Sweet Potato Gnocchi with Maple Sage Glaze
Host School: Missisquoi Valley Union High School
Age Group: High School
Ingredients For the Gnocchi
3 pounds of sweet potatoes
1 cup of Ricotta cheese
2 tsp of salt
1 tsp ground cinnamon
1/4 tsp of nutmeg
1/4 tsp of cayenne pepper
2 cups of all purpose flour plus more table (1/4 a cup) (King Arthur Flour)
Maple Sage Glaze
3/4 cups unsalted butter (Cabot)
1/4 cup fresh sage leaves coarsely chopped
1 1/2 teaspoon ground cinnamon
1/2 cup of maple syrup ( MVU Maple Syrup)
1 1/2 tsp salt
Peel sweet potatoes slice thin and steam for 20 min. Once cooked mash
In a large bowl add about three cups of mashed sweet potato, ricotta cheese, salt, cinnamon, nutmeg, and cayenne pepper and blend until well mixed.
Add the flour, 1/2 cup at a time until a soft dough forms.
On a lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 8 equal balls, roll each into 1/4 inch thick pieces and cut into 1 inch by 1 inch squares.
Roll the dough over with the ends of a fork and put the formed gnocchi on a large baking sheet.
Bring a large pot of salted water to a boil and add the gnocchi in a few batches at a time and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Repeat until done.
While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until there is no more foam it begins to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Carefully stir the mixture. When the bubbles subside, toss the cooked gnocchi in and serve hot.