Gnocchi had always been one of those dishes that I talked about, but never actually got around to doing —until now. And it's true what they say, it is easier to make than you think. This perfect-for-winter-weather recipe has a sweet cider reduction sauce that practically makes it dessert for dinner.
- 4 large sweet potatoes
- 2 cups apple cider
- ¾ cup all-purpose flour
- 2 egg yolks, lightly beaten
- Salt and pepper, to taste
- 1 tablespoon butter
- Fresh sage leaves
Scrub the sweet potatoes to remove any dirt then add them to a pot of salted water and bring to a boil. Once boiling, reduce to a simmer and cook the sweet potatoes until tender, about 25-30 minutes. Drain the water and let cool.
While the sweet potatoes are cooking, add the apple cider to a saucepan over medium-low heat and cook until reduced to about half a cup, about 20 minutes.
Once the sweet potatoes have cooled, peel and purée them, either by hand or with a food processor. In a large bowl, combine the puréed sweet potatoes, flour, and egg yolks, and season with salt and pepper.
Spoon the mixture into a piping bag with a ½ -inch round tip, or, alternatively, into a ziplock bag with the tip removed. Pipe out the dough into ½ to ¾-inch pieces over a pot of low-boiling water. Do this process in several batches, making sure not to crowd the gnocchi in the pot.
Once the gnocchi start to float to the top of the pot, remove with a slotted spoon and transfer to the pan with the cider reduction. Add butter, sage, and cook together for a few minutes until golden brown.