Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

The pasta for beginners, Gnocchi is incredibly easy to make.

Just as easy as just adding flour to potato until forms dough.

The Soft Boys- "Underwater Moonlight"

Mark Bittman's Sweet Potato Gnocchi

Ingredients

1 lb. sweet potatoes (about 2)
Salt and pepper
1 cup all-purpose flour
1/4 cup butter
15 fresh sage leaves
2 teaspoons maple syrup
1/2 teaspoon cinnamon
1 dash nutmeg

Directions

Start boiling a pot of water.

Peel the sweet potatoes and cut into small 1" chunks. Place in a microwaveable bowl with a little water and cover. Microwave for five minutes or until the sweet potatoes are done. Drain, season with salt and pepper, and mash with a fork.

Add about a half cup of the flour and stir. Continue adding the flour in small increments until you get a dough that you can handle. You want to add as little flour as possible to keep the gnocchi from being too dense. Pinch off a small piece and drop into boiling water to make sure it will keep its shape.

Place the dough onto a floured counter top (or cutting board). Divide in half and roll each piece into a 1/2 inch wide snake. Cut the dough into 1 inch long pieces and roll over the tines of a fork. Place shaped pieces onto a floured plate without them touching one another.

Cook the gnocchi in the boiling water in batches. You don't want there to be more gnocchi in the pot than can cover the surface of the water. The gnocchi is done about a minute after it starts floating.

While the gnocchi is cooking, melt the butter in a separate small saucepan. Once it is melted, add the sage leaves and continue to cook until the milk solids in the butter have browned. Remove from heat and add the maple syrup, cinnamon, nutmeg, and salt to taste.

Toss the cooked gnocchi with the browned butter sauce and serve hot.

Leftovers can be refrigerated and pan-fried the next day for a slightly different texture.

Autumn Sweet Potato Soup

 The first weeks of schools have started, and temperatures are finally starting to reflect the month.

 I am proud to announce: fall has arrived! 

And what better way to welcome it than soup is there?

 "Everyday Superhero" Smash Mouth

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large brown onion, peeled and diced
• 2 cloves garlic, crushed
• 2 1/2 lbs orange sweet potatoes (yams), peeled and cubed
• 1 lb zucchini, sliced
• 2 qts (8 cups) yellow vegetable stock or chicken stock
• 1 tbsp fresh thyme leaves
• 1 tsp cumin
• 1/2 tsp ground ginger
• Pinch of cayenne pepper (or more to taste)
• 3 medium tomatoes, peeled and diced (or 1 14 oz. can diced tomatoes)
• 1/2 cup creamy peanut butter
• Salt and pepper
• Chopped roasted peanuts or fresh thyme leaves for garnish (optional)

 Directions

Heat olive oil over medium till hot (not smoking). Sauté onion in the oil till it begins to turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.Add sweet potatoes, zucchini, chicken or vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes. Add diced tomatoes to the pot. Simmer for 5-10 minutes more until all the vegetables are tender. Stir the peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender till smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.

Sweet Potato Fries

Some of these got pretty burned as you can see from the picture,

but those that weren't literally burnt to a crisp were salty perfection, as is the way with fries.

"Tainted Love" Soft Cells

Ingredients:

• Olive Oil, for tossing
• 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
• 1 tablespoon salt, or to taste
• 1/2 teaspoon paprika

Directions:

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

From Food Network