooking the sweet potatoes by roasting them in the oven. That will give it a nice flavor especially if some of it caramelizes. You can start making the gnocchi once you've mashed up the sweet potatoes. Mix in the flour, egg, ricotta and goat cheese until a ball of dough forms. Then roll the dough out into ropes and cut little squares. They don't have to be perfect because each one is uniquely shaped.
Bring a pot of water to a medium boil with salt and a few sprigs of fresh herbs like thyme or rosemary. Boil the gnocchi for about 3 minutes, they should float by then. Do not over boil or they will turn to mush and fall apart. Strain the gnocchi out with a spider strainer and lay out on an oiled sheet tray. Boil in batches if you have to.
Heat up a saute pan with butter or olive oil and lightly sear the gnocchi to get some color on them. Set aside again until you have the rest of your ingredients cooked and ready to go. Melt some butter then throw everything back in the pan and toss together!
Prep Time: 1 hour
Cook Time: 30 minutes
1. Preheat your oven to 400 degrees F. 2. Poke a few holes in the sweet potatoes and bake for 45 minutes or until soft and tender. When the sweet potatoes are cooked, open them in half, allow to cool, and finely mash them. 3. In a large bowl, mix together the sweet potatoes, ricotta, goat cheese, egg, salt, and flour. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be a little sticky. 4. Generously flour a clean counter and scrape the dough out onto it. Divide the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and lay out the gnocchi on a baking sheet that has been dusted with flour. Once these are made, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat. Can also be put in the freezer for use at another time. 5. Bring a large pot of salted water with a few sprigs of fresh herbs to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi and draining as much water as possible using a slotted spoon or spider strainer and lay out onto an oiled sheet tray.
6. Heat up a saute pan with olive oil and cook the lamb sausage and garlic. Toss in your mushrooms and stir. Once those are cooked, set aside separately. In the same pan, add more olive oil and sear the gnocchi until golden. You may have to sear in batches. Once seared, add the rest of the ingredients back in and finish with spinach and butter.