Sweet Potato Gnocchi With Pecans and Brown Butter
By: Yuna Wu
Published: Monday, November 30, 2009 - 3:07pm

Ingredients




1 1/2 cups plus 2 tablespoons kosher salt
3 baking potatoes (1 1/2 pounds)
2 mediums sweet potatoes (1 pound)
2 large egg yolks
1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons extra-virgin olive oil
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.

About


Compliments poultry dishes fabulously.  
Adapted from Food and Wine