Sweet Potato Gnocchi with Pecans and Cranberries

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Thanksgiving is almost here and that means lots and lots of delicious food, but that also means lots of time cooking that food. So why not cook as much head of time as you can.  Throughout the week I’ll be posting delicious awesome tasting make ahead food. Spend less time in the kitchen on Thanksgiving Day and more time with your family, because that is really what this holiday is really about. First on the list, Sweet Potato Gnocchi with Pecans and Cranberries.

My sister last year made these awesome sweet potato gnocchi, so I have put my own spin on it. They freeze really well. The sauce is the only thing that you need to make the day of and this is an awesome alternative to your typical sweet potato casserole.  The sweetness from the dried cranberries and the crunch from the toasted pecans, make this dish an unexpected hit.

Sweet Potato Gnocchi with Pecans and Cranberries

2 lbs. red-skinned sweet potatoes

1 12-ounce container fresh ricotta cheese

1 c grated Parmesan cheese

1 tsp. salt

1 tsp. black pepper

1 tsp. freshly ground nutmeg (1/2 if using dried nutmeg)

1 tsp. cinnamon

2 1/2 cups all-purpose flour (you may need it all)

Brown Butter Sage Sauce

1 cup unsalted butter (room temp)

2 tbsp. brown sugar

1 tbsp. cinnamon

6 tablespoons chopped fresh sage plus whole leaves for garnish

Salt and pepper to taste

1/4 c dried cranberries

1/4 c toasted chopped pecans

Preheat the oven to 450 degrees. Wash the sweet potatoes, cut them in half lengthwise and roast in the oven until the sweet potatoes can be pierced easily with a fork. Remove from the oven and cool,

While the sweet potatoes are cooking, get a fine mesh sieve, place it over a bowl, and put the container of ricotta cheese to drain. Once the sweet potatoes have cooled scrape the flesh out and place in a bowl. Add in the drained ricotta, Parmesan cheese, salt, pepper, nutmeg and cinnamon.  Mash together, using a fork, to blend. Mix in the flour 1/2 a cup at a time until a soft dough forms. If your dough is too sticky after you've added the 1 1/2 cups, you can additional flour a 1/4 cup at a time.

Place the dough on your floured work surface. Cut into 6 equal pieces. Take 1 piece and roll out into a long snake about an inch or so in diameter.  Cut into 1 inch piece. Each snake should give you about 20 or so pieces. Repeat with remaining 5 pieces of dough.  When done, gently place the back of the fork on each piece of gnocchi to give the classic indent.  At this point, put them on a baking sheet and place in the freezer. Once completely frozen gather them up and put in a Ziploc bag. Make sure you get all the air out before you freeze.

When ready to use, bring a large pot of water to boil. Graciously salt the water. Working in batches, boil the gnocchi until al dente, approximately 5-6 minutes. Drain, but do not rinse and place on a lined baking sheet loosely cover with foil so they stay warm while you cook the remaining gnocchi.

Melt the butter in a sauté pan over medium heat. Add in the sage and brown sugar. Continue to cook, stirring the butter occasionally until the foam subsides and it begins to brown.  Shut the heat off and whisk in the cinnamon, salt and pepper. Toss in the gnocchi, cranberries, pecans, and serve.