Passover forces me to get creative in the kitchen. There is only so much matzah pizza my tummy can tolerate.
Last night, I took inspiration from this Cooking with Amy recipe for Sweet Potato Gnocchi, but I tweaked things a bit for my family’s preferences – and then tripled it for my family’s appetites!
The gnocchi was great! I could have eaten the whole pan myself. I only wish we had some grated Parmesan cheese – but I wasn’t willing to shell out the $9 for 6 ounces!
Sweet Potato Gnocchi with Sage Browned Butter and Walnuts
8(ish) sweet potatoes – to yield 3 cups mashed
3/4 cup Farmer’s or Ricotta cheese
1 1/2 cup matzoh meal
3/4 cup potato starch
salt and pepper to taste
1/2 stick+ unsalted butter
fresh sage leaves (the more, the merrier)
1/4 cup chopped walnuts (optional)
Grated Parmesan cheese (optional)
Cook sweet potato in 375° oven until tender. Remove skins and mash.
Add cheese, matzoh meal, potato starch and salt and pepper, and mix well (I used my hands).
Refrigerate for at least 30 minutes. Then, roll out several 1-inch wide rolls and cut into 1/2-inch size bits.
Shape each bit into a gnocchi-like piece. I found the best way was to round it slightly in both hands, then press my index finger into the gnocchi length-wise while curling it up on the other sides. Experiment – it will all taste good, regardless.
Meanwhile, bring a large pot of salted water to a boil. Drop in gnocchi and cook for about 6 minutes, until they rise to the top of the surface.
I don’t have a huge dairy pot, so I did this in batches, and used a slotted spoon to remove them. The water will turn orange – don’t be alarmed!
In a large frying pan, melt butter and add sage leaves, stirring until just fragrant. Add chopped walnuts (optional) and continue to cook for another minute or two.
Add the gnocchi and stir gently (they are a bit delicate) until slightly browned and “crispy” on both sides. Serve warm, with grated Romano cheese.
Have you gotten creative in the kitchen this Pesach? What dishes are you trying out in order to break away from the matzah madness? Please leave your recipes in the comments section!
(P.S. I’m so sorry I’m SO not a food photographer. Add that to my list of things to learn how to do this summer!)