The highlight of this dish is the sweet potato gnocchi I made. It was inspired by a CL recipe, but I didn't have pre packaged gnocchi on hand, or many of the other ingredients, so a new dish evolved; Sweet Potato Gnocchi with Italian Sausage, Mushrooms and Asparagus.
I will share the recipe for the gnocchi; everything else is freeform...
Sweet Potato Gnocchi
1 large sweet potato
flour as needed
salt
1 egg
Roast sweet potato until soft. Peel and process with a ricer or foodmill. Add one egg, salt as desired and a cup of flour. Start mixing by hand. If mixture seems to wet, add more flour; you want a soft pliable dough. Be careful not to overwork or you will get tough little gnocchi. Divide dough and roll into logs roughly 3/4 of an inch in diameter. Cut and shape into little gnocchi ( I wish I had a better picture of the shape; basically, I press and roll, creating a little cupped shape.) Cook in boiling salted water until they rise to the top, then set them aside for your desired use.
In my case, I sauteed Italian sausage, then gnocchi, mushrooms, onions, and asparagus. Seasoned with a squeeze of lemon, ad sprinkling of fresh parsley and a dusting of freshly grated parmesan.
2 comments:
Oohhh! Sweet potato gnocci! I'm so impressed - this sounds positively delectable and comforting. Wish I could sit down with you and talk over a bowl - it seems like that kind of a meal. I love homemade gnocci but it's been a while since I've made any. I'll have to remember that - hey! They have purple Japanese sweet potatoes in Hawaii...maybe I'll try your recipe with those!
michelle, it is totally that kind of meal... purple gnocchi. Can't wait to see that ;D
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