A visually stunning dish, these purple sweet potatoes are brimming with vital nutrients, accompanied by spring vegetables.
For the Gnocchi:
- 1 pound Purple Sweet Potatoes
- 3/4 cup Gluten Free All Purpose Flour (plus a little more for handling)
- 1 tsp. Savory Spice Store Barnegat Bay Seasoning
- 1/2 tsp. Salt
For the Spring Vegetables:
- 1 stick Grassfed Butter
- 2 cloves Garlic, smashed and finely minced
- 2 small Shallots, minced
- 2 large Sage Leaves, fine chiffonade
- 1/2 cup Thin Stemmed Asparagus, julienne cut
- 1/2 cup small Zucchini, julienne cut
- 1/2 cup Young Carrots, julienne cut
- 1/2 cup fresh Peas, julienne cut
- 6 large Basil Leaves, fine chiffonade, plus sprigs
- 1/2 tsp. Savory Spice Store Hidden Cove Lemon Spice
For the Gnocchi:
Preheat the oven to 400F.
Wash the potatoes, pierce each one a few times with a fork, place on a roasting pan and bake for 40 to 50 minutes (depending on size), until they are soft and collapsed.
While this is cooking prepare the rest of the gnocchi set up, and prepare the sauce.
Blend the flour and seasonings together.
Allow to cool enough to handle, slice open and scoop out the flesh.
Work the sweet potato through a potato ricer, or mash with a fork.
Dust a cleaned counter surface with a little flour, and place the sweet potato on the counter. Sprinkle with half the flour and begin gently folding it in while the sweet potato is warm.
Add more flour, a little at a time, until the dough is no longer very sticky.
Roll into a large log, and cut into quarters with a pastry cutter.
Roll each piece into a smaller log, about 1 inch thick and cut into smaller ¾ to 1” pieces with the pastry cutter.
Prepare a baking sheet lined with a towel or flexible cutting mat. Fill a pot with 5 quarts of salted water and bring to a simmering boil.
Form the gnocchi; use the side of a box grater, a butter paddle or a fork, dip the end pieces in flour and roll off the utensil of choice to form the dumplings; place on the prepared tray.
Lift and bring together the corners of the towel or mat, and gently drop the gnocchi into the boiling water. Cook until the dumplings float to the top, two to three minutes.
Retrieve with a slotted spoon or strainer, and fold with the sauce.
Serve immediately, garnish with a little basil chiffonade and optional grated parmesan.
For the Sauce:
Heat a large pan over medium high heat, add a little butter, the shallots and carrots and sauté for around five minutes.
Add the sage, garlic, zucchini an asparagus and sauté until the vegetables are ‘al dente’, tender but still firm.
Add the peas and seasoning, along with the rest of the butter. Sauté a minute or two, add the cooked gnocchi and gently fold in.
Making sweet potato gnocchi is a little trickier than regular, as the sweet potato is a little stickier. I used all purpose gluten free flour for my recipe, the amount of flour needed will depend on the type and age of sweet potato used.
The gnocchi can be prepared and rest at room temperature lightly covered up to two hours, or frozen.