I love this twist on traditional gnocchi. The sweet potatoes and whole wheat flour give it a nutty taste, while the ham, mushrooms and sage say, ‘it’s fall!’
Notes
Wine Suggestion: Santa Margarita or Mezzacorona Pinot Grigio, any dry white wine
Nutrition per Serving Cal: 262.8 • Fat: 4.2g • Carb: 47.7g • Protein: 14.5g • Fiber: 7.3g • Sugar: 4.5g Ingredients
Gnocchi
Nutrition per Serving Cal: 262.8 • Fat: 4.2g • Carb: 47.7g • Protein: 14.5g • Fiber: 7.3g • Sugar: 4.5g Ingredients
Gnocchi
- 2 medium sweet potatoes
- 2 1/4 cups whole wheat flour
- 1 tsp salt
- 1 1/2 tsp olive oil
- 4 oz. thick-cut smoked ham, cubed
- 1 shallot, minced
- 1 lb. crimini mushrooms, stems removed and sliced
- 2 tsp fresh sage, chopped
- 2 cloves garlic, minced
- 3/4 cup chicken stock
- Roast sweet potatoes at 400 degrees for 1 hour. Remove from oven and let cool. Once cool, peel and cut into large chunks.
- Place a ricer over a bowl and add sweet potatoes into the ricer. Turn it until all the potato has gone through.
- Add 1 1/2 cups of flour and salt to the sweet potatoes and knead with your hand until it is all incorporated. Continue adding a 1/4 cup of flour at a time until it is combined. If your potatoes are smaller or larger you may need more or less flour.
- You want the dough to be pliable, but not sticky.
- Cut the dough into 5 equal parts. One at a time, roll them into ropes that are about 1-inch thick. Cut gnocchi from the ropes, about 3/4″ for each one.
- Roll gnocchi on the backside of a fork to add the grooves. The grooves help catch and hold sauce.
- Cook in boiling, salted water for 6-8 minutes until gnocchi is completely cooked through. Drain and set aside.
- Meanwhile, heat a skillet over medium heat with olive oil in the bottom. Once hot, add ham and cook for 2 minutes, lightly browning the edges and rendering some of the fat. Add shallot,mushrooms and sage and cook for 4 minutes, until mushrooms are tender. Add garlic and cook for another minute.
- Add chicken stock and stir to coat everything. Add gnocchi to the skillet and toss gently to coat. Season with salt and pepper if necessary.
- Serve with freshly grated Parmigiano-Reggiano.
