Roasted Sweet Potato Gnocchi, Fall Vegetables, Dried Cranberries & Brown Butter
Sweet Potato Gnocchi
2# Sweet Potato, Roasted & Riced or Mashed
1 Whole Egg, Beaten
2/3 Cup Whole Milk Ricotta
1-1½ Cup AP Flour
¼ Cup Parmesan, Grated
¼ teaspoon Black Pepper
Pinch of Nutmeg
Pierce sweet potatoes with a fork and place on a baking sheet. Bake in a 350 degree oven for aprox. 1 hour or until tender. You can test for tenderness by inserting a paring knife into the thickest part of the potato. If the knife can be inserted easily the potato is done.
When potatoes are done carefully split them in half and allow the heat and moisture to escape.
When potatoes are still slightly warm, scoop them out of their jacket or skin. You can now run them through a ricer.
Place sweet potato puree, egg, ricotta, parmesan, nutmeg, salt & pepper in a larger stainless bowl and mix to combine. Add 1 cup of flour. Using your fingertips work the flour into the potato mixture. You are looking for a stiff workable dough about the consistency of Play Dough. Continue to add flour until this consistency is achieved.
Let dough rest for about 10 minutes on a floured surface.
For ease of rolling I shape the dough into a book shape aprox. 1 inch thick.
Using a dough scraper cut 1 inch thick strips. Roll with both hands from the center out using light pressure. You are looking to shape into ½ inch rods.
Gather rods together and cut with floured dough cutter aprox. ½ in length. At this point you can run them over a gnocchi board, cook immediately or freeze for later use. If you freeze the gnocchi cook right out of the freezer. This is how we do them at the restaurant.
Brown Butter Sauce
4 Tablespoons Butter
Parmesan to taste
In a small skillet over medium heat begin to cook butter and sage until there appears golden brown bits in the pan. This is the whey solids that are caramelizing. They have a wonderful nutty flavor.
Remove from heat. Add a squeeze of fresh lemon juice and reserve.
Roasted Vegetable Medley
1 Cup Crimini Mushrooms, sliced 3/8th inch
1 Cup Parsnip, diced 3/8th inch
1 Cup Baby Carrots, halved and cut into 1 inch pieces
Each Shallots, peeled and dice ½ inch
1 Cup Brussel Sprouts, Slice 3/8th inch
Oil, as needed
Salt & Pepper
Bay Leaves, Split
Fresh Ginger, Peeled and Minced
Fresh Garlic, Peeled and Minced
I like to roast my vegetables by type because they have differing cooking times based on hardness, thickness etc. Some I roast covered and some not.
Place each vegetable in a baking dish, add half a bay leaf, sprinkle of salt & pepper, pinch of garlic and ginger. Toss to mix. Roast at 375 degrees for aprox. 15 minute or until just tender and browning.
Mushroom: Roast Uncovered
Parsnip: Roast loosely covered
Baby Carrot: Roast Uncovered
Shallots: Roast Covered
Brussel Sprouts: Roast loosely covered
Remove, cool and reserve.
1 Cup Ocean Spray Dried Cranberries
1 Cup Geno Auriemma’s Cabernet
Sprig of Marjoram
Sprig of Rosemary
In a medium stainless saucepan over medium heat bring all ingredients to a simmer. Allow to simmer until liquid is absorbed. Remove from heat and reserve.
Assembling the dish
7oz Sweet Potato Gnocchi, Prepared
½ Cup Roasted Vegetable Medley
1 Recipe Sage Butter
Splash of Pumpkin Liquor
Splash of White Wine
Nut of Butter
Grated Parmesan from Sage Butter Recipe
Add gnocchi to a pot of boiling lightly salted water and cook until tender. About 3 minutes. Some say until they float but its best to test one for tenderness.
While the gnocchi cooks bring vegetables up to temp in a medium skillet with a nut of butter.
Using a slotted spoon or a spider remove cooked gnocchi from boiling water and transfer to pan with vegetables in it. Add 1 recipe of sage butter, splash of pumpkin liquor and white wine. Cook to reduce and toss to coat. Add grated cheese and taste for seasoning.
Plate for service.
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