Sweet Potato Gnocchi with Smoked Gouda-Sage Sauce
cups peeled, mashed and cooled sweet potato (about 2 large or 4 small potatoes)
cups Gold Medal™ unbleached all-purpose flour
teaspoon ground nutmeg
tablespoon light brown sugar
tablespoons unsalted butter
tablespoons Gold Medal™ unbleached all-purpose flour
cup shredded smoked gouda cheese
In a large bowl and using a fork, stir together sweet potato mash, egg, 2 cups flour, salt, pepper, nutmeg and brown sugar, adding more flour as necessary until dough is slightly sticky but can be picked up with your hands without sticking to them.
Transfer dough to a well-floured surface, roll into a ball and flatten. Divide into 8 equal pieces and roll each piece into a long rope about 1/2-inch thick. Place each rope on a floured baking sheet or plate and refrigerate for 30 minutes.
Remove dough ropes from fridge and cut each into 1-inch pieces; separate slightly. Using a floured fork, made a very slight indent in each piece to create ridges (or, roll each piece lightly over the fork tines).
Bring a large pot of water to a boil. Add gnocchi (you may have to divide into two batches, depending on how big your pot is) and boil, 3-4 minutes, until all the gnocchi floats to the top. Drain and place gnocchi on serving plates.
To make the sauce: In a small saucepan over medium heat, combine milk, onion, garlic and sage leaves. Heat until tiny bubbles appear around the edges of the pan, about 5-7 minutes (do not boil). Remove from heat, cover and cool 10 minutes, then remove onion, garlic and sage and discard.
In a separate medium saucepan over medium heat, melt the butter. Stir in flour and whisk until blended. Pour in milk and begin whisking constantly. Reduce heat to low and whisk until sauce is smooth and slightly thick, about 10 minutes.
Strain sauce through a strainer into a separate large saucepan. Whisk in shredded gouda cheese and cook over low heat, whisking constantly, until cheese melts and sauce is smooth and thick. Season to taste with salt and pepper.
Pour sauce over prepared gnocchi and serve.
- When combining the dough ingredients, stir with a fork. Otherwise, you risk over-kneading the dough, making it tough.