Sweet Potato Gnocchi

Main Course

Recipe courtesy of Chef André Grosz, Bistro 6301

Serves 4

Ingredients: 
  • 1 medium Louisiana sweet potato
  • 1 large Yukon gold potato
  • 1 1/2 cups flour, sifted
  • 2 large eggs
  • salt, to taste
  • white pepper, to taste
  • 4 to 6 tablespoons butter
  • 1 tablespoon fresh sage, chopped
  • Parmesan, to taste 

Chef's Note: This recipe has an Italian flare but uses Louisiana ingredients. I like to roast my sweet potatoes before doing anything else; it keeps the flavor of the sweet potato, keeps the perfume of it, and also if you boil them in water; they can become water-logged. Roasting concentrates the flavor in the skin. 

Sweet Potato Gnocchi

Sweet Potato Gnocchi

Click image to enlarge
Method: 

Bake potatoes at 350 ̊F for 1 hour.

Peel and dice. Dry in oven for 10 minutes. Mash the potatoes and make a well. Add eggs, salt and pepper.nSprinkle with flour and knead to achieve a somewhat dry dough. Form in traditional shape and cook in boiling water until the gnocchi float to the top. Shock in ice water, drain.
In a sauté pan, brown the butter and sage over medium heat. Toss gnocchi in browned butter and sprinkle with Parmesan. 

Similar Recipes by course
Spanish Pork Tenderloin Bites My Mom's Chicken and Dumplings Champagne Chicken Grilled Chicken with Shawarma Spices Butter-Poached Shrimp Seafood Creole
Summer Shrimp Wraps Shrimp Fricassee Gnocchi with Ricotta Grilled Guajillo Chicken Steak Meuniere Simple Chicken Pot Pie

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive