Drum roll please

Written by Joy Paoletti and Judy Vig
Tuesday, 11 January 2011 23:00

The 2011 food trends are in! Cupcakes are out, and pies are in. Joy’s passion is cupcakes and argues this one by saying, “That is ridiculous, what child is going to bring pies to school instead of birthday cupcakes?”

Pizza is making a comeback and it’s not just for lunch or dinner anymore, but for breakfast. With toppings like ham, pineapple, bacon and egg? It is quick and easy for the busy Mom to make and is always a favorite with the kids.

The popular big restaurant chains seem to be sizzling out, as the smaller restaurants, with a more mom and pop-ish feel, resurface with the focus strictly on the customer, a more casual homey feel using fresh and locally grown ingredients from near-by farmers. This year is all about family, sharing with each other and lots of comfort food.

Sweet potatoes are everywhere now. They are delicious, high in fiber, rich in vitamins and you can do a million things with them. From the Thanksgiving casserole to roasted or fried, one of our favorites is the sweet potato gnocchi.

Don’t be afraid to try this, they are simple to make and very quick, and look like little caramel colored pillows. They look so pretty everyone will think you worked on them all day. Enjoy!

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Scrumptious Sweet Potato Gnocchi

1 large sweet potato

2 cups unbleached all-purpose flour

1 egg, lightly beaten

1/4 cup Parmesan cheese, more for garnish

1/2 teaspoon ground cinnamon

pinch ground nutmeg

1/2 teaspoon salt

Cook the sweet potato in the microwave five to seven minutes. When it is cool enough to handle, peel and smash it with a potato masher. (I put the potato in a food processor for a few seconds). Add the flour, egg, cinnamon, nutmeg, and cheese. Mix with your hands until well combined.

Turn out onto a smooth surface and knead dough until smooth. Do not overwork or the gnocchi will be tough. Shape the dough into a ball, wrap it in plastic, and refrigerate for at least one hour.

Fill a large saucepan with water, and bring it to a boil. When the water starts to boil, add the salt. Roll dough into long ropes and cut into one inch pieces. Roll each piece off the tines of a fork to give it texture. Cooking no more than five to eight gnocchi at a time, wait for them to rise to the surface, about three minutes. Then scoop them out with a slotted spoon and transfer them to paper towels to drain.

Test them at this point for doneness. Repeat this process until all the gnocchi are cooked.

Sauce

1 stick butter

6 tbs.. chopped fresh sage – plus whole leaves for garnish

Preheat oven to 250° F. Melt butter in large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about five minutes. Add chopped sage (mixture will bubble up). 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 six minutes. Empty skillet onto baking sheet; place in oven to brown. Repeat with remaining sage butter and gnocchi. Divide gnocchi and sauce among shallow bowls. Garnish with more grated Parmigiano and sage leaves.

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