The Color Purple
June 21, 2008
Plum pretty – purple sweet potato gnocchi with cardamom brown butter
While shopping at the Korean grocery store (that’s H-Mart for my peeps in the know) yesterday, I saw a sign marked “purple yams” atop what appeared to be innocuous white-skinned sweet potatoes. Naturally, I had to buy some, even though I had no idea how I was going to prepare them. Once home, I did a bit of research and discovered that they are not purple yams, which have a dark purple skin, but are in fact purple Okinawan sweet potatoes. They have an earthier smell than common sweet potatoes and are less sweet. I had to think a bit on how to prepare them and dismissed the most traditional ways (baked, mashed or in pie) since all of those methods just scream autumn and winter. I settled on gnocchi since pasta is always in season.
Now I have been cooking for my husband for over 10 years and he obviously has been very-well fed during that time. He doesn’t give out praise lightly and most of the time it seems he’s a bit too blasé for my liking about my culinary offerings. I am happy to say he absolutely raved about this meal.
The subtle, earthy sweetness in the potato meets the cardamom and mace as equals, with neither spice nor sweetness claiming dominance. The texture is lighter than regular gnocchi due to the ricotta and the dusting of freshly grated parmesan cheese immediately before serving elevates this dish into something unforgettable.
purple Okinawan sweet potato
Purple Sweet Potato Gnocchi with Cardamom Brown Butter
2 – 2 ½ lbs. purple sweet potatoes (or regular sweet potatoes) cleaned and pierced all over with fork
1 C. fresh ricotta cheese, drained
½ C. grated Parmesan cheese
2 Tbs. brown sugar
1 tsp. + ½ tsp. ground cardamom
2 tsp. salt
1/2 tsp. ground mace
about 2 C. all-purpose flour
1 stick (½ c.) butter
Place sweet potatoes in large microwave-proof bowl. Cover with plastic wrap, making a slit to allow steam to escape. Microwave on high until tender, about 10-12 minutes. Cut in half and cool. Scrape soft sweet potato flesh into medium bowl and mash or put through potato ricer. (I do not have a ricer, so I zapped it in the food processor for a few minutes to get all the chunks out).
Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, salt, 1 teaspoon of cardamom and mace; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.