Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
Serves: 105 gnocchi
- For the Gnocchi:
- 2 pounds sweet potatoes
- ⅔ cup whole milk ricotta cheese
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground black pepper
- 1¼ cups all-purpose flour, plus ⅓ cup for the work surface
- For the Maple Cinnamon Sage Brown Butter:
- ½ cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- For the Gnocchi: Preheat the oven to 425 degrees F.
- Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, ½ cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
- For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
Easy Shepherd's Pie
- 1 pound ground lamb or beef
- 1 medium onion diced
- 2 cloves garlic minced
- 10 oz frozen peas and carrots defrosted
- 10.5 oz can corn drained
- 10 oz can tomato soup or mushroom soup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon basil
- ⅛ teaspoon black pepper
- 3 cups prepared mashed potatoes
- 1 cup cheddar cheese shredded
- Preheat oven to 400°F.
- Cook lamb or beef, onion and garlic over medium heat until no pink remains. Drain any fat.
- Stir in soup, Worcestershire sauce, salt, basil and pepper. Spread into the bottom of a 2 qt casserole dish. Sprinkle with peas, carrots and corn.
- Spoon mashed potatoes overtop and top with cheese.
- Baked 25-30 minutes or until bubbly
Simple Garlic Shrimp
- 1½ tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- salt to taste
- 6 cloves garlic, finely minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons lemon juice
- 1 tablespoon caper brine
- 1½ teaspoons cold butter
- ⅓ cup chopped Italian flat leaf parsley, divided
- 1½ tablespoons cold butter
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1½ teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1½ tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.