Sweet Potato Gnocchi

I'm not a huge fan of sweet potatoes, but they've redeemed themselves in my book for this use. While in Austin a few weeks ago I had some sweet potato gnocchi that were insanely delicious; they were fluffy and super buttery and rich. Then I got a couple sweet potatoes in my CSA box around Thanksgiving so set off to make my own sweet potato gnocchi.

I substituted sweet potatoes for regular potatoes in my great-grandmother's gnocchi recipe and served them in a meat ragu which I'll also provide the recipe for here. Making everything is a big endeavor, but so worth it. I also discovered that the gnocchi in the meat ragu freezes quite well; just defrost and bake to before serving. As an easy alternative you can skip the meat ragu and toss the gnocchi in browned butter with fresh sage.

Ingredients:

• Meat ragu (recipe to follow)
• 2 large sweet potatoes
• 1 stick butter, melted
• salt
• approx 3 cups of AP flour 
• 2-3 egg yolks
• Parmesan, shredded

1. Wash the sweet potatoes and piece a few times with a fork. Place in oven at 400 for 45 minutes or until cooked through. Remove from oven and allow to cool enough to handle. 
2. Cut lengthwise and remove insides from skin. Put potato through ricer to get smooth texture. 
3. Place potato in large bowl and mix in melted butter and add 1 tablespoon of salt.
4. To make dough, start by combining the potato with an equal amount of flour (So if you have 2 cups potato use 2 cups of flour). I used a stand-up mixer with the paddle attachment and then dough hook, but you can use your hands too, but don't over mix. 
5. Once flour and potato is combined add 1 egg yolk and mix until combined. Continue to add 1 egg yolk at a time until dough comes together. Usually it takes 2-3 yolks. The dough should be spongy and just dry enough to handle. You can add more flour if dough is too wet. 
6. Place dough onto floured surface and shape into ball. Cut into 8ths so it's easy to handle.
7. Take each piece of dough and roll into long 1 inch thick rope. Then off 1 inch long pieces from rope. Dust pieces of gnocchi with flour. Using your thumb, roll each piece across a gnocchi board or around a fork and place on dusted sheet pan. 
8. Once all gnocchi are created, bring a large pot of salted water to rolling boil. Then gently place gnocchi into water in batches so they don't crowd and stick together. Cook for 4 minutes and taste gnocchi to make sure cooked properly and adjust cooking time if needed. Remove cooked gnocchi from water and place directly into warm sauce as others cook. 
9. Serve immediately, sprinkled with Parmesan. Or refrigerate/freeze in sauce and reheat by baking in covered dish. 

Meat Ragu Ingredients:

• 1 onion, chopped
• salt and pepepr
• 2 tablspoons olive oil
• 4 cloves garlic, chopped
• 2 tablespoons dried oregano
• 1/2 lb ground beef
• 1/2 lb Italian sausage, removed from casing
• 2 cups red wine (Merlot, Zin, Sangiovese, etc)
• 1-28oz can of tomato puree
• 1-6oz can of tomato paste

1. Heat olive oil in large pot. Add onion and garlic, season generously with salt and pepper and cook until begins to soften. 
2. Add oregano and cook for 2 more minutes. 
3. Add beef and sausage. Break up into small pieces and cook through. 
4. Pour in wine, tomato sauce, and tomato puree, and mix to combine.
5. Using immersion blender, puree only slightly (about half of sauce).
6. Allow ragu to simmer for 2 hours. It should be thick, but if it thickens too much add a little water.