– Hey guys. – Today, I’m gonna show you how to make a fantastic recipe for the fall. It’s my homemade sweet potato
gnocchis with sage butter. I love this recipe, because it has so many terrific flavors. And if you’ve never had a
homemade gnocchi before, it is definitely worth the effort. They do take a little time,
but none of it’s hard. And if you have a houseful
of relatives around or friends that can help out, even better. Let me show you how to put it together. So we are first going to begin by baking our potatoes. So I like to use an equal portion of Russet potatoes and sweet potatoes, because the sweet potatoes
are gonna give you all the flavor, but the Russet potatoes are gonna give you the better texture. I’ve tried it where
you do all sweet potato and they just end up too sticky and they don’t have
enough structure to them. So I do like to do half and half. So before they hit the oven, we’re going to rub each one with a little bit of olive oil. And this will help the
skins come off easily once they’re baked and will prevent it from drying out and becoming too crackly. And then you also want to
poke each one with a fork, just all around the potato to allow that steam to
escape as they bake. And then we’re gonna place them in a 400 degree Fahrenheit oven, for anywhere from 50 minutes to an hour, just until they’re nice
and soft and tender. And you do want to flip them over every 20 minutes or so, just to make sure that they don’t get too browned on one side, because they’ll kind of flatten out and then kind of burn a bit, and it’ll be hard to scrape out the flesh. Now once they’re still warm, we want to take our potatoes, peel off the skin, cut them into quarters. Now we’re gonna use this
really fun contraption known as a ricer, Which is a great thing to have on hand if you like to make mashed potatoes or really any potato dish, because you can put them in this ricer, squeeze the pressure of it, and you’ll see, you’ll get these beautiful rice sized bits of potato, which is going to allow our gnocchis to have a really nice light texture. And then once that’s done, you’re gonna make a nice well in the center of your potatoes and you’re gonna add an egg, a teaspoon of salt, an
eighth of a teaspoon of ground nutmeg. And then I like to start
with a cup and a half of all-purpose flour. And then what you wanna do is to start to mix that up with a fork, until a nice dough begins to form. And you’re gonna have
a half a cup of flour resting on the side. So the recipe calls for
one and a half to two cups. I don’t like to use the
two cups straightaway, because the idea is to try to get away with the least amount
of flower as possible, so you don’t end up with a tough gnocchi. So start there, then once the dough
starts to come together, take some of that remaining flour and start to mix it and incorporate it with the remaining flour, just until you get a gnocchi dough that is not sticky. So those sweet potatoes
will get a bit sticky, so just keep adding flour
until you can handle the dough without it sticking to you, then stop, don’t add anymore flour. Then you’re gonna cut
off a tennis ball size bit of dough and roll it out into a nice long snake, about 18 inches long or so. And then using a bench scraper, or you could use a knife too, you’re gonna cut your
gnocchis into one inch pieces. See how easy that was? And at this stage, you
have two ways to go. If you want to keep it real easy, you can leave your
gnocchis just like this. Transfer them to a baking sheet lined with parchment paper. It helps if it’s been dusted
with a little bit of flour. Or you can take this little gnocchi, put it on top of a fork, and roll it down the fork, and you’ll see it’ll create a really nice decorative surface. You could try that, and if you really like the look of it, keep going. But it does make it a little
bit more time consuming. I also find that it makes the gnocchi a little bit more fragile, which when you then go to boil them, sometimes they have a
tendency of falling apart. So really it’s up to you. Sometimes it’s just
easier to just cut and go. So this dough freezes really well. I would recommend cutting it though and freezing the gnocchi, as opposed to freezing the whole dough. It doesn’t do that well in the fridge for some reason. I think what ends up happening, is the dough starts to
get a lot of condensation and then you have to add more flour in order to get it to be pliable. But I find, you’ve come this far, go ahead, cut all those gnocchis, put them on a layered sheets of parchment on a big baking sheet, and then pop it in your
freezer until they’re frozen. At that point, you can
either serve all of them or you can portion them out and put them in little Ziploc bags, for individual portions. Then when it comes time to serve, I like to get my sauce all ready to go. And it couldn’t be easier. And for two people, you’re
going to use three tablespoons of butter, and once the
butter gets nice and foamy, we’re going to add some fresh sage leaves. I usually like to do
anywhere from five to six per person, so ten to
twelve will do the trick. And then go ahead and season with a little salt and pepper too. And then we’re just gonna
let this butter simmer with the sage And the sage is actually going to be getting nice and crispy while this is happening. And the butter is gonna start to brown a little bit, and that’s what we want. We don’t want to take it to the point where it starts to burn. We just want it nice and brown, because that’s gonna create
this beautiful nutty flavor. And when mixed with that earthiness of the sage, it is fantastic. And then take your sauce and
just place it off the heat and let it rest there at room temperature while you boil the gnocchi. Now this is the thing
about homemade gnocchi, it takes like two to three minutes and it’s done. Once it starts to rise up
to the surface and float, time to take it out, it’s done. Strain the gnocchi, get
rid of all the water. And then place it in our
skillet with the butter and then just very gently, because these are delicate, cover those gnocchis with all
of this beautiful sage butter. And then you can transfer
it to a shallow bowl and I like to garnish with a little bit of freshly grated Parmesan cheese. And you will see, you
will have one spectacular pasta dish on your hands. It’s so delicious. I hope you guys give this one a try and tell me what you think. Subscribe for more quick and easy recipes and I’ll see you back here
next week with another one. Until then, bye. (lively music)