Sweet Potato Gnocchi in Herbed White Wine Sauce
Leave it to Tieghan Gerard, creator of Half Baked Harvest, to dream up the simplest recipe in the universe for sweet potato gnocchi in herbed white wine sauce. The gnocchi itself is made with five ingredients, while the sauce takes just nine minutes to whip up.
A quick little tip from Gerard: Home-grown herbs are twice as flavorful as store-bought bunches (really). She uses Burpee fresh herbs because they’re designed to grow indoors on your windowsill, no backyard (or special lights) necessary.
BRB, we’re starting our own personal herb garden and working up an appetite for a giant plate of pasta.
Sweet Potato Gnocchi
2 medium sweet potatoes (about 2 cups once mashed)
½ cup whole-milk ricotta
1 large egg
2 to 3 cups all-purpose flour
1 teaspoon kosher salt
Herbed White Wine Sauce
6 tablespoons salted butter
1 shallot, chopped
2 tablespoons fresh thyme leaves
2 teaspoons chopped fresh rosemary
½ cup dry white wine
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
½ cup shaved Manchego or Parmesan cheese
1. Preheat the oven to 400°F.
2. Make the Sweet Potato Gnocchi: Poke a few holes in the sweet potatoes and bake until soft and tender, about 45 minutes. Halve them, let cool and then finely mash or puree.
3. In a large bowl, mix together the sweet potatoes, ricotta, egg, 2 cups flour and salt. Stir the mixture until just combined. If the dough seems wet, add more flour, 1 tablespoon at a time, until it can be formed into a ball. The dough should be sticky.
4. Generously flour a clean counter and scrape the dough out onto the counter. Cut the dough into four equal pieces. Working with one piece at a time, roll the dough into a rope about 1 inch thick and then cut into bite-size chunks. Repeat this process with the other pieces of dough and then place the gnocchi on a flour-dusted baking sheet. At this point, the gnocchi can be kept in the fridge, covered, for up to a day.
5. Make the Herbed White Wine Sauce: Heat the butter and shallot in a large skillet over medium-high heat and cook until the shallot is fragrant and the butter begins to brown, about 4 minutes. Stir in the thyme and rosemary; cook 1 minute. Add the wine and cayenne; season with salt and pepper. Simmer the sauce until it is reduced, about 5 minutes. Keep warm over low heat.
6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop them right into the sauce, tossing gently to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit. Serve topped with the shaved cheese.