I took a trip to Whole Foods today, and it really got me in the mood for trying something new. I had a gift card from Christmas (thanks Aunt Patty!), so I was really excited to use it on some new things. I picked up some vanilla almond milk, which I had never had before, and I thought it was just great! What I was most excited about though was definitely this Madagascar dark chocolate bar with Sea Salt! It was a $5 chocolate bar, but it was pure bliss!
By the time I walked out, I had made up my mind that I would be making Sweet Potato Gnocchi with Gouda Cheese sauce for dinner. It sounded so fancy, but it was actually very simple. I’m really excited to share this recipe! Please don’t be intimidated, because I promise it was actually really easy — slightly time consuming, but easy.
Sweet Potato Gnocchi with Gouda Cheese Sauce
1 pound sweet potatoes (about 2)
3/4 cup ricotta cheese
1/2 cup shredded or grated parmesan
1 tablespoon brown sugar
1 teaspoon plus 1 tablespoon salt
1/4 teaspoon nutmeg
1 3/4 cup flour
2 cups milk
1/4 onion, chopped
1 teaspoon minced garlic
Salt and pepper, to taste
3 tablespoons butter
3 tablespoons flour
1 cup gouda cheese, shredded
Poke the sweet potatoes all over with a fork. Put potatoes on a plate and microwave 5 – 6 minutes on each side until tender. Cut in half and let cool. Scrape the sweet potato flesh into a bowl and mash with a fork. Use 1.5 cups of the mashed sweet potatoes and discard the rest.
Add ricotta and mash until blended.
Add parmesan, brown sugar, 1 teaspoon salt and nutmeg. Stir until well blended.
Mix in flour 1/2 cup at a time until a soft dough forms.
Turn dough out onto floured surface; divide into three equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky.
Cut each rope into 20 pieces. Your supposed to roll each piece over tines of fork to indent and make them look like traditional gnocchi, but I was really bad at it so I just didn’t do it.
Bring a large pot of water to boil; add 1 tablespoon salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Use a slotted spoon to lift out the gnocchi and set on a sheet pan covered with wax paper.
Now for the sauce! In a small sauce pot combine milk, onion and garlic. Place over medium heat and heat until tiny bubbles appear around the edges of the pan, about 5 minutes. Do not boil.
Remove pan from heat and let stand for 10 minutes. Remove and discard the onion and garlic. Cover to keep warm.
In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute.
Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Dip a wooden spoon in the sauce to coat it. Pass your finger through the sauce on the back of the spoon, it should leave a clean track.
Whisk in 1 cup of shredded Gouda cheese.
Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Drizzle sauce over gnocchi. Sprinkle with sage if you so choose. Enjoy!