Gnocchi – traditional Italian flour, ricotta and dumplings mashed potatoes. But you can cook them in american style, replacing ordinary potatoes with sweet potato. Then gnocchi get a more interesting sweet-spicy taste, especially in combined with amazing brown creamy sauce oils, maple syrup and aromatic spices. Shuffle the dumplings in sauce, and they will acquire a deep and rich woody aroma with a nutty note. This dish will be a luxurious treat for the autumn holiday table. Gnocchi can also be prepared in advance and to freeze. And before serving, boil the required amount. well and prepare delicious sauce for them is a matter of several minutes. Share with friends: 
Time: 55 minutes Difficulty: medium Servings: 6-8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Gnocchi
- 1 kg. sweet potato
- 2/3 Art. whole milk ricotta
- 1.5 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1 1/4 Art. flour + 1/3 tbsp. for work
Brown butter with maple syrup, cinnamon and sage
- 110 gr. butter
- 20 leaves of fresh sage
- 1 tsp ground cinnamon
- 2 tbsp. l maple syrup
- 1 tsp salt
- 0.5 tsp ground black pepper
Recipes with similar ingredients: sweet potato (sweet potato), cheese ricotta, cinnamon, black peppercorns, flour, butter, sage, maple syrup
Recipe preparation:
- Gnocchi: Preheat the oven to 218 ° C.
- Pierce the yam with a fork. Bake sweet potato until cooked, 40-55 minutes, depending on the size of the tubers. Cool a little. Cut in half and scoop the flesh into a large bowl. Mash up sweet potato pusher and transfer to a measuring glass. Measure out 2 tbsp. mashed potatoes and put in a large bowl. Add ricotta, salt, cinnamon, pepper and mix thoroughly. Add flour, 0.5 tbsp. at a time and knead soft dough. Lightly sprinkle flour onto the work surface and place on it is a ball of dough. Divide the dough into 6 equal balls. Roll up each ball into a rope 2.5 cm wide. Cut each rope into pieces of 2.5 cm. Roll the gnocchi on the teeth of the fork. The resulting put dumplings on a large baking sheet. Similarly form the remaining gnocchi.
- Meanwhile, pour water into a large pot and over high heat bring to a boil. Add gnocchi in 3 sets and cook, stirring occasionally until tender, but so that they are still remained solid, about 5-6 minutes. Using a slotted spoon, put the gnocchi on a baking sheet. Cover with foil so that they do not cool, and continue cook the remaining dumplings.
- Brown Butter Sauce: While gnocchi is being cooked, in a large skillet over medium heat, melt the butter. When butter melted, add sage leaves. Keep going cook by periodically shaking the oil in a pan until it subsides foam and dairy particles will not begin to darken. Take off pan from the fire. Add cinnamon, maple syrup, salt and pepper. Be careful, the mixture will begin to hiss. Mix gently. When bubbles subside, mix ready-made gnocchi into the oil mixture. Transfer the gnocchi to a serving platter and serve immediately.
