I had three goals in mind for this blog post.
Goal #1: Linda at Sound Harvest gave me a wonderful gluten free Sweet Potato Gnocchi recipe. I know many people, and you probably do to, who for one reason or another are abstaining from gluten. My goal was to pass this recipe on to you! Unfortunately, when I ran to the store to get the ingredients, I totally forgot the gluten free flour. Since that time, I actually went to the grocery store two more times, but forgot the flour on each trip. So here it is with all-purpose flour and a note on Linda’s gluten free version.
Goal #2: To let you know about Sound Harvest Delivery. Chuck and Linda pick up all sorts of food items directly from farms and small businesses and if you live in Whatcom County, they will deliver it right to your door. How great is that? Their list of groceries is growing all the time and changes from season to season. They are also the nicest people, I really love working with them! I encourage you to take a look at what they have to offer, it’s really a blessing to so many people!
Goal #3: I want to let you know that we started making Parmesan! Our first batch is aged 9 months and we are thrilled with how well it turned out. We have it at our Cheese Shop and it will hopefully be available through Sound Harvest very soon.
Sweet Potato Gnocchi with Sage Butter and Parmesan
- 2 – 3 sweet potatoes, I like the white skinned variety, but any will work
- All-purpose flour (or substitute Gluten Free*)
- 2-3 tsp chopped fresh rosemary
- 2-3 tsp salt
- 1 cup unsalted butter
- 12-15 leaves fresh sage, sliced thin
- Appel Farms Parmesan, grated
Bake the potatoes until soft. Allow them to cool until easy to handle then slip the skin off. Mash the potatoes until smooth. Add the rosemary and salt and mix well. I found that one teaspoon of rosemary and salt per cup of mashed sweet potatoes came out perfect. Amounts vary depending on the size of your sweet potatoes. Add the flour a little at a time, the amount will also vary. Keep adding flour until you get a stiff dough. Allow the dough to rest for 30 minutes.
Make the sage butter while the dough rests. Melt the butter in a large skillet over medium high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat and stir in the sage, set aside.
Place a small amount of gnocchi dough onto a lightly floured surface and roll it into thin “worms.” Cut off 1/2 to 3/4 inch pieces. You can cook them at this point or roll them on the back of a fork to get that signature “gnocchi” look. If you have a gnocchi board, that’s even better!
Working in small batches, drop them into boiling water and cook until they float, about one to two minutes. Scoop them out with a slotted spoon and toss them in the sage butter. Keep them warm as you cook more batches. Top with freshly grated Parmesan and serve warm.
*Linda uses Namaste Gluten Free Flour.