With Blistered Sage and Garlic Butter Sauce
Most commonly found in auto-immune protocols, we can often find recommendations to avoid nightshades; however, this does not mean we necessarily have to give up on all of our favorite foods. This nightshade-free pasta gives us all joy with significantly less guilt. In place of the potatoes, we have used multiple shades of sweet potatoes. In place of a tomato-based red sauce, we can enjoy fresh herbs infused in a light butter sauce.
I’ve found that the different colors of sweet potatoes have a slight difference in moisture, although not by much. You can easily adjust to the level of starch : moisture of the sweet potatoes in the stage when you add your flour. Have no fear, this is simple, fun, and delicious. I highly recommend making it a family affair and getting kids to help you.
My children are recommending that we nix the cookie plate for St. Nick and leave him a warm plate of freshly made gnocchi this year. I have a feeling he will be very grateful.
Sweet Potato Gnocchi with Blistered Sage and Garlic Butter
- 1 cup sweet potato, mashed or pureed You can choose any color for this.
- 2 eggs large
- 3 cups all purpose flour
- 1 cups ricotta or cottage cheese full fat
- 1 teaspoon salt
- 2 tablespoons softened butter
- 1 sprig fresh sage for sauce
- 3 cloves minced garlic for sauce
- 4 tablespoons butter for sauce
- 2 tablespoons olive oil for sauce
- 1 pot heavily salted water boiling
- In a mixing bowl, blend together the butter, eggs, salt, and cheese until evenly incorporated.
- Add in the mashed sweet potatoes.
- Gradually add in the flour, one cup at a time. You may need slightly more or less than recommended. Keep gently folding it in until dough is still workable, but no longer sticky.
- Once dough is fully combined, remove from bowl onto a lightly floured surface. Cut into 8 equal balls.
- One at a time, roll each ball into a rope about .5" in diameter.
- Slice ropes into bite size dumplings. Leave on your lightly floured surface, making sure that they do not stick together or dry out.
- Heat olive oil in a skillet on high. Gently bruise sage leaves in fingers and add to oil. Cook until blistered and then remove to the side.
- Reduce heat to low. Mince sage or leave on the side (depending on preference). Add butter and garlic. Stir occasionally.
- Boil gnocchi dumplings on high in small batches. They will float to the surface when fully cooked. Use a strainer to remove, and add them to the butter sauce.
- Take care to not burn the cooked gnocchi while cooking, but also make sure to not stir too roughly or you will make them mushy.
- Serve while still hot.