Sweet Potato Ricotta G’nudi with Kale and Sage Brown Butter Recipe

Instructions

1. 1

   In a large bowl, place the sweet potato and ricotta cheese and salt, mix well.

2. 2

   Make a well in the centre and add about 1 cup of the flour. Using your hands mix the flour into the potato/ricotta mixture. Add more flour until you have used all of it. Mix well.

3. 3

   Cut into 5 equal pieces. Wrap in plastic wrap and refrigerate for about 30 minutes before forming the gnocchi.

4. 4

   Roll each ball into 1-inch wide rope. Cut each rope into 1½ -inch pieces. Place formed g’nudi on a parchment lined sheet. Continue with the remaining dough.**

5. 5

   To Cook: bring a large pot of water to boil, add salt (about 1 Tbs.). Add kale and cook for 5 minutes. Remove to a towel lined tray. Let the water come back to a boil, add g’nudi (about 1 rope worth at a time). Stir occasionally. Cook for about 5 minutes, they will float to the top, drain using a slotted spoon and place on a plate. Reserve the pasta water.

6. 6

   In a large fry pan heat butter and allow the butter to brown, about 5 minutes. Add the oil. Add the sage leaves, let toast for 2-3 minutes, remove with a slotted spoon to a heatproof bowl. Add the cooked kale, lemon juice and a big pinch of kosher salt, cook for 4-5 minutes. Remove to the bowl with the sage.

7. 7

   Add a little more oil to the pan and add the g’nudi and a big pinch of kosher salt, toss and the cook undisturbed for a few minutes or until browned a little.

8. 8

   Move the g’nudi to one side of the pan, add the sage and kale (and any accumulated juices) back to the pan on the opposite side of the g’nudi. Add a few tbsp. of pasta water and toss to combine. Transfer to a shallow bowl, sprinkle with pepper, parmesan and coarse salt. Makes about 40 large g’nudi or 2 g’nudi batches, each batch serves

9. 9

   The kale sage sauce is for 1 4-person batch.