Monday, October 8, 2012

Sweet Potato Schupfnudeln with Brown Butter and Thyme

 These delicious little things are basically sweet potato gnocchi, rolled long and pan-fried. Definitely worth the work. You could probably serve these with simple olive oil and grated Parmesan.

Sweet Potato Schupfnudeln with Brown Butter and Thyme
from 1 big bite

1 lb. sweet potato
1 egg yolk
1/2 tsp. salt
1/2 tsp. nutmeg
5 Tbs. flour + more (I used quite a bit more)
2 tsp. ghee (or oil) + more as needed

for browned butter:
5.3 Tbs. butter
5 sprigs thyme

1. Pre-heat oven to 450F. Pierce sweet potato all over with a fork, and bake on a lined baking sheet (or I used my bread pan) and bake for 30-45 minutes, or until a fork slides easily through the flesh.
2. After sweet potato has cooled for a bit, mash with a fork and add yolk, salt, nutmeg, and flour. Once thoroughly combined, add just enough flour to get a dough that comes together nicely (may be a little sticky)
3. Dust hands and cutting board with flour. Form a log, and cut into ieces until each piece is finger-length and thick.
4. Heat pan to medium-high heat, and melt ghee. Cook schupfnudeln until golden brown, rotating so at least 3 sides of each are browned.
5. Garnish with browned butter and leaves of 2 thyme sprigs.

for browned butter:
1. Add butter and leaves of 3 springs of thyme to sauce pan over medium heat. Once butter has melted, stir until little brown specks form at the bottom. Take off heat, and drizzle over schupfnudeln.

1 comment:

  1. These nudelns are so good that I now like sweet potatoes! Be generous with the butter.