Sweet-Potato Gnocchi In Wild Mushroom Broth
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3ounces dried cepes
- 1½pounds sweet potatoes
- ½cup all-purpose flour, sifted, plus up to ½ cup for kneading
- 2tablespoons minced sage
- ½teaspoon salt
- 1teaspoon freshly ground pepper
- ¼cup grated Parmesan cheese
Nutritional analysis per serving (4 servings)
317 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 10 grams protein; 498 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine cepes and 6 cups water in a saucepan. Simmer over medium heat until reduced to 1 quart, about 30 minutes. Strain through a fine mesh sieve. Finely chop the mushrooms. Set both broth and mushrooms aside.
- Step 2
Preheat oven to 350 degrees. Place the sweet potatoes on a baking sheet. Bake until tender, about 40 minutes. Peel and pass through a ricer into a large bowl. Combine sweet-potato puree, flour, sage, salt and pepper. Place the dough on a lightly floured surface. Knead the dough, adding more flour if needed, until it is smooth and slightly sticky. Shape the dough into small dumplings. Set aside.
- Step 3
Pour the mushroom broth in a medium saucepan. Bring to a simmer over medium heat. Working in batches, drop the gnocchi into the broth. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total. Remove with a slotted spoon and divide among 4 warmed bowls. Ladle the broth over the gnocchi, sprinkle with Parmesan and serve.
Private Notes
Comments
The problem clearly is the moistness of the sweet potato. I tried microwaving the riced potato to dry it with limited success. Extra four and some rice flower to roll the “ropes” ended up working. Per a general gnocchi recipe I saw, freezing the shaped gnocchi before cooking helped immeasurably with further handling. BTW had to look up “cepes” to see they are simply dried porcini.
I've made these several times. It's important to pierce the potatoes with a sturdy skewer all over. This will let steam escape and make them drier. I bake the potatoes far longer than "until tender," and when they're just shy of burning I split them in the middle and let them cool. This dough is not robust and you sort of need to pat the dough into a cylinder before rolling. Forget kneading. Finally, as David said, freeze the gnocchi before cooking.
I found this recipe to require a lot more flour than suggested in order to achieve a dough that was possible to turn into gnocchi. I found it delicious however.
I made the following adjustments and it was fabulous! Small diced sweet potato roasted along with the tops of 8 baby portobella mushrooms in a convection oven at 350* for approx 20 minutes. Allow to cool. The food processor was perfect for all of the ingredients along with some extra additions: one egg and two dollops of ricotta. No kneading and the consistency was perfect to shape. The flavor was excellent and I will be making this again! Thank you to all reviewers-SO HELPFUL!
Try butternut squash baked until very dry. Or put in the dehydrator. Or pumpkin