Sweet Potato Gnocchi With Pecans and Brown Butter

Ingredients

3 baking potatoes (1 1/2 pounds)
2 mediums sweet potatoes (1 pound)
1 1/2 cups all-purpose flour, plus more for dusting
6 tablespoons unsalted butter
1 cup pecan halves, chopped

Preparation

1
Preheat the oven to 375°. Spread 1 1/2 cups of the salt on a baking sheet.
2
Set all the potatoes on the salt and bake for 1 hour, or until tender. Let cool.
3
Peel all of the baked potatoes. Work them through a ricer into a large bowl.
4
Mix in the remaining 2 tablespoons of salt, the egg yolks and 1 1/2 cups of the flour.
5
Turn the dough out onto a lightly floured work surface and knead it gently 3 or 4 times; add more flour if necessary to keep the dough from sticking. Cut the dough into 6 pieces and cover with a barely damp kitchen towel.
6
Bring a large pot of water to a boil.
7
Prepare a large bowl of ice water.
8
Working with 1 piece at a time, roll the gnocchi dough on a lightly floured work surface into a 3/4-inch-thick rope.
9
Cut the rope into 1/2-inch lengths.
10
Using your thumb, roll each piece along the back of the tines of a fork to make indentations.
11
Transfer the gnocchi to a lightly floured baking sheet.
12
Salt the boiling water.
13
Add one-third of the gnocchi and stir gently until they begin to rise to the surface, then cook until just tender, about 1 minute longer.
14
Using a slotted spoon, transfer the gnocchi to the ice water, then drain well on paper towels. Repeat with the remaining gnocchi. In a large bowl, toss the gnocchi with the olive oil. Spread on 2 baking sheets.
15
In a very large skillet, melt 2 tablespoons of the butter.
16
Cook the butter over moderate heat until it begins to brown, about 1 minute.
17
Add one-third of the pecans and cook, stirring, until toasted, about 2 minutes. Add one-third of the gnocchi and cook until golden brown and warmed through; transfer to a bowl. Repeat with the remaining butter, pecans and gnocchi in 2 more batches.
18
Serve immediately.

Tools

 



About

Compliments poultry dishes fabulously.

Adapted from Food and Wine

Yield:

1.0 servings

Added:

Monday, November 30, 2009 - 3:07pm

Creator:

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