Bored of serving the same-old-looking pasta? Well, you’re in luck! We’re giving away Camila’s personal copy of Pasta, Pretty Please by Instagram’s Salty Seattle, Linda Miller Nicholson. She makes the most gorgeous, vibrant and creative pasta using all-natural plant based dyes that you can learn all about! We’re talking rainbow pasta, emoji design pasta, polka dot bow-tie pasta, colorful striped pastas and much, much more.
Scroll to the bottom of this post for contest details + entry form!! And while we have your attention, be sure to check out Nicholson’s Purple Sweet Potato Gnocchi with Sage Browned Butter recipes. Sooooo good!
And now for the Purple Sweet Potato Gnocchi and Walnut and Poppy Seed Browned Butter recipes!
Purple Sweet Potato Gnocchi
- 1/2 pounds Stokes Purple sweet potato (generally 1 large or 2 small)
- 1 cup whole milk ricotta cheese, drained in cheesecloth for 15 minutes
- 1 loosely packed cup freshly grated Parmigiano-Reggiano cheese
- 1 1/2 tsp kosher salt, or more as needed
- 1 tsp garam masala (optional)
- 1 1/4 cups "OO" pasta flour, plus more for dusting
- 1 tbsp butter
- 1 tbsp olive oil
Wrap the sweet potato(es) in a damp paper towel and microwave until soft, 4 to 6 minutes, depending on your microwave. Let cool enough to handle (remember, it's called hot potato for a reason), and peel as best as you can. Pass it into a large bowl through a food mill or potato ricer, or in a pinch, grate it on the large holes of a box grater. You'll have about 3 loosely packed cups potato, but don't get too fussy about measuring; this recipe is forgiving in either direction.
Add the ricotta, Parmigiano, salt, and garam masala (if using) to the bowl and stir to combine. Add 1 cup of the flour and stir until a ball of dough forms. Add the remaining flour a little at a time, pulling the dough away from the sides of the bowl.
When the dough is no longer tacky, turn it out onto a floured surface and knead gently into a ball, adding flour as needed to keep the dough from sticking to the surface. Knead for about 2 minutes, until the dough is uniform. Do not overknead or the gnocchi will be tough.
Cut the dough into eight pieces and roll each piece into a snake that is 2/3 inch in diameter. When you're rolling the snakes, keep in mind that they will roll more uniformly if you can use as little flour as possible, but you'll want to roll quickly back and forth so that the snakes don't stick to the surface.
Line four snakes up next to one another and flour them so they don't stick together. Using a pastry cutter, cut the snakes into 1/2-inch pieces. Repeat with the remaining four snakes. Toss the gnocchi in flour.
If you would like grooves in your gnocchi, place either a silicone sushi mat or a gnocchi board in front of you with the grooves running perpendicular to the edge of the counter closest to you. Set a gnocco parallel to the counter on the mat or board and use you thumb to roll it against the mat or board, pushing the grooves away from you. Press firmly enough to imprint grooves but gently enough that you don't squish the shape. Repeat to imprint the entire batch.
Line a sheet pan (or two) with parchment paper and lightly dust it with flour. Arrange the gnocchi on the sheet pan so that they are not touching. Refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
Preheat the oven to 425 degrees F and bring a large pot of salted water to boil. Working in batches of fifteen or so at a time, boil the gnocchi until they float to the top of the pot. 1 to 3 minutes. Test the gnocchi for doneness by removing one with a slotted spoon and cutting it in half. If it looks (and tastes) cooked through, they are done.
Meanwhile, put the butter and oil in a 9 by 13-inch baking dish.
Remove the gnocchi from the water with a slotted spoon or spider and put them in the baking dish. Repeat to cook the rest of the gnocchi. Stir to coat well with the butter and oil, then bake for 10 minutes, gently stirring once after 5 minutes. Sauce and serve immediately.
Walnut and Poppy Seed Browned Butter
- 6 tbsp butter
- 1/2 cup roughly chopped walnuts
- 2 tbsp poppy seeds
- 1/4 tsp garam masala
- 1 tsp honey
- 1 tsp apple cider vinegar
- 1 cup hot, starchy pasta water (important - If you're not boiling batch after batch of pasta, your water may not be starchy enough. Please add 1 tablespoon semolina flour per quart of water to achieve the right starch content in your pasta water. Make this addition when you add the pasta to the water. If you do it sooner, your water will boil over if you're not attentive.).
Melt the butter over medium heat in a large sauté pan. Continue cooking until it turns a light golden brown, keeping a vigilant eye on it. Stir in the walnuts and cook for 1 minute. Add the poppy seeds and garam masala and cook for 1 minutes. Stir the honey and vinegar into the nuts and seed. Increase the heat to medium-high and whisk the pasta water into the butter for about 2 minutes, or until the sauce begins to thicken.
Toss with pasta and serve immediately.
HERE IS HOW YOU WIN!
Fill out the form below, and share your favorite recipe! Bonus points if you’re using colorful, natural seasonings and spices! The person with the tastiest recipe submission will get Camila’s copy of Pasta, Pretty Please!
Women of Today