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Nov 17, 2012 06:31 PM

Sweet Potato Gnocchi Dough?

Hi All,
So every year I make Sweet Potato Gnocchi with Brown Butter Sage Sauce for Thanksgiving - but I always make it right before dinner. This year I am making the WHOLE dinner and fear I won't have time to do it all....
So my question: for a Gnocchi made of Sweet Potato, Ricotta and Flour - can I make the dough, cut it and shape it the day before and refrigerate it, or two or three days before and freeze it raw?
Anyone know?
Thanks so much!!!

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  1. Sure. No need to freeze if making it up to three days prior.

    9 Replies
    1. re: CapeCodGuy

      So I can make it monday and just flour it after cutting/shaping it, put it in a freezer bag and into the fridge?
      If I make it tomorrow (sunday) would I have to freeze it? I am making the entire meal so I am trying to prep as much as possible ahead of time...

      1. re: jbenson

        I'd be surprised if it's as hard and fast a rule as that. I AM sure, however, that my local fresh pasta shop has pasta that is 3 days old, and it's still fresh and excellent. Packaged fresh cheese based pasta usually has at least a 2 week window so I would think Sun.-Thurs. is safe. IMO,keep it fresh. Cook. Enjoy.

          1. re: jbenson

            You are welcome! I prefer fresh rather than fresh frozen,but that may be just me. that said. How about your recipe...never made gnocchi before, but LOVE to eat it!

            1. re: CapeCodGuy

              It is a Giada recipe....I had a hard time with it the first time because it can be really sticky but the trick is to really drain the ricotta and make sure the sweet potato is fully cooled so it is more dry.
              Makes 6-8 servings
              Ingredients For the Gnocchi: 2 pounds sweet potatoes 2/3 cup whole milk ricotta cheese (drained) 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

              For the Maple Cinnamon Sage Brown Butter: 1/2 cup unsalted butter (1 stick)
              20 fresh sage leaves 1 teaspoon ground cinnamon 2 tablespoons maple syrup 1 teaspoon salt 1/2 teaspoon freshly ground black pepper


              For the Gnocchi: Preheat the oven to 425 degrees F.

              Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

              Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi. When all Gnocchi are done, transfer to serving bowl.

              For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter by pouring the sauce over the Gnocchi. serve immediately.

              1. re: jbenson

                Thanks SO much! I'll give this a go some Sunday soon!

                1. re: CapeCodGuy

                  Excelllent...One more thing to note - you want to use Japanese Sweet Potatoes for this recipe - they are drier and starchier...they are more purple with a yellow inside...

                  1. re: jbenson

                    Whoa...that's a curve ball. Can't say I've ever seen Japanese Sweet potato. Where do you get them? Do regular sweet potatoes really ruin this dish?

                    1. re: CapeCodGuy

                      They might be called something else but the guy at whole foods called them that....I think it is also called a Garnet is just more deeper purple on the outside and yellow instead of orange on the inside. They are more starchy so you don't need nearly as much flour, which when making Gnocchi you want as little flour as possible...

    2. If you don't have room in the fridge, lay it flat on a cookie sheet in the freezer until frozen and then put it in a ziptop bag, cook from frozen. (if you don't freeze them flat and separate first they will clump together.)

      I make HUGE batches when I make it so we can enjoy it when I'm short on time.

      1 Reply
      1. re: weezieduzzit

        This is how I do it as well. It works wonderfully.