Sweet Potato Gnocchi with Fried Sage and Pine Nuts

In Colorado, comfort food is completely legitimate until we turn the corner in May. Until then, blizzards, freezing winds, and the occasional balmy day are the norm in what we know as spring. Therefore, I’ll continue to cook and share my cozy recipes, and if you happen to be in a place where you are wearing short sleeves. . . Bear with me. And don’t rub it in.

After a quick scroll through my recent posts, it seems I’m obsessed with either soup or pasta. Still, I wonder — what’s wrong with that? We’ve also been doing some traveling, and I’ll share some food porn from our trips soon. For now, it’s pasta I’m stuck on. Gnocchi this time. Not in the least bit a quick dinner, but a labor of love. I had an excuse (special occasion, a dear friend who needed spoiling, and who likes good food), and that’s really all you need. That, and maybe several episodes streaming of Downton Abbey to get you through. It worked for me in the midnight hours, plus a little dark chocolate. If you have the opportunity to make these ahead and freeze them (uncooked), I would recommend it (not that I am ever that organized, but it always seems like a great idea). When it all comes together, the fried sage is sublime, and the gnocchi are pillowy and light. As all gnocchi should be. Buon appetito!

Sweet Potato Gnocchi with Fried Sage and Pine Nuts

recipe from Gourmet Pasta magazine, winter/spring 2013

Note: Serves 6 as a main course. Plan on about 3 hours or so of labor. Uncooked gnocchi can be frozen (first in 1 layer in a baking sheet until firm, then transferred to a sealable bag) up to one month. Do not thaw before cooking. The original recipe calls for fried chestnuts, but I personally don’t love them, so I used pine nuts instead.  

Ingredients:

• 1 and 1/4 lb. russet (baking) potatoes
• 1 large sweet potato (3/4 lb)
• 1 large egg
• 1/2 tsp. grated nutmeg
• 1/3 cup grated Parmesano-Reggiano plus more for serving
• 1 and 1/2 to 2 cups all-purpose flour
• 1/3 cup extra virgin olive oil
• 1 cup sage leaves (from 1 bunch)
• 1/2 cup toasted pine nuts
• 2 Tbsp. unsalted butter

Gnocchi Dough Preparation:

1. Preheat oven to 450°F with rack in middle.
2. Pierce russet and sweet potatoes in several places with a fork, then bake on a rimmed baking sheet until just tender, 45 minutes to an hour.
3. Cool potatoes slightly, then peel and force through potato ricer (or food mill fitted with fine disk) onto a baking sheet, spreading in an even layer. Cool potatoes completely.
4. Lightly flour 2 or 3 large baking sheets or line with parchment paper.
5. Beat together egg, nutmeg, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
6. Gather potatoes into a mound on baking sheet, and form a well in the center.
7. Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1 and 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
8. Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface (this rope will be about 3 feet long, just FYI). Cut rope into 1/2-inch pieces (I found kitchen shears made this work go fast). Gently roll each piece into a ball and lightly dust with flour.
9. Repeat with remaining dough. (Cue the non-stop-Downton-Abbey-episodes).
10. Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 ball at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side; transfer a formed to baking sheets.

Sage and Pine Nut preparation:

1. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.
2. Toast pine nuts in a dry pan over medium-low heat, tossing and stirring frequently, until golden. About 3-5 minutes. Remove immediately from pan into a small bowl to cool.

Sauce preparation:

1. Add butter to oil in a large skillet with 1/2 tsp. salt and cook until golden brown, 1 to 2 minutes. Remove from heat.

Cook Gnocchi:

1. Add half of gnocchi to a 6 to 8-quart pot of well-salted boiling water and stir. Cook until they float to the surface, about 3 minutes. Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi, transferring to skillet as cooked.
2. Heat gnocchi in skillet over medium heat, stirring to coat, until hot.
3. Serve sprinkled with fried sage and toasted pine nuts, and shaved Parmesano-Reggiano.