Sweet Potato Gnocchi Recipe

Bake or roast 1–2 medium sweet potatoes until very tender (about 45–60 minutes at 400°F / 200°C) or microwave until soft. When cool enough to handle, scoop out flesh and measure 2 cups. For a drier mash, spread flesh on a tray and let steam escape for 5–10 minutes.

Pass the warm sweet potato flesh through a potato ricer or mash very finely with a fork until smooth and mostly lump-free.

In a large bowl, combine 2 cups sweet potato, 1 cup ricotta, 1 lightly beaten egg, 1/4 cup grated Parmesan, 1 tsp salt and 1/4 tsp pepper. Mix until evenly incorporated.

Add 1 to 1 1/2 cups flour gradually, folding gently. Stop adding flour as soon as dough holds together and is slightly tacky but not sticky. Aim for a soft, slightly yielding dough; you may not need the full 1.5 cups.

Lightly flour your work surface. Divide dough into 4 pieces. Roll each into a log about 3/4" thick. Using a bench scraper or knife, cut into 3/4" pieces. If desired, roll each piece over the back of a fork or gnocchi board to create ridges.

Place formed gnocchi on a floured tray, keep lightly dusted, and rest 15–20 minutes to firm up.

Bring a large pot of salted water to a gentle boil. Meanwhile heat 2 tbsp butter in a large skillet over medium heat until foaming.

Cook gnocchi in batches: drop into rolling water and cook until they float plus 30–60 seconds (about 2–3 minutes). Remove with a slotted spoon and transfer directly to the skillet with butter to gently sauté until edges are lightly golden, about 1–2 minutes per batch. Keep warm on a plate.

While gnocchi rests, combine 1/2 cup ricotta, 1/2 tsp lemon zest, 1 tsp olive oil, 1/4 tsp salt and a pinch of pepper in a small bowl. Whisk until smooth and slightly airy. Taste and adjust seasoning. Keep covered in refrigerator until plating; bring to room temperature before serving if chilled.

Brew very strong chai tea: steep 1 chai tea bag or 1 tbsp loose chai in 1/2 cup just-boiled water for 8–10 minutes, then strain. You should have 1/2 cup concentrated chai.

In a small saucepan over medium heat, combine 2 tbsp sugar and 2 tbsp water. Stir just until sugar dissolves, then increase heat to medium-high and let simmer without stirring until the mixture turns a light amber caramel (watch closely so it doesn't burn).

Carefully and gradually add the 1/2 cup brewed chai (it may sputter); stir to combine and dissolve any hardened caramel. Add 1/4 cup apple cider vinegar and simmer gently until reduced by about one third and syrupy, 3–5 minutes.

Remove from heat and whisk in 1 tbsp cold cubed butter and 1/8 tsp salt until glossy. Taste and adjust sweet/sour balance; if too tart add a pinch more sugar, if too sweet add a few drops more vinegar. Keep warm.

Heat 1 tbsp butter in a small skillet over medium heat. Add 1 cup diced apples, 1 tsp brown sugar, 1/2 tsp lemon juice, 1/8 tsp cinnamon and a pinch of salt.

Sauté apples, stirring occasionally, until just tender and edges begin to caramelize, about 4–6 minutes. Remove from heat and keep warm; apples should be soft but hold their shape.

Pour 1/4 cup neutral oil into a small saucepan to a depth of about 1/2" and heat to 325°F (medium-low) — oil should shimmer but not smoke. Test with a sage leaf: it should bubble immediately but not brown in 1–2 seconds.

Fry sage leaves in batches for 8–12 seconds until crisp. Use a slotted spoon to transfer leaves to a paper towel-lined plate and season immediately with a pinch of salt.

In the large skillet used for sautéing gnocchi, reduce heat to low and add 1 tbsp butter and the warmed chai gastrique; swirl to combine. Add cooked gnocchi back to the skillet, toss gently to glaze with sauce for 30–60 seconds so gnocchi pick up flavor and a slight sheen. If using, stir in 1/4 cup toasted nuts.

To plate: spread about 2–3 tbsp of the ricotta mixture in the center of each plate. Arrange gnocchi atop the ricotta, spoon warm country apples around or over the gnocchi, and drizzle 1–2 tbsp chai gastrique over the dish. Garnish with fried sage leaves, 1–2 tbsp grated Parmesan, and a light sprinkle (about 1/8–1/4 tsp) of finishing salt.