There are few recipes that have captured my heart in a way this one has. Prior to making this for the first time I was resolved to disliking sweet potatoes (or yams in this case). I had only ever had them at thanksgiving in a cloyingly sweet, marshmallow-topped mashed up mess (don’t tell my mom). They were something that I never wanted to include in my dishes due to that experience. I have come to love them and one look at my site will show that I now adore them.
I named this recipe “sweet potato gnocchi” but the discerning potato expert may notice that I didn’t actually use sweet potatoes, these babies are yams! The difference can be confusing to most since the outside of yams and real sweet potatoes looks quite similar. Once cut open the contrast is stark. Yams have a bright orange center, where a sweet potato will be white similar to a russet. Real sweet potatoes can also come in a wide variety, some even having purple centers! I have a feeling I’ll be coming back to this recipe to add a nice comparison picture for your viewing pleasure. Side note: many grocery stores don’t actually distinguish between real sweet potatoes and yams; many will sell yams marketed and labeled as sweet potatoes. Luckily, my Hy-Vee knows what’s up and does a great job of labeling them properly.
In my recipe I recommend baking your yams in the oven, but I have seen plenty of others simply microwave them to save on time. One drawback to this method is a loss in the depth of flavor achieved when the sugars in the yams caramelize on their baking sheet. I’ll forgive this minor culinary infraction, however; I understand not everyone wants to wait a darn HOUR for their potatoes to be done. Boiling them would also be a big no-no here as that leads to far too much water being absorbed by the yams and the need for more flour in your final product.
When I took these pictures, I was having a few friends over for dinner. I felt like adding a protein to the mix and opted for a pre-seasoned pork loin, nothing fancy, but it pared quite well and I have no quarrel recommending it as a nice addition to this dish. One thing that can involve your guests when making this recipe is to have everyone help roll out the dough and make their own version of the fluffy little pillows. This would also make a great “date night” dish, both to impress your partner in how great you are at cooking, and to involve them in the process and spend some quality time together making some yummy food. Besides, who doesn’t love getting a little messy with flour and drawing cute little hearts and shit on the table?
Where was I…. Oh yeah! Make sure to also use real Parmigiana Reggiano and for the love of god, do NOT use that powdered crap that comes in a plastic container with the shake top! I will know, and I will find you.
Yum
Sweet Potato Gnocchi with Rosemary Cream Sauce
soft fluffy pillows of flavorful gnocchi smothered in a browned butter, rosemary cream sauce.
Ingredients
For the sauce
- 4 tbsp butter
- 1 tbsp chopped fresh rosemary
- 1 cup heavy cream
- 1/3 cup fresh grated Parmigianino Reggiano plus more for topping
- 1 tsp grated nutmeg
- 1 tsp cayenne pepper
- salt and pepper to taste
For the gnocchi
- 2 medium sweet potatoes (or yams)
- 1/2 cup whole milk ricotta cheese
- 1 large egg
- 2-3 cups all purpose flour
- 1 tsp salt
- 1 tsp dried rosemary (optional)
Instructions
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Preheat oven to 400°F
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Poke holes in the potatoes with a fork and bake for about an hour or until soft. Cut in half and allow to cool. Remove skins and mash or puree in a blender/food processor.
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In a large bowl, combine the mashed potatoes, egg, ricotta, salt and flour and stir until combined. Start with 2 cups flour and add more in as necessary until the dough can form a sticky ball.
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Generously flour a clean counter and place your dough in the center. Cut the dough into four equal parts and roll each into 1in thick ropes. Slice bite-sized pieces of dough and place on a floured baking tray.
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Bring a large pot of (heavily) salted water to a boil. Add in the gnocchi a few at a time, making sure they don't stick together. They will be done once they float to the surface (about 3-4 minutes). Remove the cooked gnocchi with a slotted spoon or sieve and place in a large bowl or clean baking sheet.
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Divide the gnocchi into bowls and smother with your sauce. Top with grated Parmigiano, fresh rosemary, and some flakey salt if you'd like and enjoy!
To make the sauce
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Heat the butter in a large skillet over medium-high heat until it begins to brown, about 3-5 minutes (it will smell warm and nutty when done). Stir in the rosemary and slowly add the cream, whisking while you pour it in. Add in the Parmigianino, nutmeg and cayenne and continue to whisk until combined. Taste the sauce and add salt and pepper as needed. Reduce heat to low and keep it warm until your gnocchi are all cooked. If the sauce gets too thick, add some of the gnocchi water from your large pot to thin it out.