Sweet Potato Gnocchi With a Beer Butter Sauce

I used Ommegang Abbey Ale for the gnocchi's sauce. The slightly sweet flavors in it complement the sweet potato and make for an interesting sauce. The combination of the cheese, butter, and beer in the sauce smelled so good as it was cooking. I find that sweet potato gnocchi is a little harder to make than gnocchi with regular potatoes because the sweet potatoes are a lot more moist so it's harder to roll out without adding a lot more flour. Just resist the urge to add too much or it will not turn out right. I also added a russet potato to help out a little bit.

Ingredients:
3 medium sweet potatoes
1 russet potato
2 cups flour
1 egg
2 tbsp finely grated parmesan cheese
pinch of nutmeg
salt to taste

sauce:
3 tbsp butter
1/2 tsp cinnamon
1 tbsp brown sugar
3 tbsp finely grated parmesan cheese
1 tbsp flour
1/3 12 ounce beer
splash of half and half
salt to taste

Directions:
Make holes in the potatoes with a knife and microwave for 5 minutes on each side. Peel and smash the potatoes with fork. Add in the egg, nutmeg, salt, and parmesan cheese. Add half of the flour and knead with your hands on a flat floured surface. Add the rest of the flour and add a little more if needed until the dough holds together. It will still be slightly sticky. Section the dough into a few pieces and roll each one out into a rope. Cut into gnocchi sized pieces with a knife. Bring a pot of water to a boil. Drop the gnocchi into the pot in batches. When they float to the top they are ready to take out. For the sauce, melt the butter in a saucepan and add the rest of the ingredients, cooking until thickened.

4 comments:

  1. I'm making this tonight w/ some homebrewed belgian dark strong. You're so right, with the butter, cheese and beer, this sauce smells unbelievable.

    I also tried boiling off the alcohol (this beer is 11% ABV) before using w/ the sauce. Is this something you do regularly w/ beer and is it something we should do?

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  2. I don't really think it's necessary to boil off the alcohol. I've never had an issue with it in a dish. Even if the beer is high in alcohol, you're not using the whole thing and it's being distributed in the sauce and cooked so it's really not noticeable. But that's just my opinion :) Hope you enjoy the dish.. let me know how it comes out!

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  3. Actually didn't turn out too good. It was really moist, like you mentioned, and I think I added too much flour to try to compensate. Left the gnocchi really bland with a bit of a drying sensation. Other than that, the sauce was really tasty!

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  4. If anyone else has this problem you could try using a pastry bag or a ziplock bag with a corner cut off to squeeze the dough into the boiling water, cutting off pieces as you go. I've never done this myself, but I've heard of people that do it this way and it seems it would help so you don't have to add as much flour. You could also try blotting out as much moisture from the sweet potatoes as possible with paper towels.

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