A few weeks ago, I decided to make good on a promise I'd made Deb. She very graciously agreed to look after our kitties in the summer while we were back in Ontario gettin' hitched... despite her pet hair allergies (uh-oh). I honestly don't remember how we got on the topic of sweet potato gnocchi, but we did, and Deb said she wanted to try it. So as a (belated) thank-you for watching the quadrupedal fur children, I started Googling my way to a decent-looking recipe.
|I succeeded in my search.|
|Pretty, fall-appropriate little orange darlings.|
Sweet Potato Gnocchi Florentino with White Wine Sauce
Serves four generously... we were definitely hungry!
- 2 average-sized sweet potatoes (half a pound or 8 oz. I weighed the massive one I had in the pantry, and it was close enough)
- 3 cloves of garlic, minced or put through a garlic press
- 1/2 tsp salt
- 1/2 tsp nutmeg (don't skip this, it really adds something!)
- 1 egg
- 2 to 2 1/2 cups all purpose flour (Nonna typically uses cake flour for hers, but I think AP is best here)
- 1 bag (~170 g or 6 oz) pre-washed baby spinach
- Shredded romano, parmesan, or asiago cheese
- 5 Tbsp (just over 1/4 cup) unsalted butter, cut into pieces
- 1/2 of a small onion, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp chopped fresh parsley (I used my freeze-dried stuff with no ill effects)
- 1/4 tsp dried basil
- 1/4 tsp dried thyme
- 1 3/4 cup chicken broth (not gonna lie, I only had OXO bouillon packets on hand...)
- 1/2 cup white wine
- Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
- Once the potatoes are cool enough to work with, remove the peels. Mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg.
- Mix in the flour a little at a time until you have a soft dough. Use more or less flour as needed. It should be only a TINY bit sticky.
- Bring a large pot of salted water to a boil.
- While you wait for the water, make the gnocchi. On a floured surface, roll the dough out to about 1 cm or ~1/2 inch thickness. Cut strips of dough about 1 cm or ~1/2 inch wide. Lightly flour the cut sides of the strips. Now cut the strips into cubes, again about 1 cm or ~1/2 inch wide. You don't have to be precise.
- Roll the cubes of dough along the tines of a dinner fork, pressing with your index and middle finger to create an indent. If this makes no sense to you at all, try watching this:
Alternatively, you can just put the unrolled cubes into the water... but I'll be disappointed.
- Drop the gnocchi into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a large serving bowl. Toss the hot noodles with the fresh spinach, covering the bowl with a lid or plate to trap the heat and wilt the leaves.
- For the sauce, heat 1 Tbsp of butter in a medium saucepan over medium high heat. Add the minced onion, parsley, basil, and thyme. Stir frequently and cook for about 1 minute. Add the salt and white pepper and stir.
- Add the white wine and bring to a boil; turn the heat down to a simmer and reduce the liquid by half.
- Add the chicken stock and again bring to a boil, turning down the heat once the boiling point is reached and reducing the liquid by half. This should take about 7-10 minutes.
- Add the remaining 4 Tbsp butter a few pieces at a time, while constantly whisking the sauce to thoroughly incorporate the butter. Check for seasoning.
- Immediately toss the sauce with the gnocchi in the serving bowl. Top with a generous sprinkling of cheese.
- Enjoy hot with some white wine and good friends!
|Not the greatest pictures, but I was too hungry to perfect a shot!!|
Overall, I'm quite pleased with how these turned out, and I'll definitely be making them again. Maybe, if I pluck up enough courage, I'll make them for Nonna and see what she thinks!
Off to put the finishing touches on THIS Sunday's dinner,