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North Carolina Sweet Potato Gnocchi with Mascarpone Cheese
A sweet and delicious twist to gnocchi. This recipe can be made with butternut squash instead of the sweet potatoes, or an Alfredo versus the marscapone sauce detailed here.
Servings
10
10
Cuisine Type
- american
Day Part
- dinner
Menu Part
- sideDish
Main Ingredient
- Potatoes
- Eggs
- Dairy
A sweet and delicious twist to gnocchi. This recipe can be made with butternut squash instead of the sweet potatoes, or an Alfredo versus the marscapone sauce detailed here.
Ingredients
Gnocchi
4 med. sweet potatoes
1 med. russet potato
2 cups all-purpose flour
1 egg, beaten
Pinch each of cinnamon and nutmeg
Salt and pepper, to taste
Sauce
4 shallots, finely chopped
1 clove garlic, finely chopped
1 tbsp. sugar
1 cup heavy whipping cream
1⁄2 cup herb, vegetable, or chicken stock
4 oz. mascarpone cheese
1 bunch sage, finely chopped
Steps
Roast sweet potatoes in center of oven at 300°F, about 1 hr., or until tender. Peel and keep warm.
Place russet potato in boiling water and cook until tender; drain. Peel and coarsely chop russet potato. In a rice mill, rice warm sweet potatoes and russet potato.
Stir in flour, egg, cinnamon, nutmeg, salt, and pepper; mix well.
Place sweet potato mixture into pastry bag fitted with 1⁄2-in. diameter tip. Bring water to boil in large, open pot. Squeeze pastry tube over boiling water, cutting mixture with kitchen shears at 1⁄2-in. lengths.
Cook in boiling water until dough floats to the surface; drain and keep warm. Repeat with remaining dough.
In a saucepan, heat shallots, garlic, sugar, cream, and stock. Add cheese and sage. Season with salt and pepper to taste. Combine gnocchi with sauce and serve.
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