gnocchi, gnocchi recipe

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    Yam Gnocchi

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    Gnocchi, or potato dumplings and pronounced NAW-kee, can be served a variety of ways with various different flavors. Try using yams or sweet poatoes to give the gnocchi its own built in flavor such as in this wonderful recipe.....and New England staple!


    • 1 Large yam, about one pound, (also known as a red skinned sweet potato) rinsed, patted dry and pierced all over with fork
    • 1/2 of a 12-Ounce container fresh ricotta cheese, drained in sieve 2 hours
    • 1/2 Cup finely grated Parmesan cheese
    • 1 Tablespoon (packed) golden brown sugar
    • 1 Teaspoon plus 1 tablespoons salt
    • 1/4 Teaspoon freshly ground nutmeg
    • 1 1/3 Cups (about) all purpose flour
    • 1/2 Cup (1 stick) unsalted butter
    • 3 Tablespoons chopped fresh sage plus whole leaves for garnish


    • Line large baking sheet with parchment paper.
    • Place sweet potato on plate; microwave on high until tender, about 5 minutes per side.
    • Cut in half and cool.
    • Scrape sweet potato flesh into medium bowl and mash; transfer 1 1/2 cups to large bowl.
    • Add ricotta cheese; blend well.
    • Add Parmesan cheese, brown sugar, 1 teaspoon salt, and nutmeg; mash to blend.
    • Mix in flour, about 1/2 cup at a time, until soft dough forms.
    • Turn dough out onto floured surface; divide into 3 equal pieces.
    • Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky.
    • Cut each rope into 20 pieces.
    • Roll each piece over tines of fork to indent.
    • Transfer to baking sheet.
    • Bring large pot of water to boil; add 1 tablespoons salt and return to boil.
    • Working in batches, boil gnocchi until tender, 5 to 6 minutes.
    • Transfer gnocchi to clean rimmed baking sheet.
    • Cool completely.
    • Preheat oven to 300°F.
    • Melt butter in heavy large saucepan over medium-high heat.
    • Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
    • Add chopped sage (mixture will bubble up).
    • Turn off heat.
    • Season sage butter generously with salt and pepper.
    • Transfer half of sage butter to large skillet set over medium-high heat.
    • Add half of gnocchi.
    • Sauté until gnocchi are heated through, about 6 minutes.
    • Empty skillet onto rimmed baking sheet; place in oven to keep warm.
    • Repeat with remaining sage butter and gnocchi.
    • Serve!

    As the main dish, we recommend the dijon ham accompanied with the baby carrots.
    As the starter, we recommend the shrimp appetizer.
    As a dessert, we recommend the blueberry martini.

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