Macrina Bakery in Seattle is well-known for decadent desserts. My mother-in-law bought the cookbook for me, and there are some delightful, decadent dinner recipes as well. This one is a fall favorite that incorporates one of my favorite fall-time veggies - the sweet potato! I tell my girls that it is fancy mac n cheese, which seems to go over well.
Serves 4
1/2 c walnut halves
1 1/2 lb sweet potatoes (the orange ones)
salt and pepper
1/2 tsp sugar
2 eggs
1 1/4 cups unbleached AP four
2 tbsp unsalted butter
3 tbsp finely diced shallots
1 c dry white wine
18 fresh sage leaves
3 c heavy cream
1 c grated Romano cheese
Toast the walnuts in a 350 degree oven for 10 minutes, until golden. Increase oven temp to 375.
Cut sweet potatoes in half lengthwise and place them, cut side up, on a rimmed baking sheet. Bake for 1 hour, or until fork tender. Cut potatoes in half again lengthwise and return to oven for another 30 minutes. Remove from oven, let cool. Peel away skins and mash in medium bowl.
To bowl, add 1/2 tsp salt, 1/4 tsp pepper, sugar. Mix. Add eggs. Fold into sweet potato. Add flour and fold together with fork. Knead slightly.
Take a handful of dough and place on floured surface. Roll into a 1 inch log. Then cut into 1 inch pieces.
Bring large saucepan of water to a boil and add salt. Drop in 1/4 of pieces and simmer for 4 minutes or until they float to surface. Transfer gnocchi to a bowl of ice water. Repeat until all are cooked. Set aside.
Place butter in a large saucepan and melt over medium heat. Add shallots and cook for 1 to 2 minutes, until translucent. Add white wine and simmer until liquid reduces to 1/4 cup. Add sage leaves and cream and simmer over low heat for 30 minutes, until volume reduces to 2 cups. Season to taste with salt and pepper. Drop in gnocchi to coat. Cook 2-3 minutes. Top with walnuts and romano cheese. Serve!
No comments:
Post a Comment