Sweet Potato Gnocchi
Yield: 4-6 servings
2-2 1/2 lbs. sweet potatoes
2 oz. Parmesan, freshly grated
1/8 t. ground nutmeg
1 egg, beaten
2 c. all-purpose flour
Butter, as needed, for browning gnocchi
Salt and cracked black pepper, to taste
Mascarpone cheese, for garnish
Fresh sage leaves, for garnish
Method (1) Boil sweet potatoes with skin on for approximately 1 hour, or until soft. Drain the potatoes well, and push through a food ricer. Add beaten egg, Parmesan, nutmeg and seasoning. Incorporate these ingredients until just mixed. Slowly fold sifted flour into mixture. (This is imperative in preventing clumps and keeping gnocchi light.) After about half the flour is added, start to feel the mixture for wetness and resistance when pushing in. Keep adding flour until dough is slightly wet, but still is coming away from bowl. Allow to rest 10 minutes. (2) Lightly dust table, then cut about 1/8 of the dough away and roll into a cylinder shape (about 1/2” wide), and cut into 1” pieces. (3) Refrigerate dough for two hours. To cook, drop gnocchi in boiling water for approximately 2 minutes or until they rise to the top. Cook an additional 30 seconds. Drain well. (4) Heat butter in pan until it foams. Place gnocchi in pan; brown them on each side. Season with cracked black pepper and salt. (5) Plate the gnocchi, and finish with mascarpone and fresh sage leaves.
Wine pairing: Northwest Cellars Viognier 2009, Washington State
An opulent, aromatic white wine with a zesty lime finish, that can stand up to the sumptuous, buttery, sweet potato gnocchi.
Copyright 2013 Talcott Communications. Reprinted with permission. All rights reserved. www.Chefmagazine.com