I don’t know what it is but there is something about fall that makes food taste warm and comforting. One of my favorite meals is a simple Sweet Potato Gnocchi in a Pecan Maple Sage Sauce, it’s like all the flavors of fall wrapped up in one big bowl of comfort.
I honestly don’t know what I love most about fall! The crisp air. The cooler weather. The vibrant colors. There is just too much to love about this time of the year, however, I think I will have to go with the food!! My inner fat kid, I named her Tubby, comes out a lot this time of the year. She is fun and loves all things delicious, like this Sweet Potato Gnocchi in a Pecan Maple Sage Sauce.
No joke guys, these little sweet potato nuggets taste more like dessert than a side dish, and I may or may not eat them as a complete meal because they are that satisfying. The sweet potato gnocchi is sweet with a little cinnamon kick married with the depth and sweetness of a buttery pecan maple sage sauce with a hint of nutmeg. Folks it is heavenly!
Start by making the gnocchi, yes this takes time but it is so worth it!! Bake, peel, and mash your sweet potato in a big bowl. Add the ricotta, salt, cinnamon and pepper mix until everything is well combined. Slowly stir in flour until soft dough forms. Lightly flour a working surface and form the soft dough into a ball. Divide dough into 6 equal portions, roll out each portion into 1-inch wide ropes, cut each rope into 1/2-inch pieces then roll over the tines of a fork to make grooves to help hold sauce.
Boil gnocchi, in three batches, in salt water until they float to the top and are tender yet slightly firm. Remove from water with a slotted spoon, set aside, and repeat until the third batch is fully cooked.
Once all three batches are done start making the sauce. Melt butter over medium heat, add sage leaves, cook for 2 minutes. Remove from heat and carefully stir in cinnamon, nutmeg, maple syrup, salt, pepper, and pecans. Toss the cooked gnocchi with the pecan maple sage sauce. Transfer to a serving dish and serve.
So, if you have yet to feel in the seasonal fall mood, go whip yourself up a batch of this sinfully delightful sweet potato gnocchi in a pecan maple sage sauce, and allow the flavors of the season to warm your soul.
The simple flavors of fall all wrapped up in one big bowl of yummy Sweet Potato with Maple Sage Sauce!
- 1 Large Roasted Sweet Potato About 2 lbs
- 3/4 Cup Whole milk ricotta cheese
- 1 tsp Salt
- 1 tbsp Ground roasted cinnamon
- 1/4 tsp Freshly ground black pepper
- 1 1/2 Cups All-purpose flour +1/4 cup for the working surface
- 1 Stick Unsalted Butter
- 15 Fresh Sage Leaves
- 1/4 tsp Ground Roasted Cinnamon
- 1 tsp Fresh Shaved Nutmeg
- 3 tsp Maple Syrup
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 cup Chopped Pecans
Cut sweet potato in half, spoon out the flesh using a ricer mash the sweet potato into a large mixing bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until they are well mixed. Slowly add flour. 1/2 cup at a time until a soft dough is formed. Lightly flour a working surface and form the soft dough into a ball. Divide ball into 6 equal portions. Roll out each portion into a 1-inch wide rope. Cut each rope into 1/2 inch pieces, then roll the pieces over the tines of a fork. Set aside and continue making remaining gnocchi.
Meanwhile, bring a large pot of salt water to a boil over high heat. Divide the gnocchi into 3 batches. Add 1 batch at a time to the boiling water until gnocchi is tender but still firm to the bite. Stir occasionally, about 5 to 6 minutes! Drain the gnocchi using a slotted spoon and set aside onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
In a large saute pan over medium heat, melt butter. Once butter is melted, add the sage leaves, cook for 2 minutes. Remove the pan from the heat. Carefully (the mixture will bubble) Stir in the cinnamon, nutmeg, maple syrup, salt, pepper, and, pecans. Toss the cooked gnocchi with the maple sauce. Transfer to a serving dish and immediately.