A yummy fall appetizer or side dish. It's very rich, so a little goes a long way!
Keyword pancetta, potato, sage, sweet potato
Prep Time 1hour
Cook Time 1hour30minutes
Total Time 2hours30minutes
3poundssweet potatoes(weigh them)
2cups part skim ricotta cheese
2 1/2 teaspoonskosher salt
1 1/2cupsparmesan cheesefinely grated
1/2 teaspoonfreshly grated nutmeg
3/4cup coconut flour
4 1/2cups all purpose flour
MAKE THE SWEET POTATO GNOCCHI DOUGH
Place the ricotta cheese in a sieve set over a bowl and let drain for 1-2 hours to remove excess water.
Preheat the oven to 400° and roast the sweet potatoes for about 1 hour until completely cooked and soft on the inside. Remove from the oven and let rest until cool enough to handle.
Remove the skins from the potatoes and discard. transfer the cooked sweet potato to a food mill or potato ricer and process so the flesh is completely smooth.
Add the ricotta cheese (discarding the excess liquid that has drained from it ) and mix until completely incorporated with the sweet potato.
Add the salt, parmesan cheese and nutmeg and mix well. Add the coconut flour and mix well. Transfer the dough to a work surface and form into a ball. Sprinkle with 1 cup of the flour and gently knead the flour into the sweet potato mixture. Continue to add flour one cup at a time until the dough comes together and is only slightly wet.
Form the gnocchi dough into a ball and use a pastry cutter or sharp knife to divide it into 6ths or 8ths (smaller if you prefer working with smaller batches of dough.
FORM THE SWEET POTATO GNOCCHI
This part is easier if you work with two people:Set up a large pot with salted water on the stove top. Bring to a gentle simmer.
Fill a large bowl with ice and water (this is an ice bath and it’s where you’ll transfer the gnocchi after they’ve poached in the simmering water. Lightly oil a half sheet pan and set aside.
One person is in charge of rolling, cutting and indenting the gnocchi.
Lightly flour a work surface. Place one piece of dough on the work surface and roll into a rope about 3/4” in diameter. Cut the rope into one inch pieces. Run each gnocchi gently over the back of a fork to create the telltale indentations.
The other person transfers the gnocchi from the simmering water after it’s cooked to the ice bath to shock and then to a lightly oiled pan.
Drop the gnocchi into the simmering water. When the gnocchi floats to the surface it’s done. Use a spider to transfer the gnocchi to the ice bath to stop the cooking.Transfer the cooled gnocchi to the sheet pan and roll around in the oil so the gnocchi don’t stick together.
Continue in this assembly line method until you've formed, blanched, shocked and oiled all of the gnocchi.
TO FREEZE SWEET POTATO GNOCCHI:
Line a sheet pan that will fit in the freezer with wax paper. Arrange gnocchi in a single layer so they aren’t touching and freeze until solid.
When the gnocchi are frozen solid, transfer to a freezer bag with a zip top and return to the freezer. Depending on the size of your freezer, you may have to do this in batches. ( I did.)
WAYS TO COOK SWEET POTATO GNOCCHI:
Poach them in simmering water until the gnocchi float to the top. Use a slotted spoon or spider to transfer gnocchi to a serving bowl. Top with your favorite sauce, ragout, or vegetables.Pan Fry them in butter with fresh herbs and top with parmesan cheese.Deep Fry the gnocchi until they float. Use a spider to transfer to a dish lined with paper towels and top with grated parmesan cheese or other toppings.