Sweet Potato Gnocchi with Smoked Provolone Cheese Sauce

I managed to knock over my personal fan no less than four times yesterday.  I’m sure our downstairs neighbors were very confused each time a big crash emanated from beyond their ceiling.  I’ll be glad when we move to the house and the only thing afraid of the noises my clumsiness causes is the bunny.

Somehow the fan is still intact and working properly.  I wish I could say the same for my memory card reader, which suddenly stopped working for no reason.  It’s quite frustrating when electronics fail on you without warning, especially an item as crucial as that.  Without it, I can’t share my lovely pictures of food with you.

Or the pictures of Izzy perched upon my back.  There’s a reasonable explanation people.  I was in her pen brushing her, and in trying to move to a more comfortable position, I leaned forward to one side with my knees planted on the ground.  She scurried up my thigh and was on my back before I knew it.  I felt strangely conquered; like how a mountain must feel when someone plants a flag in its summit.

Hopefully my new card reader will arrive shortly.  I got my new one from Amazon, as the last one was from Best Buy, but I’m certainly not going back to buy the same model that broke inexplicably in less than a year.

Thankfully I make and photograph a ton of food, so I have plenty to post about while my camera’s memory card reaches maximum capacity.

I love gnocchi.  Make that sweet potato gnocchi smothered in a smoky provolone sauce and I’ll probably never leave the kitchen table.  I may also drink the cheese sauce as my accompanying beverage.

I loved making this meal.   I loved eating this meal.  I can’t wait to make it again, and I strongly urge you to try it.  You can even skip the homemade gnocchi part and just make the sauce to drench the store-bought variety.  Don’t worry, I won’t tell.

Sweet Potato Gnocchi with Smoked Provolone Cheese Sauce

Adapted from The Noshery

Makes 4-6 servings

For the gnocchi:

1lb sweet potatoes, rinsed, patted dry, and pierced all over with fork

6 oz  (3/4 cup) ricotta cheese

1/2 cup finely grated Parmesan cheese

1 Tbsp packed brown sugar

1 tsp plus 1 Tbsp salt

¼ tsp nutmeg

about 1 3/4 cups all-purpose flour

For the cheese sauce (makes about 2 cups)

2 cups milk

¼ cup diced onion

2 cloves garlic, sliced

3 fresh sage leaves

salt and freshly ground pepper, to taste

3 Tbsp unsalted butter

3 Tbsp all-purpose flour

1 cup smoked provolone cheese, shredded (you can sub in another cheese if desired)

First make the gnocchi.  Line a large baking sheet with wax paper. Place sweet potatoes on a plate and microwave on high until tender, about 5-6 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 1 1/2 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 1 tsp salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until a soft dough forms.

Turn dough out onto floured surface; divide into 3 equal pieces. Rolling between palms and floured work surface, form each piece into a 20” long rope (about 1” in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 or so pieces. Roll each piece over the tines of fork to indent. Transfer to prepared baking sheet.  You can freeze any gnocchi you won’t immediately eat at this stage.

Bring large pot of water to boil; add 1 Tbsp salt.  Working in batches, boil gnocchi until tender and they float, about 5 to 6 minutes. Transfer gnocchi to servings plates to cool.

Next make the sauce.  In a small saucepan combine milk, onion, garlic and sage.  Place over medium heat and heat until tiny bubbles appear around the edges of the pan, about 5 minutes.  Do not boil. Remove pan from heat and let stand for 10 minutes.  Remove and discard onion, garlic and sage leaves.  Cover to keep warm.

In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute.

Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. The sauce should cling to a wooden spoon or spatula, and leave a trail when a finger is drawn through it.

Strain the sauce into a clean saucepan.  Whisk in shredded smoked provolone (or cheese of your choice).  Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth.  Season with salt and pepper to taste.  Dress the gnocchi with the sauce, garnish with extra cheese and sliced sage leaves and serve!

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