Categories: Pasta
Ingredients
- 1 pound sweet potatoes
- 2 to 3 cups all-purpose flour
- 1 egg yolk
- 1/2 teaspoon course (or Kosher) salt
- Honey-Caper Brown Butter
- 1 stick butter
- 2 tablespoons honey
- 1 teaspoon truffle oil
- Salt and pepper to taste
Directions
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eheat oven to 450. Using a fork or knife, pierce sweet potatoes all over and then bake until tender, 45 minutes for smaller potatoes, an hour or slightly more for larger potatoes. Allow to cool to room temperature and then remove and discard peel.
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Using a potato ricer or grater, rice potatoes into a large bowl. Add 2 cups of flour and egg yolk, stirring with your hands until the dough is soft, but not sticky. Add more flour if needed to sticky dough, additional sweet potato or water to dough that’s too dry.
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Divide the dough into 6 balls and roll each dough ball into a rope until it is about 1 inch thick. Slice the rope into 1-inch pieces and transfer to a dish. Repeat with all remaining dough balls.
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In a large pot of salted, boiling water, drop the dough in batches into the water and cook until firm, warmed through, but still tender, about 5-7 minutes. Remove using a slotted spoon, making sure they’re well drained, and transfer to a covered baking dish.
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Meanwhile, melt the butter over medium-high heat until butter is browned, not burned, and has a nutty color and smell. Remove from heat and quickly stir in honey melted and incorporated. Add truffle oil and toss into gnocchi. Serve immediately.