8 to 10 servings
Ingredients:
2 red-skinned sweet potatoes (yams), about 1-pound,
rinsed, patted dry, pierced all over with fork
1 (11.5-ounce) container Temp Tee Whipped Cream Cheese
1 ½ ounces grated Parmesan cheese
2 tablespoons light brown sugar, packed
2 teaspoons plus 1 tablespoon salt
1 ½ cups matzah meal
1 ¼ cups potato starch
¼ cup unsalted butter
6 tablespoons chopped fresh sage plus whole leaves to fry for garnish
¼ cup chopped hazelnuts, toasted (optional)
Directions:
1. Line a large baking sheet with parchment paper.
2. Cook sweet potatoes in microwave on high until tender, about 5 minutes per
side. Cut in half and cool.
3. Scrape sweet potato flesh into a medium bowl and mash. Take 3 cups mashed
sweet potatoes and mix with Temp Tee Whipped Cream Cheese in a large
bowl. Add Parmesan cheese, brown sugar, 2 teaspoons salt, mix to blend.
4. Mix the matzo meal and potato starch together in a bowl and add ½ cup at
a time to the sweet potatoes until dough forms. Turn dough onto a surface
covered with a little of the matzo meal mixture, divide into 6 equal pieces.
5. Roll each piece into a 20 inch long rope gently against the counter. Cut into
small pieces and roll over tines of a fork to form the classic gnocchi indent.
Transfer to the prepared baking sheet.
6. Bring a large pot of water to a boil and add 1 tablespoon salt. Working in
batches, boil gnocchi until tender and floating at the top of the pot, 5 to 6
minutes. Remove gnocchi with slotted spoon and transfer to a clean bowl or
plate. At this point gnocchi can be eaten as is, covered in sauce or even frozen
for a future meal.
7. Prepare the sage butter sauce: Place the butter in a frying pan over medium
heat. When the butter has melted, quickly fry a few pieces of whole sage
for garnish (they are amazingly tasty even as a snack). Let them cook in the
butter until they turn dark green; remove and set aside.
8. Add the cooked gnocchi to the buttered pan and sprinkle on the rest of the
raw sage. Cook until gnocchi is nicely browned.
9. Serve on a plate and top with Parmesan cheese, fried sage leaves and some
toasted chopped hazelnuts if desired.
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