Sweet Potato Gnocchi
Presented by: Executive Chef Walter Pisano, Tulio Ristorante, Seattle
- 2 - 2 1/2 pounds sweet potatoes
- 2 ounces fresh grated Parmesan cheese
- 1/8 teaspoon nutmeg
- 1 egg, beaten
- 2 cups all-purpose flour
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 of 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 is still coming away from bowl. Allow to rest 10 minutes.
Lightly dust table, then cut about an eighth of the dough away and roll into a cylinder shape about 1/2 inch wide. Cut into 1 inch pieces.
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. Heat butter in a pan until it foams. Place gnocchi in pan and brown them on each side. Season with cracked black pepper and salt. Place on tray and finish with mascarpone cheese.