Mastering the art of homemade gnocchi. Photo courtesy of the North Carolina SweetPotato Commission.
Recipe: North Carolina Sweet Potato Gnocchi With Mascarpone Cheese
When tackling homemade gnocchi, make sure to incorporate russet potatoes because their starchiness will help bind the dough together. Just as important is to bake the potatoes instead of boiling them to add even more creminess to this sweet potato gnocchi that's topped with the ultra-rich, extremely smooth mascarpone cheese. Makes 10 servings. Click here for more chef's tips on making this Italian favorite.
- 4 medium-size sweet potatoes
- 1 medium-size russet potato
- 2 cups all-purpose flour
- 1 egg, beaten
- pinch of cinnamon and nutmeg
- salt and pepper to taste
- 4 shallots, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon sugar
- 1 cup heavy whipping cream
- 1/2 cup herb, vegetable or chicken stock
- 4 ounces mascarpone cheese
- 1 bunch sage, finely chopped
- Roast sweet potatoes in center of oven at 300° for about 1 hour or until tender. Peel and keep warm.
- Place russet potato in boiling water and cook until tender; drain.
- Peel and coarsely chop russet potato.
- In a rice mill, rice warm sweet potatoes and russet potato.*
- Stir in flour, egg, cinnamon, nutmeg and salt and pepper. Mix well.
- Place sweet potato mixture into pastry bag fitted with 1/2-inch diameter tip.
- Bring water to boil in large, open pot.
- Squeeze pastry tube over boiling water, cutting mixture with kitchen shears at 1/2-inch intervals.
- Cook in boiling water until dough floats to the surface; drain and keep warm. Repeat with remaining dough.
- For the sauce, heat shallots, garlic, sugar, cream and stock in a saucepan. Add cheese and sage, and season with salt and pepper to taste.
- Combine gnocchi with sauce and serve.
*If a ricer is not available, press potatoes through a coarse sieve.
Recipe and photo courtesy of the North Carolina SweetPotato Commission. All rights reserved. Other material