World of Gnocchi

· recipe ·

Purple Sweet Potato Gnocchi with Ginger-Scallion Butter

Ricotta softens the purple sweet-potato dough, while ginger, scallion, soy, and sesame balance its sweetness.

Purple Sweet Potato Gnocchi with Ginger-Scallion Butter

Time and servings

Prep
50 min
Cook
75 min
Total
125 min
Servings
4

Nutrition per serving

Calories
about 560
Protein
14 g
Fat
24 g
Carbs
72 g
  1. Bake the purple sweet potatoes

    Bake the purple sweet potatoes

    Pierce the purple sweet potatoes and bake them at 425°F220°C until completely tender. Split them so steam can escape, then scoop out the flesh while warm.

  2. Make a dry smooth base

    Make a dry smooth base

    Press the ricotta in a clean towel to remove loose whey. Pass the warm purple sweet-potato flesh through a ricer, or mash it thoroughly with a hand masher, and spread it out for 5 minutes.

  3. Mix the purple dough

    Mix the purple dough

    Fold the drained ricotta, the egg, 1/2 tsp3 g of the salt, and 1 1/2 cups180 g of the flour into the purple sweet potato. Add more of the listed flour only if the dough cannot hold together; stop while it is soft and slightly tacky.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Prepare the aromatics

    Prepare the aromatics

    Finely grate the ginger and thinly slice the scallions, keeping the white and green parts separate.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.

  8. Ginger and scallion whites cooking in butter

    Make the ginger-scallion butter

    While the water heats, melt the butter in a wide skillet and cook the ginger and scallion whites until fragrant. Remove from the heat before the scallions brown.

  9. Poach the gnocchi

    Poach the gnocchi

    Lower the gnocchi into the gently boiling water and lift them as soon as they float.

  10. Purple Sweet Potato Gnocchi with Ginger-Scallion Butter

    Coat and finish

    Turn the hot poached gnocchi gently through the ginger-scallion butter. Away from direct heat, add the soy sauce and sesame oil, then scatter over the scallion greens and sesame seeds. Add up to 1 tspup to 6 g of the salt only if needed.

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