Sweet Potato Gnocchi
Vegetables
- 5
SERVES
Submitted by Bottle & Bond Kitchen and Bar
Ingredients
- 1 1⁄4 C Idaho potato, riced
- 1 C sweet potato, riced
- 1 egg 1⁄4 C Parmesan, grated
- 2 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- Salt and pepper to taste Semolina flour to dust 2 Tbsp butter
- Salt and pepper to taste
- Semolina flour to dust
- 2 Tbsp butter
- Bourbon Mushroom Cream -
- 1⁄2 medium onion, chopped
- 8 oz mushrooms, cremini, shiitake, oyster, chopped
- 1⁄4 tsp fresh thyme
- 1⁄4 C bourbon (can substitute water)
- 1 Tbsp white wine
- 2 1⁄2 C heavy cream
- 2 Tbsp butter
- 4 small pieces broccolini, added right before serving
Directions
Bake sweet potatoes. Peel, cut and cook Idaho potatoes in water on medium; finish in 350° oven to reduce moisture. Fold riced potatoes together; fold in egg. Cool.
Mix dry ingredients in a bowl. Season with salt and pepper. Add to potato mix. Incorporate just until uniform consistency, as if making pie dough. Knead until smooth.
Roll into long 1⁄2-inch thick cylinders. Cut into 1-inch pieces. Dust with flour to prevent sticking. Blanch in salted boiling water for 5 minutes; drain.
In a heated pan with butter, saute until browned on two sides.
Bourbon Mushroom Cream
Sweat mushrooms in butter over medium-low heat. Add thyme and bloom. Add onion and continue to sweat. Add bourbon and white wine. Add cream and simmer to reduce by half. Add broccolini; cook for 1 minute. Arrange gnocchi on plate, spoon mushroom sauce over and serve. Garnish with Parmesan and lemon wedge.
