February 2, 2011

dinner by eric

Before I started to enjoy cooking, most of our meals at home were made by Eric. He's definitely the better cook - I'm not afraid to admit it! It's actually really nice and probably much nicer for him now that I cook more often and he gets a break once in a while.

Gnocci is one of his favorite dishes but I've never been a huge fan. But recently I've been enjoying it more and I realized that its not that I don't like it, it's just that I don't like it as an entree. It's great as a side or an appetizer, but just too much if it's my entire meal. This weekend he decided to make gnocci for the first time using Giada's recipe and it turned out SO DELICOUS. Especially with the seared scallops he made to go with it. YUM.


Sweet Potato Gnocci with Sage Brown Butter (modified from Giada's recipe)


For the Gnocchi:
2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Sage Brown Butter:
1/4 cup unsalted butter (1/2 stick)
20 fresh sage leaves
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.

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. Transfer the gnocchi to a serving dish and serve immediately.

Seared Scallops


Olive oil


Season scallops with salt and pepper. Heat olive oil and cook scallops til brown. Simplest recipe ever.

We also had a bottle of wine that I've passed by numerous times at the liquor store but never tried (this bottle was a gift):


It was really good! Pleasantly surprised. Will definitley get this bottle again!


iheartpie said...

Wow - I want to make gnocci now! And good job keeping Eric's secret life as a master chef under wraps - that dish looks amazing - perfect weather for sweet potato.

Raving Fashionista said...

Oh I'm totally trying this recipe asap. Seriously, there are few things I love more than scallops and sweet potatoes, so this combination sounds like heaven on a plate! Thank you for sharing!!

xo www.RavingFashionista.com