Sweet Potato Gnocchi
Makes 8 appetizer servings
Makes 8 appetizer servings
For the gnocchi:
- 1½ pounds sweet potatoes
- ½ pound Russet potatoes
- 2 eggs (or egg substitute)
- 1 teaspoon salt
- 1 pinch ground nutmeg
- 2½ cups unbleached flour, sifted
For garnish:
- Extra Virgin Olive oil
- White pepper
- Basil leaves, rolled and thinly sliced
- Parmesan cheese (or Rice Parmesan Cheese)
Place the potatoes in a large pot of water, cover them at least 2 inches. When the water comes to a boil, cook the potatoes until tender, or about 35 to 40 minutes. The potatoes are tender when a forks easily pierces the flesh.
Carefully remove the potatoes from the water and let them cool off. When you are able to touch them, remove the skins and cut them into large cubes. Mash them in a ricer. Place the potatoes on a baking sheet to cool.
Meanwhile whisk together the eggs, salt, and nutmeg and set aside. Gather up the potatoes in a mound while creating a crater in the center. Pour in the eggs into the crater and carefully incorporate the potatoes, egg and flour together until a dough. Do not over work the potatoes as they will become tough. Cut the dough into 4 equal parts.
Flour your work surface and hands and roll out each piece into a ½ inch rope. If the dough becomes wet, it is important to keep it floured. Cut the gnocchi into ½-inch long pieces and then gently indent its sides with the tines of a fork to
create a ribbed look. Place the gnocchi on a sheet pan or plate (makes sure it fits into the freezer first) and into the freezer for 30 minutes. Gnocchi can be frozen in a sealed container up to 6 months.
To prepare, set a pot of salted water to boil and cook the gnocchi in batches from a frozen state. The gnocchi is done when it floats, or about 2 minutes cooking time. Using a slotted spoon, transfer the gnocchi into a plate and sprinkle it with olive oil, white pepper, chopped basil, and grated Parmesan cheese.
Note on Whipped Butter
In a standing mixer with the whip attachment, pour the heavy cream into the mixing bowl. Whip the cream on low, then turn the speed higher once it thickens slightly. Whip the cream until it turns into soft butter (it will first turn to whipped cream before butter). Once it does reduce the speed to low and add in your seasonings. Great combination are:
finely chopped fresh figs and roasted garlic cloves
finely chopped fresh basil leaves and a pinch of red pepper flakes
finely chopped tarragon leaves and sauteed shallots
In a standing mixer with the whip attachment, pour the heavy cream into the mixing bowl. Whip the cream on low, then turn the speed higher once it thickens slightly. Whip the cream until it turns into soft butter (it will first turn to whipped cream before butter). Once it does reduce the speed to low and add in your seasonings. Great combination are:
finely chopped fresh figs and roasted garlic cloves
finely chopped fresh basil leaves and a pinch of red pepper flakes
finely chopped tarragon leaves and sauteed shallots