Ingredients
For the Gnocchi
2 medium size sweet potatoes (baked until fork tender,
then peeled and riced)
1/2 pound of strained unsalted ricotta
1 cup of all-purpose flour
1 tablespoon of truffle flour
1 large egg
Kosher salt to taste
White pepper to taste
2 tablespoons of Parmesan cheese
For the Butter Sauce
2 tablespoons unsalted butter
4 sage leaves
Juice of 1/2 lemon
Kosher salt
Method
1. Bring a large pot of water to a boil. Add salt.
2. Combine the potatoes with the ricotta, season with salt and place on a work surface. Make a well and place the egg in the center.
3. Mix the flour with the truffle flour, add to the potato mixture and start to work the dough until just combined (do not overwork).
4. Form into a ball.
5. Roll 1/4 of the dough into a long sausage and cut the gnocchi in small bite size pieces. Repeat with remaining dough.
6. Drop the gnocchi in salted boiling water and remove with a slotted spoon when they rise to the top.
7. L et air cool; add a touch of olive oil to prevent from sticking.
8. Melt the butter on low heat until it starts to brown lightly, add the sage leaves and the lemon juice. Remove from heat.
Assemble the dish
1. Reheat the gnocchi in simmering water in a colander.
2. Drain well and transfer to bowl. Pour butter sauce over gnocchi, combine well, add a touch of grated Parmesan cheese.
3. Divide the gnocchi in four warm plates and top with a slice of ricotta.
 |
| Sweet Potato and Ricotta Gnocchi |
