Ratings - Ease: 1.5/5, Taste: 5/5, Price: $
Scale: Ease out of 5, with 5 being easy and 1 difficult. Taste out of 5, 5 being delicious and 1 being disgusting. Price out of 5 dollar ($) signs, $ being cheap and $$$ being expensive.
Link to the video recipe:
Link to the written recipe:
Although I'll admit that I strayed quite a bit from the recipe for this one, it still came out really well. I followed the gnocchi recipe itself mostly, but I left out the ricotta in the dough, meaning all I used were the sweet potatoes, flour, and 2 eggs. They came out very nicely in my opinion, chewy like the ones you get in the restaurants, but maybe a bit too dense. I didn't follow the sauce at all really. Since the classic sauce for sweet potato gnocchi is brown butter and sage, I thought this would be a great time to make brown butter (where you let the milk solids in the butter toast) for the first time. My sauce consisted of 4 tablespoons of butter, which I browned, then 2 cloves of minced garlic put in once the butter is taken off the heat. To assemble the final dish, I took the boiled gnocchi, put them in the sauce's pan, added a little pasta water to give more volume to the sauce, tossed and stirred for a few seconds to emulsify everything, then sprinkled on some Aleppo pepper (a mild Syrian chili flake) at the end for color. This is definitely a time consuming and challenging recipe to make because of the part where you work with the dough, but it's extremely satisfying. The main reason I'd suggest this is that it's one of the few fresh pastas you can easily make without a pasta roller, something I don't have.
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