Sweet Potato Gnudi

Comforting and Indulgent

Comforting and Indulgent

Sweet Potato Gnudi

Total Time: 2.5 - 3hrs

Hands-on Time: 1-2hrs

Difficulty: Medium - You got this!

Serves: 4-6 People (28-34 Gnudi)

This recipe is inspired by the Italian dish Gnudi. A soft pasta style dumpling made using ricotta. Essentially an undressed ravioli, hence the name Gnudi, which translates to naked in English. These Gnudi are delicious, comforting and decadent. Making it a great addition to Thanksgiving dinner, Christmas, or a perhaps a romantic yet freaky dinner making Gnudi while gnudi. There's no judgement in the Rooted Kitchen!

TIME TO COOK

The Recipe

Ingredients:

2 Med-Large Sweet Potatoes (Approx. 500g each)
1 Container (454g) Ricotta Cheese (Or Vegan Ricotta – Click here for Sweet Simple Vegan’s recipe. Rated 4.9/5)
3-4 Cloves Garlic
1 Shallot
10-12 Sage Leaves
1 Cup All Purpose Flour
2/3 Cup Semolina or Cream of Wheat
1/8 Tsp Cinnamon
Pinch Nutmeg
1/4 Tsp Red Chili (Optional)
3/4 Cup Butter (Unsalted)
1/2 Cup Roasted & Chopped Walnuts
Vegetarian or Vegan Parmesan
Salt
Pepper

Egg Replacer:

1 Tbsp Corn Starch
1/4 Tsp Baking Powder
4 Tbsp Water

Note: You can complete up to Step 7 1-2 days in advance to save time on dinner day!

Step 1:

Preheat oven to 425°F
Scrub and clean the sweet potatoes.
Poke holes throughout each potato with a fork.
Wrap in tin foil.
Place wrapped potatoes in the oven once preheated.
Set time for 45-70mins (depending on the size of the potato).
Check potatoes around the 35-45 minutes mark by poking them with a knife. If the knife is hard to put through, the potato needs more time. If it goes through easily you’re ready!

Tip: Another way to prep in advance for this dish is to have the potatoes cooked and ready to go prior to starting this recipe. In this case, store the potatoes in the fridge after completing Step 3.

Step 2:

When the sweet potatoes are ready, remove them from the oven, open up the tin foil wrapper, cut them in half and allow them to cool down to room temperature for 15-20mins.

Step 3:

Once the sweet potatoes have cooled down, scoop out the flesh into a bowl.
Then mash the sweet potato using a fork or potato masher until smooth.

Tip: If time allows, cool the mashed potatoes in the fridge for 10mins. A cooler dough will be easier to work with in the later steps. If the mashed potatoes are around room temperature and time is running low, don’t worry you’ll be alright! The ricotta will help cool it down as well.

Step 4:

Prepare the egg replacer by mixing 1 tbsp corn starch, 1/4 tsp baking powder and 4 tbsp water in a bowl until everything is fully dissolved.
Add the slurry to the mashed potatoes.

Tip: Be sure to start mixing as soon as the corn starch and water are put together to avoid clumping.

Step 5:

Next, add the ricotta cheese (drain excess liquid if possible), 1/8 tsp cinnamon, 1/4 tsp red chili powder, a pinch of nutmeg and 1 tsp salt (or to taste).
Add 1/2 cup of flour.
Mix all the ingredients together until the dough starts binding. The dough will be slightly loose and will not fully ball as a pizza dough. It will be more of a loaf bread dough consistency.
Mix in the remaining flour as needed.

Tip: If your sweet potatoes or ricotta cheese contain more moisture you may need more flour. Add the flour in slowly. The more flour you use the less fluffy and creamy the Gnudi will be. See picture for the consistency of the dough.

Step 6:

Pour 2/3 cup of semolina into a bowl or plate.
Take a little bit of the semolina and sprinkle the bottom of a baking tray until lightly covered.

Step 7:

Place a pot of water on the stove, add a pinch of salt and let it heat up as the following are completed.
Using clean hands, take some of the dough and roll it into a ball.
Gnudi should be around the size of a golf ball (40-50g).
Take the ball and place it in a bowl of semolina and roll it around until the ball is covered.
Place the rolled Gnudi in the semolina layered baking tray and continue until the dough is done.

Tip: Try rolling and cooking the first Gnudi before rolling all of them. This way you can test if they will keep their form while boiling and you can taste for seasoning. If the Gnudi falls apart more flour could be used to bind the dough.

Also, the dough will be a little tacky but shouldn’t stick to your hands much (especially if cold). However, it may start sticking to your hands more after rolling a few Gnudi. You can use a spatula to scrape off the excess dough and continue rolling.

The Gnudi Roll!!

Step 8:

Once all the Gnudi have been rolled and the water is at a boil, start gently dropping the Gnudi into the water.
Do not overcrowd the pot as the Gnudi may stick together or break.
Stir the Gnudi in the pot lightly to assure none have stuck to the bottom.
When the Gnudi are ready they will float to the top. Delicately scoop them out and place them on a baking sheet or tray. Keeping each one separated.

If prepping in advance: At this point you can let the cooked Gnudi cool, wrap the tray in cling film and place in the fridge until the day of serving. At which point the following steps can be completed before serving.

Step 9:

Place a large pan on the stove on Med heat.
Add 1/4 cup of butter.
Once the butter has heated up, add the Gnudi to the pan.
Cook the Gnudi until a golden crust has formed and then flip to the other side (Approx. 2-4 mins/side).
After frying on both sides, set to the side on a paper towel to absorb excess butter and sprinkle a little salt over top.

Step 10:

Add another 1/2 cup butter to the pan.
Once heated, add the sage leaves to the butter.
Cook until crisp, remove and place on a paper towel to the side.

It smells sooo good in this kitchen right now!!

Step 11:

Reduce the heat for the pan of butter to a med-low.
Chop and add 3-4 cloves of garlic and the shallot to the butter.
Add a pinch of salt and pepper.
Cook until the garlic starts to turn slightly golden and then pour the buttery mixture into a bowl.
Keep the mixture warm until serving.

Tip: The garlic and shallot will continue to cook in the bowl while the butter is hot. To avoid burning pour the mixture as soon as a slight golden color is noticed.

If the butter mixture solidifies before serving, give it some quick heat in the microwave or place the bowl in another bowl of warm water.

Final Step!

Plate the Gnudi on a dish or bowl by piling 5-6 Gnudi.
Drizzle the garlic and shallot butter over the Gnudi.
Sprinkle some chopped and roasted walnuts.
Grate some parmesan over the Gnudi.
Place 1-2 pieces of crispy sage around the Gnudi and…
You did it! You awesome bundle of star dust, look at you making sexy food! Enjoy! 😉