Sweet Potato Gnocchi With Citrus Cream And Wilted Spinach Recipes
CHEF JOHN'S SWEET POTATO GNOCCHI
Because I was careful not to work too much flour into these gnocchi, they didn't come out super dense, dry, and doughy. They stayed nice, moist, and tender. The key here is making them nice and small. The earthy, subtle sweetness from the potato works so well with the bacon, the little touch of rosemary, and butter, making these a great appetizer, side dish, or main.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Prick a sweet potato all over with a sharp knife and microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.
- Cut potato in half and scoop flesh into a bowl. Mash or blend until smooth. Add ricotta cheese, egg, kosher salt, and cayenne; mix with a spoon until smooth and combined. Stir in flour until mixture comes together into a sticky ball of dough, adding more flour as needed.
- Transfer to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 portions. Roll into ropes about 1/2-inch thick, using flour as needed. Dust ropes with flour and cut with a bench scraper into 1/2-inch pieces. Transfer pieces onto a sheet pan and let dry on the pan for 15 to 20 minutes, or refrigerate until needed.
- While gnocchi dry, bring a large pot of salted water to a boil.
- Cook bacon in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter and cook until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Reserve until needed.
- Stir gnocchi into the pot of boiling water and cook until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer cooked gnocchi to the sauce.
- Heat over medium to medium-high heat, coat with sauce, and season with salt. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese. Transfer to a warm serving bowl and top with additional Parmigiano-Reggiano.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 35.8 g, Cholesterol 40.5 mg, Fat 7.1 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 3.9 g, Sodium 530.7 mg, Sugar 2.5 g
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- Fill a small pot or deep skillet with at least 4 inches of water and some salt. Bring the water to a boil for the gnocchi. Meanwhile, preheat a separate skillet to medium heat with a drizzle of olive oil for the spinach.
- When the water boils, add the gnocchi and boil per the package directions just until the gnocchi floats, usually 2-4 minutes. Add the spinach, garlic, and crushed red pepper to the other skillet and sauté for 2 minutes just until the spinach wilts. Sprinkle with salt and turn the skillet off. Drain the gnocchi.
- Return the gnocchi pot/pan to medium-high heat. Add the butter and sage leaves. Stir to melt and brown the butter while crisping the sage just slightly. When brown bits appear on the bottom of the skillet, turn the heat off and add the (still-hot) gnocchi to the butter mixture. Toss to coat.
- Taste the spinach and gnocchi; add pinches of salt to each until they are both very flavorful. Serve with extra herbs, crushed red pepper, flaky salt, or parmesan. Enjoy!
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