A little sweet, a little salty and all around scrumptious, this dish was the perfect remedy to get me through the mid-week, time-changing, coat-wearing-weather blues. Taking only minutes to cook, I make these delightful little dumplings often — usually with county ham & peas and a quick parmesan cream sauce — however, the delicate flavors of sweet potato and pure sweet maple beautifully captured the essence of this splendid fall season!
Gnocchi is not difficult to make and depending on your choice of sauce and accompaniments, it doesn’t take too long either. Instead of rolling out your dough and cutting each dumpling, you can save time by placing the prepared dough into a pastry bag and squeeze directly into the boiling water, as pictured below.
This is great when served as a starter or an accompanying side to the main course.
Recipe adapted from Epicurious.com
- 1 1/4 pounds russet (baking potatoes)
- 1 (3/4-pound) sweet potato
- 1 large egg
- 1/2 teaspoon grated nutmeg
- 1/3 cup grated Parmigiano-Reggiano plus more for serving
- 1 ½ to 2 cups all-purpose flour
- 1/3 cup extra-virgin olive oil
- 1 cup sage leaves (from 1 bunch)
- 3-4 slices of bacon
- 1 stick of butter
- 2-3 tablespoons maple
Preheat oven to 450°F with rack in middle.
Pierce potatoes with a fork, then bake until tender, 45 minutes to 1 hour.
Cool potatoes slightly, then peel and force through mill and onto sheet pan, spreading in an even layer. Cool potatoes completely
Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center. Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1 ½ to 2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Place dough in a pastry bag and cut the tip to about ½ inch thick. Set aside and made the sauce and bacon.
*To test the flavor and texture of the gnocchi, take a small portion of the dough with floured hands, form into a ball, and blanch in boiling salted water. When it floats, remove, taste, and adjust seasoning and flour.
Fry bacon until crisp and transfer to paper towels to drain. Set aside
Add butter to skillet and melt over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat and add the maple syrup (The mixture will bubble up). Season with salt and pepper.
Boil a large pot of salted water. Hold the pastry bag over the water and with a pairing knife cut off 1 inch sections of dough while squeezing into the water (as pictured below). Continue to work through half of the bag. Cook until they float to surface and become tender, about 3-5 minutes. Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.
Saute gnocchi in skillet over medium heat, stirring to coat in the sauce.
Serve sprinkled with sage and bacon.