sweet potato gnocchi
This Sweet Potato Gnocchi is made with our Grade A Maple Syrup and our Garlic. Give this a try for dinner while there’s a cool crispness in the air!
INGREDIENTS:
2lbs of sweet potato
12oz. whole milk ricotta cheese
1/2 cup Parmesan cheese
2 tsp. salt
3 cup flour (more for dusting)
2 tbsp. Grade A Maple Syrup
2 cups of butter
2/3 cup half & half
1 tbsp. Bell-View Chopped Garlic
5–6 garden sage leaves
1/3 cup brown sugar
1/2 cup Parmesan cheese
broccoli on the side
DIRECTIONS:
Poke the sweet potato a few times with a fork and place on a baking sheet. Place into a 400 degree oven and cook for 30 minutes. They may need more time depending on your oven. Once cooked, remove the skin and place in a bowl.
Mix the ricotta, parmesan, Maple Syrup, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition.
Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9×5 inches. Cut a slice off of the loaf.
Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.
Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking.
Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add in sage, pumpkin pie spice, garlic, brown sugar, and Half & Half. Let cook for a moment. Then
add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches).
Then ad parmesan cheese and toss gnocchi with sauce. Serve with broccoli.