These Gnocchi are not exactly the healthiest thing I ever made, but they are sure are a nice change of pace for Passover and the cream cheese in the dough adds a really nice richness. At least we get a boost of Vitamin A from the sweet potatoes.
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 one pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
- 1 11.5- ounce container Temp Tee Whipped Cream Cheese
- 1 1/2 ounces grated Parmesan cheese
- 2 tablespoons (packed) light brown sugar
- 2 teaspoons plus 1 tablespoon salt
- 1 1/2 cups matzo meal
- 1 1/4 cup potato starch
- 1/4 cup unsalted butter
- 6 tablespoons chopped fresh sage plus whole leaves to fry for garnish
- 1/4 cup chopped hazelnuts, toasted (optional)
Line a large baking sheet with parchment paper. Cook sweet potatoes in microwave on high until tender, about 5 minutes per side. Cut in half and cool.
Scrape sweet potato flesh into a medium bowl and mash. Take 3 cups mashed sweet potatoes and mix with cream cheese in a large bowl. Add Parmesan cheese, brown sugar, 2 teaspoons salt, mix to blend.
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.
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.
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.
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; set aside. Add the cooked gnocchi to the buttered pan and sprinkle on the rest of the raw sage. Cook until gnocchi is nicely browned.
Serve on a plate and top with Parmesan cheese, fried sage leaves and some toasted chopped hazelnuts if desired.