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This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce. The idea was to do it in a stovetop mac and cheese kind of style.

I have never made a potato gnocchi before. Many moons ago I did a quick and easy ricotta gnocchi but I had never done a potato gnocchi. I have always been a little skittish to try to make gnocchi. I have always heard it is so temperamental. They can easily turn out gummy or too heavy. I didn’t have either problem with this recipe.

First and most important you need 1 pound of sweet potato. Wash and scrub the potatoes.

In the photos I as preparing a double recipe so that is why you see so many potatoes.

Pierce the potatoes with a fork. This is an opportunity to relieve some aggression or stress.

Microwave the potato for 5-6 minutes on each side, until tender.

Slice the potatoes in half and let cool.

Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add the ricotta cheese and mix together.

Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend.

Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn the dough out on a lightly floured surface, knead a few times and shape into a rectangle. Cut into 3 equal portions.

Here I divided the dough into 6 equal portions because, like I said, I was doing a double recipe.

Roll each section into a 1 inch diameter rope, flouring as needed.

Cut rope in half, and in half again. Cut the four ropes into 5 sections, finishing with 20 dumplings.

Roll each dumpling over tines of fork to indent.

Place the dumplings on baking sheet.

Bring a pot of salted water to boil. Working in batches, drop in the dumplings. Cook for 5-6 minutes, until tender. Drain and set aside on clean baking sheet. Let cool completely.

Time for the sinful cheese sauce. CHEEEEESE!

In a saucepan combine milk, garlic, onion and sage leaves. Place over a medium heat and heat until tiny bubbles begin to form along the edges. Do not bring to a boil. Remove from heat and let stand for 10 minutes. Remove and discard onion, garlic and sage leaves.

In another sauce pan, melt butter and add flour.

Cook and stir until blended, 1 minute.

You have made a roux!

Gradually add the milk, whisking constantly.

Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Dip a wooden spoon in the sauce to coat it. Pass your finger through the sauce on the back of the spoon, it should leave a clean track.

Now lick your finger. Very important step, don’t skip it.

Strain the sauce into an clean saucepan. Whisk in 1 cup of shredded Gouda cheese. Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Serve gnocchi drizzled with Gouda cheese sauce. Sprinkle with minced sage leaves and fresh ground nutmeg.

This was delicious and a little goes a long way. They may look small but they are very filling.

The cheese sauce was incredible, smooth with just a touch of smokiness from the Gouda. The gnocchi turned out light and tender. The one this I think I may do next time is pan fry them up a bit in a tiny bit of butter or olive oil to warm and crisp them up a bit. Otherwise I loved this dish. It was also a dish I managed to get by Obed without any meat. Granted his plate was doused in cheese sauce. In fact I am not sure if I saw gnocchi on his plate. Although I am sure it was there.

Get yourself some Gouda cheese sauce with gnocchi or gnocchi with cheese sauce, it’s up to you.

Print Recipe

Sweet Potato Gnocchi with Gouda Cheese Sauce (serves 4) (Bon Appetit Dec 2005)

Gnocchi

1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

6-ounces fresh ricotta cheese

1/2 cup finely grated Parmesan cheese

1 tablespoons (packed) golden brown sugar

1 teaspoons plus 1 tablespoons salt

1/4 teaspoon freshly ground nutmeg

1 3/4 cups (about) all purpose flour

Sauce (makes 2 cups)

2 cups milk, heated,

1/4 onion

2 cloves garlic

3 sage leaves

Salt and freshly ground white pepper, to taste

3 Tbs. unsalted butter

3 Tbs. all-purpose flour

1 cup Gouda cheese, shredded

Gnocchi

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5-6 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 1 1/2 cup to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 1 teaspoons 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. (Can be made 4 hours ahead. Let stand at room temperature.)

Sauce

In a small sauce pot combine milk, onion, garlic and sage. Place over medium heat and heat tiny bubbles appear around the edges of the pan, about 5 minutes. Do not boil. Remove pan from heat and let stand for 10 minutes. Remove and discard onion, garlic and sage leaves. Cover to keep warm.

In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute.

Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Dip a wooden spoon in the sauce to coat it. Pass your finger through the sauce on the back of the spoon, it should leave a clean track.

Strain the sauce into an clean saucepan. Whisk in 1 cup of shredded Gouda cheese. Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.