Tag Archives: sage

Sweet Potato Gnocchi with Brown Butter Sage Sauce

I realize that this is more of an “Autumn” type of recipe, but there’s something about Sweet Potato Gnocchi that makes me go against the seasons.

Tulio is one of my Favorite restaurants here in Seattle. It’s a Northern Italian influenced place. Every time I go there, I get their Sweet Potato Gnocchi, as everytime I have some, it makes my eyes roll to the back of my head and lightly slam my hand on the table. This is a good sign.

This recipe is my attempt to recreate theirs. I think it came out fairly well, even though I’m more critical of my own cooking than I am of other’s.

It does take some time as there are several stages needed to get the texture you need for the dish. Expect anywhere between 1 1/2 – 2 hours.

  • 2 lbs of sweet potatoes
  • 6 oz. ricotta cheese, drained
  • 6 oz. creme freche
  • 1 cup grated Parmesan Cheese
  • 2 Tablespoons brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 3/4 cups Semolina Flour
  • 1 cup butter
  • 6 Tablespoons Sage, chopped

Bake or cook the sweet potatoes until the insides are tender. The quickest way to do this is to microwave the potatoes, 7 minutes per side. Make sure that the skins are pierced before placing them in the oven.

Once cooked, cut the potatoes in half and allow to cool. Scrape the potato flesh into a food processor and puree, and then transfer to a large glass bowl. Add the Ricotta cheese and Creme Freche and mix in well. Add Parmesan cheese, brown sugar, salt, nutmeg and cinnamon, mashing together as if you’re making mashed potatoes. Add the flour, 1/4 cup at a time. Once the flour is incorporated, you should have a soft gnocchi dough.

Place the dough on a floured cutting board and shape into a circle. Cut into six equal pieces. Roll out each of the pieces into a 1 inch thick, 20 inch long “rope”. Cut the rope into 1 inch pieces. Place in a seperate bowl and set aside. Feel free to flour the pieces if needed.

Bring a large pot of water to a boil. Working in batches, cook the gnocchi for 5-6 minutes. Drain and place in yet another dish. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. Add chopped sage. Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Repeat with remaining sage butter and gnocchi.

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves. Top with Mascarpone.

Serves 10 – 12 very happy people

Technorati Tags: Food, Recipes, Gnocchi

Turkey with Marsala-Sage Sauce

Turkey with Marsala Wine Sauce

This recipe is based off of an Italian one (called Filetto Di Tacchino con Marsala to be precise). But alas, I did not have any white truffles, which is key I’m led to believe. But this recipe is still is a good one. Both Tara and I were quite pleased with how this came out.

In conisdering this recipe, both Tara and I commented that the turkey breasts could marinate in Marsala wine and sage leaves overnight. If I make this again (and I sense I might), then I would do so.

  • 4 Turkey fillets cut from the breast, pounded
  • flour
  • 3 Tablespoons butter
  • 16-20 leaves of fresh sage
  • 1 cup Marsala wine
  • 4 Tablespoons butter (salted)
  • salt and pepper to taste

Season the fillets with salt and pepper, and dredge them lightly in flour shaking off the excess. Heat 3 Tablespoons of the butter in a skillet and brown the fillet gently on both sides.

Cook the fillets for 5 minutes on each sides, then transfer to a heated serving dish. Keep warm in oven.

Stir 2 tablespoons of the butter in the pan, scraping the bottom and add the sage, then add the Marsala wine. Stir well, add the remaining butter, stir and cook until all of the butter as been incorporated into the Marsala.

PLate the fillets and spoon the sauce over the fillet. Serve.

Serves 4

Lenticchie in Umido (Stewed Lentils)

I admit that I’ve been a bit passionless about lentils. It’s nothing to do with the recipes necessarily…it’s just that it’s…you know…lentils! The legumes for vegetarians. They’re so bland!

The recipe changed my mind. It’s so simple, yet the end result is wonderful! Pork fat, onion and sage…who knew that this combination would make such a wonderful combination.

  • 2 Tbsp virgin olive oil
  • 3 ounces pancetta, unsmoked if possible, diced
  • 1 teaspoon red pepper flakes
  • 1 small yellow onion, finely chopped
  • 5 fresh sage leaves
  • 1 3/4 cups of driedlentils
  • salt and pepper (to taste)

In a sauce pan, bring one quart of water to a boil.

As the water is heating, in a skillet, heat olive oil and add pancetta. As the fat renders,add red pepper flakes and saute for 2 minutes. Add the onions and sage and cook for five minutes.

Add the lentils to the skillet and coat with the oil and fat from the pancetta. Cover with the quart of (now) boiling water. Lid and simmer (185 degrees F) for 45-60 minutes. The Lentils should stay whole and yet nearly all the water should be absorbed. Salt and pepper to taste.