- Breakfast, Brunch, and Eggs
- Fish and Shellfish
- Meats and Poultry
- Pasta and Rice
- Basic Pasta Dough
- Braised Beef Short Rib and Caramelized Onion Ravioli with Wild Mushroom Cream Sauce
- Bucatini all' Amatriciana
- Butternut Squash Gnocchi With Sage Brown Butter
- Cannelloni al Forno
- Dan Dan Noodles
- Fettuccine al Limone
- Gnocchi con Ricotta
- Gnocchi di Patate
- John Besh's Crawfish Agnolotti with Morels
- Lasagna Bolognese
- Lasagna Ricotta e Spinaci
- Lemon and Eggplant Risotto
- Linguine Mendiant (Beggar's Linguine)
- Linguine con le Vongole
- Lobster Fra Diavolo
- Maccheroni alla Chitarra and Bottarga
- Mario Batali's Black and White Strichetti with Baccala and Marjoram
- Pansotti Con Salsa di Noci (Pansotti with Walnut Sauce)
- Pasta alla Carbonara
- Pasta alla Norma
- Pasta with Eggplant Pesto
- Pork and Crab Soup Dumplings (Xiao Long Bao)
- Risotto aux Girolles
- Saffron Rice with Chorizo and Shrimp (Arroz con Chorizo y Camarones)
- Saffron Risotto with Asparagus
- Shrimp Risotto
- Sicilian Ricotta Ravioli
- Sicilian-Style Spaghetti
- Spaghetti al Pesto Trapanese (Spaghetti with Tomato Almond Pesto)
- Spaghetti con le Cozze
- Spaghetti with Caramelized Onions, Anchovies, and Toasted Bread Crumbs
- Spicy Black Bean Pasta with Cauliflower and Pine Nuts
- Spinach and Ricotta Ravioli
- Spring Vegetable Risotto
- Squid Ink (Black) Pasta Dough
- Summer Tomato Risotto
- Sun-Dried Tomato Fettuccine
- Sweet Potato Gnocchi with Pancetta, Chanterelles, Walnuts, and Sage
- The Yao Family's Chinese Pork and Vegetarian Dumplings
- Trenette con Pesto alla Genovese
- Veal Agnolotti
- Wild Mushroom Risotto
- Ziti with Tuscan-Style Cauliflower
- Pizza, Flatbreads, and Savory Tarts
- Sides and Vegetables
- Soup, Salads, and Stews
Sweet Potato Gnocchi with Pancetta, Chanterelles, Walnuts, and Sage
Submitted by administrator on Tue, 06/28/2011 - 19:09
Adapted from Kinkead's Cookbook (Kinkead's, Washington, DC)
Makes 6 servings
- 2 large Idaho potatoes
- 1 Yukon gold potato
- 1 large sweet potato
- 1 cup all-purpose flour, plus more as needed
- 3 egg yolks
- 2 teaspoons kosher salt, plus more as needed
- 1/2 tsp cracked black pepper, plus more as needed
- 1/4 cup Parmigiano Reggiano cheese
- 1/4 cup butter, melted plus 1/4 cup at room temperature
- 1 cup olive oil
- 2 ounces pancetta, cut into 1/4 inch dice
- 1/2 pound chanterelles, cleaned and sliced, if necessary
- 1 small shallot, minced
- 1/4 cup coarsely chopped walnuts
- 1 cup chicken stock
- 6 large sage leaves, chiffonade, plus 6 whole leaves for garnish
- 2 tablespoons shredded Parmigiano Reggiano
Step 1: Preheat oven to 400 degrees F.
Step 2: Place Idaho, Yukon, and sweet potatoes on a baking sheet for 60 to 75 minutes, until tender and dry.
Step 3: Place flour on a clean work surface and form it into a bowl. While the potatoes are still hot, split them and scrape out flesh. With potato ricer, rice all of the potatoes into the flour.
Step 4: Make a well in the center and add the egg yolks, salt, pepper, cheese, and the melted butter. Using your hands, work into a dough that is moist but not sticky. If too sticky, add a little flour.
Step 5: On a floured sheet pan or surface, roll the dough into 1/2-inch-wide cylinders and cut the cylinders into 1/2 inch pieces. Roll the pieces into 1/2 inch balls; try to keep them all the same size. Using a gnocchi paddle or a fork, roll the balls along the length of the paddle or fork tines with your fingers to make a small grooved oval shape.
Step 6: When all done, bring a pot of salted water to a boil. Cooking in batches, cook the gnocchi for 1 to 2 minutes, until they float to the top. Using a slotted spoon, transfer to a parchment-lined baking sheet, and drizzle with a little olive oil. At this point, you can refrigerate them for up to 1 day.
Step 7: In a saute pan over medium-high heat, heat a little olive oil, add the pancetta, and saute until crispy. Remove the pancetta.
Step 8: Add the chanterelles, and saute until they are tender and starting to brown.
Step 9: Add the shallots and walnuts and start to sweat for 1 to 2 minutes. Add the stock and return the cooked pancetta to the pan. Reduce by 1/3 then whisk in the butter and the sage chiffonade. Add salt and pepper to taste.
Step 10: Keep warm. Wipe out the saute pan, and over medium high heat, heat olive oil, and saute the cooked gnocchi in batches until brown and a little crispy on both sides.
Step 11: Keep warm. When all are cooked, portion out the gnocchi and top with the pancetta and chanterelles. Garnish each with a sage leaf and Parmigiano Reggiano.