Sweet Potato Gnocchi
Sweet Potato Gnocchi
Serves 4
This dish is a tad nuanced and requires a Sunday afternoon, a bit of patience, and a glass of our 2020 Estate Pinot Noir, which pairs nicely with the earthiness of the sweet potatoes and acts as a nice confidence booster when tackling this holiday-inspired recipe. The reward is satisfying and impressive, to say the least. The trick ends up with 1 cup of the potato flesh, which can vary between 1 to 3 sweet potatoes.
3 sweet potatoes, about 1 cup flesh
1 teaspoon salt
1 cup all purpose flour
1 egg, beaten
½ cup grated Parmesan cheese
2-3 tablespoons extra virgin olive oil
1 tablespoon butter
1 tablespoon thinly sliced sage leaves
Prick skins of potatoes with a fork and microwave all together for about 5-6 minutes until very soft. Let cool slightly, half, and scoop flesh out into a large bowl. Mix generously to break up all clumps and season with salt. You can use a masher, ricer, or just a fork.
When cooled slightly but still a little warm, mix in flour, ¼ cup cheese, and egg. The trick here is to almost “fold” the flour into the potato, as you would lighten egg whites into a souffle or dessert.
The dough may be slightly tacky still, don’t overmix.
Remove to a floured surface and rest until cool.
Cut the dough into fours. Working in batches and using dustings of flour as needed. Roll out sections into a long log. Using a knife, cut into 1/2” pieces and place on a sheet tray. Repeat for all.
If you have a gnocchi board, gently press each piece into the board.
Bring a pot of salted water to a boil and cook in batches for 2-3 minutes or until gnocchi rises to the surface. Remove with a slotted spoon or spider to a large sheet tray. Allow the gnocchi bites to dry completely. At least an hour.
When ready to serve, heat olive oil in a large skillet over medium-high heat. Working in batches, sear gnocchi until browned and crispy on each side, about 2-3 minutes per side.
Remove from heat and add in the remaining cheese, sage, and butter. Season with salt as needed and serve.
