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Sauce for sweet potato gnocchi?

p
piccola Sep 27, 2010 06:16 PM

Hi guys,

I made a big batch of sweet potato gnocchi this weekend, and after the initial victory dinner, froze the remaining uncooked gnocchi for later use.

Here's the twist: I'm kind of tired of the standard butter-based sauces everyone seems to use. I also don't like to add sweetness to sweet potatoes, which rules out all the maple syrup, etc, branch of sauces. Plus I'm vegetarian (though not vegan).

So, with allllllll that in mind, what would you recommend, sauce-wise?

  1. biondanonima Sep 27, 2010 06:31 PM

    How do you feel about pesto? Or a walnut-sage sauce of some type? I love blue cheese with sweet potatoes as well - a gorgonzola cream sauce?

    8 Replies
    1. re: biondanonima
      c
      cgarner Sep 27, 2010 07:38 PM

      I saw it on a menu recenlty with a Frangelico cream/bread crumb topping

      1. re: cgarner
        alkapal Sep 27, 2010 07:45 PM

        i was just thinking of some nuts! that frangelico cream: maybe with some chopped hazelnuts in that crumb topping, too. sounds sweet and savory.

        1. re: alkapal
          c
          cgarner Sep 28, 2010 09:32 AM

          @alkapal, I have made mental note and am thinking of making it this weekend.

      2. re: biondanonima
        p
        piccola Sep 27, 2010 09:47 PM

        Pesto will definitely be on the list. I may try the blue cheese when I cook for myself, but my BF hates the stuff, so it'll have to wait until a solo night. :)

        I wonder if there's any way to make a chipotle-flavoured sauce...

        1. re: piccola
          c
          cgarner Sep 28, 2010 07:05 AM

          chipotles, a little smoked paprika, roasted cumin and coriander...

          Sweat a small onion finely dinced and a clove of minced garlic in about a Tblspoons of butter, add a little smoked paprika, roasted cumin and a little coriander, toast in the butter a bit, in a food processor or blender, whiz up 2 chipotles (the canned chipotles in adobo) with about a quarter cup of chicken broth, add to the pan, let that 'fry' a bit with all the other spices, add about a cup of cream... adjust salt (even a pinch of sugar would go well here) bring it to a light simmer for a minute or two, strain over your pasta.

          1. re: cgarner
            p
            piccola Sep 28, 2010 12:59 PM

            This. I am totally experimenting with this in the next couple days.

            1. re: piccola
              c
              cgarner Sep 28, 2010 04:35 PM

              Let me know what you think (oh and of course you can scale up or down on the chipotles depending on how hot you want it)

              1. re: cgarner
                w
                wynreb Oct 29, 2013 11:48 AM

                I just made this and it was AMAZING. I didn't have chipotle so put in some siracha sauce, I also added in red and yellow pepper. Loved it, thanks for the tip

      3. dcole Sep 27, 2010 06:55 PM

        I like sweet potato gnocchi w/ brown butter and Sage in the fall. Pretty classic pairing.

        5 Replies
        1. re: dcole
          biondanonima Sep 27, 2010 06:59 PM

          That was my first thought too, but the OP said she was tired of butter based sauces. I worship at the altar of butter and can't really understand how you could EVER tire of butter and sage, but hey, different strokes! :)

          1. re: biondanonima
            alkapal Sep 27, 2010 07:01 PM

            +1

            1. re: biondanonima
              p
              piccola Sep 27, 2010 09:44 PM

              Haha yeah, I kinda OD'ed on the sage-butter combo, thus this post. I'm trying to break out of that mold...

            2. re: dcole
              linguafood Sep 27, 2010 07:01 PM

              Ha! Beat me to it - I saw the title and immediately thought brown butter and sage.

              I'm also not fond of enhancing the sweetness in the sweet potato, so would choose something to balance it out. Some beurre blance with grated pecorino perhaps, and lots of fresh ground pepper. Or even some gorgonzola cream sauce with marjoram.

              1. re: linguafood
                alkapal Sep 27, 2010 07:25 PM

                gorgonzola is good. or how about some fresh goat cheese? too much?

            3. alkapal Sep 27, 2010 07:29 PM

              for new ideas, i'll often go to a site with recipes for the basic veggie or protein, to get some "fresh" ideas for pairing flavors. here is a site for sweet potatoes that i'm going to look around for new combinations. http://www.ncsweetpotatoes.com/component/garyscookbook/

              i'll also look for "foreign" ideas -- as those pairings quite often surprise me with interesting combos that would never have crossed my mind. one thing in the "latin flavors" link i just noticed was a pairing with tomatillos in a "mole" for shrimp tacos: http://www.ncsweetpotatoes.com/component/garyscookbook/index.php?option=com_garyscookbook&Itemid=0&func=detail&id=145

              ~~~~~~~~
              here is a bbc site where you can sort the sweet potato recipes by cuisine: http://www.bbcgoodfood.com/search.do?keywords=sweet+potato

              here is a greek pairing with fennel and feta. that is interesting, huh? i'm still working that out in my mind's taste buds. ;-). http://www.bbcgoodfood.com/search.do?...

              2 Replies
              1. re: alkapal
                linguafood Sep 27, 2010 08:15 PM

                sweet potato, feta, and fennel... far out!

                (can't really mind-taste it either)

                1. re: alkapal
                  p
                  piccola Sep 27, 2010 09:45 PM

                  Hey, great links! I'll poke around.

                2. m
                  madaprn Sep 27, 2010 08:12 PM

                  Sweet potato gnocchi would be great with walnuts, olive oil, garlic, parsley and marjoram, salt, pepper and grana padano or pecorino romano, prepared in a pesto like fashion in a mortar and pestle or blender. I toast the walnuts first. Sounds heavy but it is not.

                  1. davmar77 Sep 28, 2010 07:31 AM

                    my friend's restaurant used to serve them quick fried with creole sauce as an appetizer. of course it was a cajun place.

                    2 Replies
                    1. re: davmar77
                      alkapal Sep 28, 2010 09:35 AM

                      with tomatoes, onions, peppers?

                      1. re: alkapal
                        davmar77 Sep 29, 2010 06:25 AM

                        pretty much, and it worked.

                    2. chowser Sep 28, 2010 08:16 AM

                      I do a carbonara like one w/ bacon or pancetta but you could leave it out. I have when I'm out and it still tastes good.

                      I was thinking a spicy sauce, like an herbed olive oil w/ chipotle, would be good.

                      1. Karl S Sep 28, 2010 10:04 AM

                        How about a Thai peanut sauce?

                        1. c
                          cgarner Sep 28, 2010 11:58 AM

                          I just had a thought, what about going light and making a saffron broth and 'garnish' with some chantrelles or some other mushroom and a few asparagus. (saffron would bring out the natural sweetness of the sweet potato, and it would balance out with the earthy/meaty flavor of a mushroom)

                          1. greygarious Sep 28, 2010 04:49 PM

                            Mushroom cream sauce, with/without cheese.
                            A cream sauce with nuts, chives, and dried cranberries.

                            1. c
                              cathyeats Sep 29, 2010 07:03 AM

                              Anybody have ideas for sauces without dairy? I can't do the cheese/butter/cream thing....

                              1 Reply
                              1. re: cathyeats
                                c
                                cgarner Sep 29, 2010 07:26 AM

                                davmar77 (above) cajun style w/ peppers onions tomatoes

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