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Elevate your CSA share with our vibrant Sweet Potato Gnocchi. This recipe transforms a pantry staple into a gourmet delight. Surprisingly quick to make; your dinner partners will be very impressed when you whip this up for a weeknight dinner. Balance the sweetness of this "dirt candy" with the richness of ricotta and brown butter and the earthy tones of sage. We hope you love this recipe as much as we do!

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Yields6 Servings
Prep Time40 minsCook Time10 minsTotal Time50 mins

Ingredients

 1 lb Oak Spring Farm sweet potatoes, rinsed and patted dry
 6 oz ricotta cheese, low moisture or strained for 30 minutes
 ½ cup finely grated parmesan cheese
 1 tbsp light brown sugar
 1 tsp salt
 ¼ tsp ground nutmeg, freshly ground preferred
 1.50 cups all purpose flour
 ½ cup Daily Crisis butter
 3 tbsp fresh sage leaves, chopped

Directions

1

Line a large baking sheet with parchment paper. If your ricotta is on the wet side, add it to a wire strainer over a bowl and let some of the moisture drip out while you get the other ingredients ready.

2

Using a fork, poke little holes all over the sweet potatoes. I prefer to microwave them on high for 10 minutes, turning half way through, but you could also roast in the oven for 40 minutes at 425° F. Either way, they are done when tender and easily pierced with a fork.

3

Cut the cooked sweet potatoes in half and let cool for 5 minutes. Scrape the sweet potato flesh into a medium bowl and mash with a fork until fairly smooth.

4

Add ricotta cheese to the sweet potato and blend well.

5

Add the parmesan, brown sugar, salt, and nutmeg to the sweet potato mixture. Blend well.

6

Add the flour, 1/2 cup at a time until a soft dough forms. Turn the dough out onto a floured surface. Divide it into 3 equal pieces.

7

Work each piece into a 20 inch long rope (about 3/4 - 1 inch in diameter). Sprinkle the ropes with flour if sticky. Cut each rope into about 20 pieces (each piece should be 1.5 - 2 inches long).

8

Roll each piece gnocchi over the tines of a fork to give it the signature indents that help it hold onto sauce. Place each gnocchi onto the baking sheet. Try to keep them from touching each other, since they will tend to stick.

9

If you want to store the gnocchi for later, this is the time to do that. Place the baking sheet into the freezer until the gnocchi are fully frozen, then transfer them to a gallon ziploc bag. When defrosting them, separate them and lay them out on a baking sheet until they are soft.

10

Bring a large pot of water to boil. Add about 2 tablespoons of salt to the water (it should taste like the ocean). Working in batches, boil gnocchi until tender, 5-6 minutes. Transfer gnocchi to a clean rimmed baking sheet. Cool completely. This step can be done up to 4 hours ahead of meal time.

11

When ready to serve, place a large saucepan (wide with low walls and a heavy bottom) over medium-high heat. Add the butter and cook it until the butter solids start to brown and become a toffee color, swirling the pan to keep the butter from burning. Takes about 5 minutes.

12

Add the chopped sage. Season the butter with salt and fresh ground black pepper. When the sage has become crispy (but not burnt), add the gnocchi to the pan and sauté for about 5 minutes to warm the gnocchi and coat them with the butter sauce.

13

Divide the gnocchi and sauce into shallow bowls. Garnish with sage leaves and a sprinkle of parmesan cheese.

DifficultyBeginner

Ingredients

 1 lb Oak Spring Farm sweet potatoes, rinsed and patted dry
 6 oz ricotta cheese, low moisture or strained for 30 minutes
 ½ cup finely grated parmesan cheese
 1 tbsp light brown sugar
 1 tsp salt
 ¼ tsp ground nutmeg, freshly ground preferred
 1.50 cups all purpose flour
 ½ cup Daily Crisis butter
 3 tbsp fresh sage leaves, chopped

Directions

1

Line a large baking sheet with parchment paper. If your ricotta is on the wet side, add it to a wire strainer over a bowl and let some of the moisture drip out while you get the other ingredients ready.

2

Using a fork, poke little holes all over the sweet potatoes. I prefer to microwave them on high for 10 minutes, turning half way through, but you could also roast in the oven for 40 minutes at 425° F. Either way, they are done when tender and easily pierced with a fork.

3

Cut the cooked sweet potatoes in half and let cool for 5 minutes. Scrape the sweet potato flesh into a medium bowl and mash with a fork until fairly smooth.

4

Add ricotta cheese to the sweet potato and blend well.

5

Add the parmesan, brown sugar, salt, and nutmeg to the sweet potato mixture. Blend well.

6

Add the flour, 1/2 cup at a time until a soft dough forms. Turn the dough out onto a floured surface. Divide it into 3 equal pieces.

7

Work each piece into a 20 inch long rope (about 3/4 - 1 inch in diameter). Sprinkle the ropes with flour if sticky. Cut each rope into about 20 pieces (each piece should be 1.5 - 2 inches long).

8

Roll each piece gnocchi over the tines of a fork to give it the signature indents that help it hold onto sauce. Place each gnocchi onto the baking sheet. Try to keep them from touching each other, since they will tend to stick.

9

If you want to store the gnocchi for later, this is the time to do that. Place the baking sheet into the freezer until the gnocchi are fully frozen, then transfer them to a gallon ziploc bag. When defrosting them, separate them and lay them out on a baking sheet until they are soft.

10

Bring a large pot of water to boil. Add about 2 tablespoons of salt to the water (it should taste like the ocean). Working in batches, boil gnocchi until tender, 5-6 minutes. Transfer gnocchi to a clean rimmed baking sheet. Cool completely. This step can be done up to 4 hours ahead of meal time.

11

When ready to serve, place a large saucepan (wide with low walls and a heavy bottom) over medium-high heat. Add the butter and cook it until the butter solids start to brown and become a toffee color, swirling the pan to keep the butter from burning. Takes about 5 minutes.

12

Add the chopped sage. Season the butter with salt and fresh ground black pepper. When the sage has become crispy (but not burnt), add the gnocchi to the pan and sauté for about 5 minutes to warm the gnocchi and coat them with the butter sauce.

13

Divide the gnocchi and sauce into shallow bowls. Garnish with sage leaves and a sprinkle of parmesan cheese.

Sweet Potato Gnocchi