Pan Seared Sweet Potato Gnocchi with Pumking & Brown Butter Sauce


I'm the worst blogger ever. October is already pretty much over, but here is my Pumking gnocchi. I've been super busy with midterms and I had a series of colds so making blog posts has not been priority. But enough with the excuses.

This dish has some really nice Fall flavors just in time for the nice weather here in Florida. It's all pretty much in the title: pan seared sweet potato gnocchi, Southern Tier's Pumking beer, brown butter, crispy sage, and parmesan cheese.

I had never seared gnocchi before but I really liked the little bit of crunchy texture that it added. Pumking has a wonderful spicy pumpkin pie flavor that when combined with browned butter is hard to top. I just added some sugar to balance it out and it made for a delicious sauce. The crispy sage and parmesan cheese didn't hurt either. Yum yum.



Ingredients
Gnocchi:
  • 2 medium sweet potatoes
  • 1 medium russet potato
  • 1 egg, beaten
  • 2 cups flour
  • 2 tbsp grated parmesan cheese
  • pinch of nutmeg
  • salt to taste
  • butter to sear the gnocchi
Pumking & Brown Butter Sauce:
  • 4 tbsp butter
  • 1 cup Pumking
  • 1 tbsp sugar
  • salt to taste
Crispy Sage:
  • 20 sage leaves
  • olive oil
  • salt to taste

Directions:
Gnocchi: Prick the potatoes a few times with a knife or fork. Microwave for about 5 to 10 minutes per side (depending on your microwave) until easily pierced with fork. Peel the potatoes and mash them (I used a potato ricer). Lightly flour a flat surface. Place your mashed potatoes on the surface and add one cup of the flour, salt, parmesan cheese, nutmeg, and the beaten egg. Knead with your hands and add more flour as needed until the dough stays together.** Roll the dough into a ball and separate into a few sections. Roll each section into a rope and cut into 1 inch pieces. To make the ridges, roll the pieces on a fork like this. Bring a pot of water to a boil and drop in the gnocchi in batches. When they float to the top, remove with a slotted spoon.
** It's not a bad idea to boil some water and test a piece of dough  to make sure it holds together and does not need more flour before forming all of it.

To sear the gnocchi:
In a large pan, melt one tablespoon of butter over medium high heat. Add the gnocchi in batches and cook until they brown on each side. Remove gnocchi from pan.

Pumking Sauce: Add 4 tablespoons of butter to the pan. When the butter starts to brown, add 1 cup of Pumking, the sugar, and salt to taste. Simmer for about two minutes and remove from  heat.

Crispy Sage: Heat olive oil in a small pan over medium high heat. When oil is hot, place sage leaves in the pan in batches. Fry on each side for about 15 seconds, until they are crisp and appear to be sparkling. Place on a plate lined with paper towels and sprinkle with salt.





4 comments:

  1. Looks so good. What did you pair it with or are you leaving me to my own devices? I am thinking a milk stout.

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  2. DROOL. I absolutely love gnocchi.

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  3. Hi Vanessa,

    I know I had checked-in with you earlier about your shrimp and grits, but since there wasn't an actual recipe, I figured it best not to share on CB.com. This one looks like all the instructions/measurements are here. Would you mind if we shared it on CraftBeer.com? It looks amazing!

    Meghan

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    Replies
    1. Meghan,
      I wouldn't mind at all. I would be honored :) Thank you!
      -Vanessa

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