Sweet Potato Gnocchi with Hazelnut Butter
Julia is the author of “Veneto: Authentic Recipes from Venice and the Italian Northeast” (Chronicle Books), “Italian Home Cooking: 125 Recipes to Comfort Your Soul” (Kyle Books), and 12 other cookbooks. Recipe adapted from “Pasta Classica: The Art of Italian Pasta Cooking.” Makes about 40 purple or orange gnocchi, first course portion for 2 to 3 people. Photo credit: Nathan Hoyt
Note from the author
“I’ve written separate formulas for purple and orange sweet potato gnocchi to account for slightly different proportions of flour-to-potatoes, depending on the varieties. The orange types will absorb more flour, but they, too, will be delicate and fluffy as long as the potatoes are not freshly harvested and have had a few weeks to age. When making sweet potato gnocchi for the first time, prepare a small batch as described here, and practice forming the dough and rolling out the dumplings once before making a larger batch. No doubt it will occur to you to make both types for a dramatic two-colored effect, certainly a lovely presentation.” Continue reading on Zester Daily.
Ingredients for the dough include Stokes Purple® Sweet Potatoes (or regular sweet potatoes), flour, navel orange, nutmeg, and sea salt. As for the sauce, you will need butter, hazelnuts, and grated Parmigiano-Reggiano cheese.
Once formed, the gnocchi can be left out at room temperature, uncovered, for up to two hours, or frozen in place in an ample deep-freeze. Once frozen solid, slide gnocchi into freezer bags and freeze up to 3 months.
Recipe analysis by Frieda’s Inc. Analyzed to serve 3. Calories 510, Total Fat 31g, Saturated Fat 9g, Trans Fat 0g, Cholesterol 35mg, Sodium 840mg, Total Carbohydrate 72g, Dietary Fiber 9g, Sugars 8g, Protein 8g, Vitamin A 220%, Vitamin C 40%, Calcium 15%, Iron 20%, Potassium 388mg