Recipe: Gnocchi with Creamy Sweet Potato Sauce
I'm not sure what inspired this dish, which features gnocchi ([nYO-kee] — potato dumplings) served with a creamy sweet potato sauce. The notion simply popped into my head, so that's what I made — I have no other explanation. It's remarkably rich and delicious, but not heavy. Its vibrant color is particularly appreciated in the midst of winter's dreariness, while its warmth and comfort provide sustenance.
- 1 half-pound red garnet sweet potato, peeled, cut into 1/2-inch dice
- 1-1/2 tablespoons butter
- 1/2 cup milk
- 1/4 cup dry white wine (I used Pinot Grigio)
- 1/2 teaspoon kosher salt
- generous sprinkling of freshly ground black pepper
- 1/4 teaspoon nutmeg
- 1 pound whole wheat gnocchi
- Parmesan cheese, for serving
Place sweet potato cubes into a medium saucepan and cover with water; bring to a boil, then cook over medium-high heat for 25 minutes until sweet potatoes are tender. Drain water. Return sweet potatoes to the saucepan and mash them roughly.
Turn heat to low. Whisk in butter, milk, wine, salt, pepper and nutmeg; cook, stirring occasionally, while preparing gnocchi.
Bring a pot of water to boiling; add gnocchi and cook according to package directions. Drain.
Place gnocchi onto a serving platter, and spoon sweet potato sauce over them. Sprinkle with cheese and serve immediately.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Feb. 22, 2012.