If I keep waiting to share this recipe it will be full-on winter and then what is the point of talking about Fall Sage Pesto? The problem is that there is no recipe. I found this pesto in an Ina Garten cookbook. But since then I’ve packed up and moved twice and now many of my recipes are somewhere between here and Ecuador … or the Runyan’s garage. It’s anyone’s guess.
I’ll give you a pitiful attempt at my recollection of what this entailed and see where you go with it. It was pesto so it involved herbs, nuts, olive oil and parmesan blended. The herbs consisted largely of sage and rosemary and I’m pretty sure it used walnuts. There. There’s your recipe.
But if I haven’t given you enough help to try your own pesto experiment, I figure this is a great opportunity to remind you of the BEST GNOCCHI RECIPE. It uses sweet potatoes instead of the regular little guys and in doing so creates a lot of extra flavor without tasting overly sweet, which is often my sweet potato complaint.
Not to dissuade you, but gnocchi is one of the easiest pastas to mess up. If you handle it too much or add just a bit too much flour it will turn totally gummy and feel like glue when it hits your stomach. Because it’s easy to mess up, there is a lot of bad gnocchi out there. I’m convinced that this is why more people don’t love gnocchi. They’ve only ever been served bad stuff and now don’t care to try gnocchi again. I was fortunate to try the most delicate and meltingly delicious puddles the first time and have thus ordered many a gnocchi hoping to find that perfection again. This means that even though this recipe uses precise measurements, you shouldn’t. Your goal is to get a workable dough with as little flour, handholding, and cursing (just kidding, but it is time consuming and sticky at times) as possible.
Sweet Potato Gnocchi
Originally from allrecipes.com
2 (8 ounce) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool. (I do the quick version by pricking the potatoes and cooking them in the microwave til soft – about 10 minutes.)
Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.