So I decided to try my hands at making a wee video. Ever since meeting Aubergine – um, how cool is that name – of Kitchen Vignettes at Devour, I haven’t stopped thinking about her amazing farm to table videos. She also just so happens to be nominated for a James Beard Award. Yeah, she’s a big deal and lovely to boot. Inspiring is putting it lightly.
This is by no means good. It’s rough, low quality and simple but it does show how to make gnocchi, a hard thing to explain in a recipe. My best advice: don’t be scared. Gnocchi, like pasta is simple. Esentially potatoes and flour (and sometimes egg but the jury is still out on that one), gnocchi are like soft little pillows from heaven. Or something like that. They’re god damn delicious is what they are. When made right of course. It’s all about slowly adding the flour. Much like bread making, it’s about getting to know the dough, feeling when it’s just right.
Paired with this slightly sweet and wonderfully textured maple hazelnut cream, this sweet potato gnocchi is as rich as it gets. Though perhaps traditional gnocchi with gorgonzola cream may have it beat. If you’re looking for more savoury, add some herbs or omit the maple. If cream sauce isn’t your thing, brown up some butter, throw in some sage leaves and smother that gnocchi in love.
And lastly, I can’t forget the shameless plug. Voting is open in Halifax’s Best of Food 2014 Reader Survey. Yours truly is up for Best Local Food Blog so you know what to do.
- 1 cup sweet potato puree
- 1/4 cup ricotta cheese, ideally strained to release excess liquid
- 1/2 cup finely grated parmesan
- 1/2 teaspoon freshly grated nutmeg
- 3/4 - 1 cup flour
- salt and pepper
- 1/2 cup ground hazelnuts
- 2 cups whipping cream
- 2 teaspoons maple syrup
- salt and pepper
- parmesan, to serve
- Combine sweet potato, ricotta, parmesan, nutmeg. Season with salt and pepper. Add in 1/2 cup flour, mixing into a wet dough. Flour a cutting board or other surface. Turn dough onto surface and gently begin kneading in enough flour so that the dough stays together but isn't tough. Form dough into a round ball. Cut into four equal portions. Roll out one portion into a long strand. Cut into small pieces, about 1/2 - 3/4 inch. If desired, roll onto the back of a fork. Repeat with remaining dough.
- Bring a large pot of salted water to boil. Cook gnocchi in batches until they float to the surface, about 3 min. Drain.
- For the sauce, toast hazelnuts in a large saucepan over medium high heat. Add in cream and maple syrup. Cook until the sauce is reduced and thickened. Season with salt and pepper.
- Add gnocchi to sauce so that all are coated. Serve with shaved or grated parmesan.
- Serves 2 as a main or 4 as a normal appetizer sized portion.