Sweet Potato Gnocchi with Buttermilk Sauce

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Let me tell you right from the beginning that I will never be making gnocchi by hand again.  Ever again.  Unless I have like 10 people helping me.  These little potato wonders took me forever to form.  My feet were hurting me and I was bored out of my mind.  So, while I’m posting this recipe I don’t recommend making it unless you have help, at least two other people (10 people is a little over the top).

The buttermilk sauce was to die for, so I will be making that again.  Just not with home made gnocchi.


2 pounds sweet potatoes (as close as you can get
1 large egg yolk
1 container whole milk ricotta
2 cups all purpose flour (plus a little more if needed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1) Cut the sweet potatoes into about 3″ pieces and stab all over with a fork, wrap in a damp paper towel and steam in your microwave until they are tender all the way through when pierced – they need to be super tender.  Rotate every 5 minutes per side for medium sized potatoes (it took about 20+ minutes).  You can also roast the potatoes in your preheated 400° F oven about 50-60 minutes.
2) While the potatoes are still hot carefully slice in half and then scoop out the flesh.  If you have a potato ricer push the innards through it – I didn’t have one and just shredded with a box grater.
3) After the shredded potatoes have cooled to room temperature add the egg yolk, crumble the ricotta on top, and sprinkle 1/2 cup of the flour on top.  Cut in those ingredients with a spatula using a chopping motion until mixed.  Add in an additional 1/4 cup of flour at a time and fold it in.  After the dough is not sticky you can use your hands (make sure that they are lightly floured).  Use additional flour as needed so that the dough is not sticky (think of bread dough).
4) Gather the dough into a ball, lightly pat dough into a disc, and then form it into a compact log and let it rest for 5 minutes.
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5) Cut log into 8 segments. Lightly flour your counter or board.  Roll one segment out at a time into 1” thick logs cutting the logs into individual 1″ pieces.   You can create grooves by  rolling on a gnocchi board or with the tines of a fork (what I did).  Place your formed gnocchi on a plate and refrigerate until ready to cook.  They can be frozen on the sheet and then placed into a ziplock bag and kept in the freezer up to 3 months, once you are ready to cook them place directly into boiling water.
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Buttermilk Sauce:
2 tablespoons butter
3 tablespoons all purpose flour
2 cups buttermilk
1/4 teaspoon salt
2 teaspoons ground nutmeg
1 teaspoon cayenne (more if you want an extra kick)
1/2 cup packed grated gruyere cheese (about ½ cup, packed)
1) Melt the butter over low heat, once melted gently stir in the flour.  Bring the mixture to a bubble on medium low and let cook about two minutes – do not brown or burn!! In another pot warm buttermilk slowly and add the salt until just warm – do not let it get too hot or it will curdle!!
2) Slowly pour the warm buttermilk into your roux (butter and flour) whisking vigorously. Bring this mixture to a boil over medium high heat being sure to whisk constantly until the sauce has thickened.
3) Once it has remove from the heat and stir in the nutmeg & cayenne to taste.  Then stir in the shredded cheese until it has fully melted.  Taste and adjust the seasonings if needed.
To Serve:
12 figs, quartered (if you can find fresh hooray! if not dried work perfectly well)
6 slices pancetta – fried crispy and crumbled
fresh chives – chopped fine
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1) Bring a large pot of salted water to a boil. Add the gnocchi. Give them a gentle stir after a few seconds to prevent sticking. Cook about 5 minutes or until they float to the top. Remove and drain.
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flour on the forehead!

2) Toss with the buttermilk sauce, pancetta, and figs.
3) Sprinkle with the chives and serve immediately.

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Gnocchi with Roasted Cauliflower with Curry-Coconut Crème Fraîche Sauce

Gnocchi with Roasted Cauliflower (98) WM

This dish was amazing.  The favors were out of this world.  I typically have curry in Indian dishes, and never with creme fraiche, cauliflower or gnocchi. Wowzers.

serves 4

For the roasted cauliflower:
1 head of cauliflower, cut into florets
2 tbsp olive oil
1 tsp kosher salt

Preheat your oven to 450°.  Toss the cauliflower with olive oil and salt in a glass baking dish.  Roast for about 30 minutes stirring occasionally until the cauliflower is lightly browned – you will be pan cooking so you don’t want the cauliflower to be too brown.

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For the sauce:
1 can coconut milk
1 container crème fraîche
Roughly 6 tablespoons panang curry paste (Mae Ploy brand – it is moist, not dry)
Minced cilantro

Combine the can of coconut milk, crème fraîche, and panang curry paste in a small saucepan.  Heat over medium-low heat, whisking to remove any lumps in the coconut milk and curry paste.  Whisk constantly, and when warm, turn to low heat, and continue to whisk.  At the very end stir in cilantro.  I’m not exactly sure how much curry paste I added, the curry paste has amazing flavor and isn’t terribly spicy – just add enough to satisfy your taste buds.

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For the dish:
all of the above

4 cloves of garlic, minced

2 tbsp butter

2 packages of gnocchi

Bring a pot of salted water to a boil.  Add the gnocchi and let cook until puffy and floating (around 5 minutes if using fresh gnocchi, around 8–10 minutes if frozen).

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While gnocchi is boiling, warm the butter in a skillet or saucepan over medium heat.  When sizzling, add the garlic, roasted cauliflower then add the cooked and drained gnocchi.  Saute everything until the gnocchi are nicely browned.

Serve with the roasted cauliflower and cover with the curry-coconut crème fraîche sauce.  Garnish with extra minced cilantro.

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Gnocchi with Roasted Cauliflower (104) WM