{"id":152061,"date":"2012-10-01T00:00:00","date_gmt":"2012-10-01T00:00:00","guid":{"rendered":"https:\/\/gracious-khorana.45-76-20-142.plesk.page\/sweet-potato-gnocchi-buttermilk-mornay\/"},"modified":"2023-06-26T17:13:49","modified_gmt":"2023-06-26T17:13:49","slug":"sweet-potato-gnocchi-buttermilk-mornay","status":"publish","type":"post","link":"https:\/\/localmilkblog.com\/2012\/10\/sweet-potato-gnocchi-buttermilk-mornay.html","title":{"rendered":"Ricotta & Sweet Potato Gnocchi with Buttermilk Mornay, Fresh Figs, and Pancetta"},"content":{"rendered":"
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So. I made this gnocchi on TV today. Wait. Let me rephrase that. I attempted<\/i>\u00a0to demonstrate how to make this gnocchi dough on TV today. What I actually<\/i> did was just kind of mush my hands around in a pile of egg yolk, ricotta, and sweet potato. Six minutes is, apparently, a lot shorter than it seems. I did, however, succeed in making a very brilliant mess. The mess, a real sticky, floury one, it was tops. So don\u2019t do that at home! Do what I say to do below instead. Then you will have beautiful, fluffy pillows of lightly spiced goodness. That said, it was such fun, a learning experience if you will, and next time I\u2019m going to fully embrace TV magic and come with everything already made. Everything. And there will be a next time. And that next time will be a dadgum pie. I will vanquish the short cooking demo TV segment with pie, you\u2019ll see.<\/div>\n
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After I was off camera I proceeded to finish making my dough in a calm fashion. I wasn\u2019t about to let perfectly good homemade ricotta and local sweet potatoes and egg go to waste. Them\u2019s, as they say, good eatin\u2019. I know gnocchi can have a reputation as a bit of a bear to work with, but I assure you this dough is exceedingly simple. (So simple, in fact, I\u00a0delusionally\u00a0thought I could do it in a few minutes my first time on camera\u2026)<\/p>\n

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All it takes is a sense of touch. Think with your fingers. You don\u2019t want your dough too sticky to handle nor do you want to add too much flour. So just add flour bit by bit, I usually start with half a cup and add 1\/4 cup at a time after that up to 1 1\/4 cups total. So just add it until your gnocchi is a workable, soft play-dough-like consistency. Adding too much flour will make your gnocchi tough, so easy does it. The excellent thing about this is once you\u2019ve made your gnocchi and lined them all up on your baking sheet like little soldiers you can freeze them (on the sheet tray to prevent sticking) and then toss them all in a ziplock in the freezer and keep them for up to 3 months. Which means that nothing stands between you and impromptu homemade gnocchi but a pot of boiling water, about 3 minutes, and deciding what to put with them. And I\u2019m here to help with that last part. Figs! Buttermilk mornay (aka cheese sauce)! Pancetta (aka bacon)! If this seems odd, just trust me. It\u2019ll be real good, baby. You\u2019ll see.<\/p>\n

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We eat a lot of sweet potatoes when they abound at the market, specifically, we eat a lot of baked sweet potatoes. Butter, salt, and little else. But even for sweet potato enthusiasts such as ourselves (I think the high levels of potassium excite us\u2026), baked sweet potatoes night after night can get boring. Herein lies the solution.<\/p>\n

The other great thing about these gnocchi are how affordable they are. I don\u2019t usually go on about how quick, cheap, and convenient things are (though these are all of those things). I think that sort of mindset and language reduces your meals to a love affair in the red light district. Even still, the beautiful thing about shopping at the market and using raw ingredients instead of preprepared ones is that you do save money in cutting out the middle man. Added bonus, you get a far better tasting product and your money goes to your community. Wins abound.<\/p>\n

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