Happy September, everyone! Sure, it’s still 86 degrees outside and yeah, there’s like four tropical storms brewing out in the Atlantic as I type this- but September 1st has always been (and will forever be) the start of the season for me and many other Autumnal Enthusiasts I know. I figured what better way to kick things off than with a comfort food recipe I whipped up earlier this week when I felt one of those first “chilly, late Summer breezes” roll through and immediately wanted something warm and cozy without having to break my cardigans out of storage.
And sweet potato gnocchi is long-overdue for it’s moment. It’s so good and so easy to prepare in a variety of ways! This way in particular is one of my favorites- especially for the upcoming season- and is sure to please a crowd!
WHAT YOU’LL NEED:
6 SERVINGS:
SWEET POTATO GNOCCHI:
- 2 medium sweet potatoes (about 2 cups once mashed)
- ½ cup whole-milk ricotta
- 1 large egg
- 2 to 3 cups all-purpose flour
- 1 teaspoon kosher salt
HERBED WHITE WINE SAUCE:
- 6 tablespoons salted butter 1 shallot, chopped
- 2 tablespoons fresh thyme leaves
- 2 teaspoons chopped fresh rosemary
- ½ cup dry white wine
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- ½ cup shaved Manchego or Parmesan cheese
WHAT YOU’LL DO:
1. Preheat the oven to 400°F.
2. MAKE THE SWEET POTATO GNOCCHI: Poke a few holes in the sweet potatoes and bake until soft and tender, about 45 minutes. Halve them, let cool and then finely mash or puree.
3. In a large bowl, mix together the sweet potatoes, ricotta, egg, 2 cups flour and salt. Stir the mixture until just combined. If the dough seems wet, add more flour, 1 tablespoon at a time, until it can be formed into a ball. The dough should be sticky.
4. Generously flour a clean counter and scrape the dough out onto the counter. Cut the dough into four equal pieces. Working with one piece at a time, roll the dough into a rope about 1 inch thick and then cut into bite-size chunks. Repeat this process with the other pieces of dough and then place the gnocchi on a flour-dusted baking sheet. At this point, the gnocchi can be kept in the fridge, covered, for up to a day.
5. MAKE THE HERBED WHITE WINE SAUCE: Heat the butter and shallot in a large skillet over medium-high heat and cook until the shallot is fragrant and the butter begins to brown, about 4 minutes. Stir in the thyme and rosemary; cook 1 minute. Add the wine and cayenne; season with salt and pepper. Simmer the sauce until it is reduced, about 5 minutes. Keep warm over low heat.
6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop them right into the sauce, tossing gently to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit. Serve topped with the shaved cheese.
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As you can probably tell, I added plenty more shaved parmesan to my dish once it was completed (you can never have too much cheese!) and it was absolutely delightful! The gnocchi was tender and soft, and the sauce was savory with a nice kick of heat from the cayenne.
I’ve got plenty of apple and pumpkin-centric recipes to share over the next couple of months, of course- but I’m so glad I had the opportunity to start with this one! Bring on the Fall!
xo
Coffee & Chiffon 