Sweet Potato Gnocchi with Sage Sauce 


click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper

Sweet Potato Gnocchi with Sage Sauce, Crushed Amaretti and Garlic Cracklin

For sweet potato gnocchi:

4 sweet potatoes, peeled and quartered

1 c. ricotta cheese

½ tsp. salt

½ tsp. ground nutmeg (optional)

2 c. all-purpose flour

For sage sauce:

2 tbsp. olive oil

2 tbsp. butter

¼ c. leek, diced ¼ inch

½ c. celery root, diced ½ inch

½ c. parsnips, diced ½ inch

½ c. roasted chestnuts (Galil brand on Amazon, chopped roughly)

1 qt. heavy cream

1 sprig of fresh sage

1 tsp. truffle carpaccio

1 tsp. salt

1 tsp. white pepper

For garlic cracklin:

3 heads garlic

3 tbsp. white miso paste

1 to 2 tbsp. boiling water


For Amaretti cookies:

two cookies (store-bought) placed in a folded towel and crushed with back of knife or meat mallet, to desired crumb size

For garnish:


For sweet potato gnocchi:

In a large saucepan, cover and boil sweet potatoes in enough salted water to cover the potatoes, for 25 to 35 minutes (or until tender). Drain well and return to the pan. Over low heat, mash potatoes with a potato masher until smooth, allowing any extra moisture to evaporate.

Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg and 11/2 cups of the flour. On a well-floured surface, knead in the remaining ½ cup flour, kneading for 2 to 3 minutes or until dough forms a soft ball. Divide into 8 pieces. With well-floured hands, roll each piece of dough into a 12-inch-long, 1/2-inch-by-1-inch log. Cut logs crosswise into 1-inch pieces. With a floured finger, make a dimple in the center of each.

Cook gnocchi, several at a time, in a large pot of boiling salted water for 3 to 4 minutes or until gnocchi rise to the surface. (Do not overcook.) Remove with a slotted spoon; shock in an ice bath, and drain on paper towels. Cover to keep warm while cooking remaining gnocchi.

For sage sauce:

Place olive oil and butter in pan. Sweat leeks, celery root, parsnips and chestnuts on medium-high heat, stir for 1 minute, and then cover for another 5 minutes.

On low flame, uncover and add cream and sprig of sage. Cook covered for 30 minutes on medium flame, stirring constantly. Remove from heat and let sit, covered, for an additional 30 minutes. Remove sage sprig and purée in blender until smooth. Put back in pot and add truffle carpaccio. Season with salt and pepper.

For garlic cracklin:

Roast the garlic and squeeze into a Cuisinart or blender and purée. Hydrate the miso paste with the boiling water, add to the purée and mix. Mash through a sieve. Then spread onto a Silpat (non-stick backing mat) with an offset spatula, as thin as possible, down to 1/16 of an inch. Bake at 200 degrees for 2 hours. Let sit half an hour to cool, then scrape into desired sheet-crumble size.

To plate:

Arrange gnocchi in dishware of choice. Drizzle desired amount of cream sauce over. Garnish with crumbled Amaretti cookies and garlic cracklin, and microgreens. Serves 8 to 10.

click to enlarge motif1-3-568090152d2c5423.jpg


"Rich, buttery, truffle cream sage crunchy loveliness." That's how one of our customers describes this dish. That pretty much sums it up.

— Submitted by Head Chef/Co-owner Andy Darrigan

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