Sweet Potato Gnocchi

Main Course

Serves 4

Recipe courtesy of Chef André Grosz, Bistro 6301

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

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.